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The method of producing chocolate extract as set forth in claim 10 in which the cocoa nibs are treated with a heated aqueous solution of an edible organic acid iro'm the group consisting of lactic. Among the better known cocoa, beans are the Accra, Bahia, Caracas, Lagos, Port Cabelo, Sanchez, Trinidad, etc. The nibs have such an aflinity for and imbibe the salt or acid solution to such an extent that, by what appears to be a process or osmosis, the fiavor and essence constituents are extracted from the nibs and transferred to the solution.The desired flavor olate essence or extract are present in water soluso 2 tion and are, therefore readily miscible in milk. A fabulous idea for liqueurs or drinks - you will always be able to conjure up a special essence of taste! Awhile ago I read on David Lebovitz’s blog that cacao beans lose the “top notes” of their flavor when they are processed into chocolate. The unique tint of the CHOCOLATE essence will make you fall in love with this deep taste, especially when you are a fan of liqueurs and cocktails. Ingredients: glycerin, dye: E 150d; water, aroma, acidity regulator: citric acid; glycerol triacetate.

Delicious liquor overnight - mix your favourite hard liquor with sugar and the essence, leave for 24 hours and. These tests show that the acidity of the original nibs was not destroyed by the amount of alkaline salt employed. The method of producing chocolate extract as set forth in claim 10 in which the cocoa nibs are treated with a heated aqueous solution of a compound from the class consisting of edible organic acids and their edible acid and alkaline salts.

The nibs were permitted to brew for two hours as the temperature fell, after which they were separated from the extracts. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. It sounds like you should throw it out and start over to be safe, but you definitely don't have to use Everclear. Regular Strength: Suitable for everyday use, 5 or 6 drops would be roughly equivalent to 1 teaspoon of fresh ingredient.

I used vodka for its neutral taste and color, and I made chocolate-infused vodka, which is very tasty. Note on glass bottles: You'll want to make sure that the bottle is large enough for the nibs and the alcohol. The other relevant type of fermentation would be acetic acid fermentation where a bacteria converts ethanol to acetic acid (vinegar), but that too is limited to a range of alcohol from about 5-12%.

it will be seen that they are all on the acid side and that there is not a great deal of difl'erence between them. This rich and fruity Elderberry jam makes for a powerful combination full of antioxidants and anti-inflammatory substances that can help you overcome the demanding flu and cold season. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. Original Assignee Choco Essence Inc Priority date (The priority date is an assumption and is not a legal conclusion.