Chocolate Extract

[merstar]

Does Chocolate Extract boost the flavor in chocolate baked goods? I usually add a little instant espresso to kick up the chocolate flavor, but was wondering if the extract works in a similar way.

[Edward J]

Chocolate extract? Never heard of it.

Granted, there might be soem cheap imitation form of it, but chocoalte, like wine, is very hard to imitate, and any extract form will taste one dimensional and "not right"

You can boost chocolate flavour with cocoa mass, a.k.a cocoa liquor, which is the whole cooca bean roasted and ground up, un-cut/unadulterated with sugar.

[janeer]

I have used it and I don't think much of it as a booster (i.e., with chocolate), but sometimes I use it to add a round chocolate note to something non-chocolate, sort of like using vanilla extract.

[Almondmeal]

I used chocolate imitations before and they have this reallie faux chocolate smell to it and they sort of taste unpleasant. But mind me, the one I bought was some cheap stuff, I've never seen a good high quality chocolate extract before.

[merstar]

I used chocolate imitations before and they have this reallie faux chocolate smell to it and they sort of taste unpleasant. But mind me, the one I bought was some cheap stuff, I've never seen a good high quality chocolate extract before.

The one I've been considering is by Nielsen Massey:

http://www.nielsenmassey.com/vanillainformation.htm

Edited March 12, 2011 by merstar (log)

[merstar]

I have used it and I don't think much of it as a booster (i.e., with chocolate), but sometimes I use it to add a round chocolate note to something non-chocolate, sort of like using vanilla extract.

Thanks, Janeer, this is exactly the information I need.

[Darienne]

We have purchased both artificial and pure chocolate extract. Have never really given it a thought because it's used in frozen coffees in the summer, along with vanilla, coffee, sugar (substitute), creamm ice cubes, and whatever liquor and liqueur we have on hand.

I'll think about it now.

[Lisa Shock]

I've used the Nielsen Massey in mousses and I like it. I haven't tried it in cakes or other baked goods.

[CanadianBakin']

What are you thinking of using it for? I always think that even if it's a natural or high quality flavour/extract that the farther you get away from the original ingredient, the less it tastes like it. ie. natural raspberry flavour doesn't really taste like raspberries. If we knew what you are making we could maybe help you think of other ways to boost the flavour.

[merstar]

What are you thinking of using it for? I always think that even if it's a natural or high quality flavour/extract that the farther you get away from the original ingredient, the less it tastes like it. ie. natural raspberry flavour doesn't really taste like raspberries. If we knew what you are making we could maybe help you think of other ways to boost the flavour.

It's not for a specific recipe - I was just checking in general. Thanks.

[janeer]

I used chocolate imitations before and they have this reallie faux chocolate smell to it and they sort of taste unpleasant. But mind me, the one I bought was some cheap stuff, I've never seen a good high quality chocolate extract before.

The one I've been considering is by Nielsen Massey:

http://www.nielsenmassey.com/vanillainformation.htm

I have Star Kay White's

They have been around a while.

[highchef]

I've used the Nielsen Massey in mousses and I like it. I haven't tried it in cakes or other baked goods.

And i've used it in the batter for choc chip muffins. I thought it took away from the final product, instead of enhancing it, but i used it equal to the vanilla and I think it was too much bitterness....not smooth at all. Better perhaps in whipped creams, icecreams etc. Coffee?