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chocolate extract

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Denise

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Mar 24, 2002, 5:03:30 PM3/24/02
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I have a recipe that calls for chocolate extract but can't find any. Is
there a substitution I can use?

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Denise


ChefSkater

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Mar 25, 2002, 1:35:04 AM3/25/02
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It really depends on the recipe... generally I'd say you could leave it out if
the amount called for is very small. If you want, you can substitute it with
another flavor extract, but of course this will change the flavor of your baked
good. Vanilla is probably your best bet, but if you can find another flavor
that will compliment the rest of your recipe, go for it. (Side note... almond
extract will give whatever you're baking more of a cherry flavor...how that
happens, no idea, but it's true), be creative! I've made chocolate chip cookies
substituting orange extract for the vanilla just for a change of pace and it
changed the entire taste of the cookies. Good luck :)


"A good cook is like a sorceress who dispenses happiness." Elsa Schiapirelli

SheridR

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Mar 25, 2002, 11:33:22 AM3/25/02
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Hi,

If you are still looking for the chocolate extract, Watkins sells it. You can
order it on-line at http://www.watkinsonline.com

NAYY, but I do like their extracts.

Rhoda

Denise

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Mar 25, 2002, 7:13:48 PM3/25/02
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thanks everyone. as a matter of fact, after a half hour of searching, I
found a site that said I can substitute chocolate liqueur (which I had) - 1
tsp extract = 1 tbsp liqueur. so that's what I did and it came out fine. I
suppose if I had left it out all together, it may not have made much of a
difference, though.

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Denise


SheridR <she...@aol.com> wrote in message
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Scott

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Mar 26, 2002, 2:14:15 PM3/26/02
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In article <03Pn8.87436$Ci6.22...@typhoon.nyc.rr.com>,
"Denise" <emm...@nyc.rr.com> wrote:

> thanks everyone. as a matter of fact, after a half hour of searching, I
> found a site that said I can substitute chocolate liqueur (which I had) - 1
> tsp extract = 1 tbsp liqueur. so that's what I did and it came out fine. I
> suppose if I had left it out all together, it may not have made much of a
> difference, though.

You did not say what site you visited, but
<http://www.foodsubs.com/LiqueurChoc.html>
says to use more than an equal amount of liqueur for extract.

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