Chocolate Extract
Added 2022-11-07 22:34:07 +0000 UTCHere is the first of two videos on chocolate. This extract is excellent for cocktails and food, for soda it is more of a highlight flavour. So if you like the orange and chocolate combination, a few dashes of this chocolate extract would give a hint of chocolate to an orange soda.
The next video is on chocolate syrup for things like a Chocolate Phosphate, milkshake or just plain chocolate milk.
Comments
Hello and welcome. Yes, you can use the extraction method to make a coffee extract. It would be quite strong and 30% or 40% abv would be sufficient for coffee, as it tends to extract in water reasonably well. The alcohol will help preserve it as well.
Darcy S. O'Neil
2024-04-30 22:10:56 +0000 UTCHi Darcey. Brand new Patreon member here and yours is the first account I have signed up to. Your video over on Youtube about Extraction blew my mind and I'm so thrilled to have stumbled across your channel. I currently make a cold brew coffee (using H2O) and add it to alcohol. My question is, could I use your extraction technique and ratios with rough ground coffee beans to achieve a powerful tasting "cold brew" coffee extract that I could then add to my usual alcohol concoction? I'm guessing its a Yes, however I understand that science throws the occasional curve ball. Would the 30%abv ethanol solution be used in this situation also? Really appreciate everything here. Jonny
Jon Harper
2024-04-29 19:20:01 +0000 UTCThe best strength is 65%, though use what you have access to. Even at 40% abv, using 100 mL to 100 grams of herb/spice you will get a 99% extract. Most herbs and spices only contain 1% to 5% oil, so it is easily soluble in that volume of alcohol. Once you get a better understanding of why and what you are extracting, you can work with different alcohol strengths. For example, the compounds in vanilla are more water soluble, so vanilla extract is typically 35% abv.
Darcy S. O'Neil
2024-03-12 17:02:56 +0000 UTCHello, a more general question about extractions in the perlocator. I wanted to ask what effect the strength in % alcohol 40 - 80% has on the extraction. Is it true that the higher the alcohol %, the better the yield of biological material/spices? So if I use 80% alcohol, is the resulting extract stronger with the same amount in grams of spices than if I use 40% alcohol? In the general video about the extraction of spices in a perlocator, you state the ideal alcohol 80%, in the extraction of hops you state the best 65% alcohol, and in the extraction of cacao nibs you recommend 30% alcohol. I would like to find out from a chemistry point of view how strong alcohol should I use for different extractions? Thanks
Alchemist gustus
2024-03-10 14:31:40 +0000 UTCHello, welcome! I can create a list of items. This is a decent stir plate for the price. https://www.amazon.com/JOANLAB-Plate-Magnetic-Stirrer-3000ml/dp/B089GRBH5B and don't forget stir bars https://www.amazon.com/Magnetic-Stirrer-Mixer-Laboratory-Magnet/dp/B08L3KXRCB For glycerin, any 100% pure vegetable glycerin will work, almost all of them are labelled as such. For beakers 250ml are the most useful and a couple of 500mL beakers will be helpful as well. I'll put together a more comprehensive list, but this should get you started.
Darcy S. O'Neil
2022-11-13 14:38:53 +0000 UTCHello, new member. Thank you for all of the knowledge you are sharing! Could you create an Amazon affiliate list of all of the basic products we need to get started. Looking at a stirring plate right now, glycerin, and beakers, etc. and I'm not sure which to purchase.
Rain
2022-11-13 03:56:37 +0000 UTCI usually get mine from New Directions Aromatics or Sunrise Botanics.
Darcy S. O'Neil
2022-11-10 17:35:47 +0000 UTCDo you have a recommended vendor for food-grade vegetable glycerin in Canada?
Warren Johnston
2022-11-10 04:15:00 +0000 UTC
