Chocolate Extract
Added 2022-10-27 12:43:11 +0000 UTCThe next video is about making chocolate extract the proper way, and it has similarities to bourbon. Putting cocoa nibs in vodka does not make a proper extract, sorry. I think a good chocolate extract is great to use in cocktails, since many spirits already have hints of chocolate, either from the char on the oak barrel or from the grains. On the soda side, the Chocolate Phosphate was a popular soda, up their with vanilla and pineapple sodas.
If you have any questions let me know and I'll see if I can work them into the video, or answer them here.
Comments
I do not see a video. Is the second video the one about making chocolate syrup? I thought the second video was going to be about distilling the used cocoa nibs and adding the extract back….or something like that. Either way I don’t see a video. Do I need a higher membership tier to see the second chocolate extract video?
Robert Ketcham
2024-07-27 03:37:53 +0000 UTCNatural flavours typically don't include those, but if you look at the nutrition label and see sodium, but in the ingredient list you don't see any salts then it may. For example, calcium lactate is a salt, but it is used as a flavour like in Pringles sour cream and onion chips. Many compounds can wear multiple hats.
Darcy S. O'Neil
2022-11-25 14:45:48 +0000 UTCUsually not, most colours are used in tiny quantities and tend not to effect the flavour.
Darcy S. O'Neil
2022-11-25 14:43:23 +0000 UTCAn extract is typically made using a solvent like alcohol. A concentrate can be made by boiling or distillation. Essential oils are often considered concentrates.
Darcy S. O'Neil
2022-11-25 14:42:14 +0000 UTClastly- does natural flavors mean the salt / acid ingredients for balance?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-24 17:15:29 +0000 UTCdoes extract for color add any flavor?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-24 17:14:37 +0000 UTCwhat is the difference between an extract and a concentrate-- I'm looking at ingredients of san Pellegrino drink ?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-24 17:14:04 +0000 UTCTY
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-24 17:11:59 +0000 UTCPectin can act like a stabilizer but it is mostly a thickening agent to add body to a drink.
Darcy S. O'Neil
2022-11-17 01:23:48 +0000 UTCone more question-- what about pectin? the Italian soda has it as an ingredient - is it considered a salt?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-17 01:20:43 +0000 UTCok-- will do some testing-- thank you for the clarifications
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-17 01:19:31 +0000 UTCVanilla is always easy, cinnamon might work. Heat up the glycerin (130F) as it will help extract better.
Darcy S. O'Neil
2022-11-17 00:45:00 +0000 UTCOnly in certain cases, like chocolate, vanilla, coffee or gentian. Those ingredients are already partially soluble in water, so glycerin works.
Darcy S. O'Neil
2022-11-17 00:43:37 +0000 UTCAlcohol is still best, and glycerin is okay but its reputation has been pumped up over the years, but the results are less than stellar, except for things like vanilla, which is partially soluble in water anyway. For straight oils, like lemon, lime or orange oil glycerin isn't a good match.
Darcy S. O'Neil
2022-11-17 00:42:34 +0000 UTCi will get some vegetable glycerin and play around with it-- any suggestions for test projects?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-16 23:55:41 +0000 UTCLike dissolves like- so does glycerin take on the quality needed to bring stability/ balance to the formula?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-16 23:54:17 +0000 UTCCan I use glycerin as a medium to extract or alcohol is best?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-16 23:53:26 +0000 UTCA stabilizer, like glycerin, is can be used to help keep everything together. When I add glycerin, it can help keep certain oils dissolved in a syrup or alcohol solution. I'll eventually get into the chemistry details but the simple thing we say in chemistry is that "like dissolves like" so glycerin will help dissolve compounds that are similar to it.
Darcy S. O'Neil
2022-11-16 23:45:38 +0000 UTCQuestion-- you mentioned stabilizer. what is a stabilizer stabilizing and what is its purpose? Do all drinks need this?
Coach Selby ~ Crystal Clear Clarity Coaching Expert
2022-11-16 23:41:53 +0000 UTC
