Crafted from the finest cocoa beans, our Pure Chocolate Extract embodies the complex flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe that has chocolate as its base. It also gives subtle distinction to a wide range of dishes, pairing exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.
Crafted from the finest cocoa beans, our Pure Chocolate Extract embodies the complex flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe that has chocolate as its base. It also gives subtle distinction to a wide range of dishes, pairing exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.
Like vanilla, chocolate originated in Mexico and Central America, where it was cultivated by the native population for hundreds of years before they were conquered by the Aztecs. The name chocolate is derived from the Aztec word xocolatl, meaning “bitter water.” During Aztec rule, chocolate was consumed as a drink, which also contained ground corn, honey and vanilla. When the Aztec leader Montezuma served it to Hernán Cortés, the Spanish conquistador was so astounded he demanded to know the ingredients.
Cortés eventually brought cocoa beans to Spain and Europe, where they were used solely for a hot chocolate drink for centuries by the upper classes. It wasn’t until 1847 that chocolate was consumed in solid form, when British chocolatier J.S. Fry and Sons developed the first-ever method for molding cocoa butter into chocolate bars, which soon became a worldwide favorite.
Water, Cane Alcohol, Cocoa Extractives.