Basic Cacao Nib Tincture

Creates 6 oz. (175 mL) of chocolate extract

  • 6 oz. (175 mL) vodka
  • 3 oz. (85 g) cacao nibs (roasted or raw) 
  1. Mix the vodka and cacao nibs in a tight sealing jar like a jelly jar or mason jar. Shake every day, several times, for 4 days. 
  2. Strain the nibs out of the dark extract. Discard.
  3. Place the extract in the freezer overnight.
  4. In the morning, carefully scrape out the fat cap of cocoa butter and discard. Remove any remaining bits and then store the extract for up to a year.

Issue: January-February 2024

If you want to use a chocolate extract, Drew tends to make his own to control the flavor and strip the fat. Here is the recipe.