The nibs were permitted to brew for two hours as the temperature fell, after which they were separated from the extracts. 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 is an optional step,, but if you want to get rid of the fat that may reside in the coffee extract, place the cocoa essence in a freezer overnight. 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 salt of an edible organic acid from the group consisting of potassium and sodium salts of tartaric and citric acids. In accordance with the invention, roasted cocoa nibs in their normally acid state, and while still containing their original butter fat, are treated with a hot soluton of an edible compound that is adapted to aid in extracting the desired flavor or essence constituents from the cocoa-bearing material.

So you can select unroasted or roasted beans or cocoa nibs that went through the roasting process, thus developing all their cocoa flavors. Complete your collection of Browin flavour essences with the CHOCOLATE-flavoured essence and experience the extraordinary power of our product.This Chocolate Coconut Pie has a toasted coconut pastry crust filled with dark chocolate custard, topped with dalgona coffee swirled with whipped coconut cream! These tests show that the acidity of the original nibs was not destroyed by the amount of alkaline salt employed. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Download PDF Info Publication number US2512663A US2512663A US744037A US74403747A US2512663A US 2512663 A US2512663 A US 2512663A US 744037 A US744037 A US 744037A US 74403747 A US74403747 A US 74403747A US 2512663 A US2512663 A US 2512663A Authority US United States Prior art keywords nibs acid cocoa extract solution Prior art date 1947-04-25 Legal status (The legal status is an assumption and is not a legal conclusion. Among the better known cocoa, beans are the Accra, Bahia, Caracas, Lagos, Port Cabelo, Sanchez, Trinidad, etc.

S. Fry and Sons developed the first-ever method for molding cocoa butter into chocolate bars, which soon became a worldwide favorite. EDEBLE ACID SALT Similar tests were conducted to illustrate the eilect oi the acid salt solution on the roasted nibs.If you choose to mix it with alcohol – remember to let the ingredients saturate well, to get the perfect mix. the compound is used preferably in amount insumcient greatly to alter the normal acidity of the nibs. Chef’s notes: Today, confectionists, bakers and other culinary professionals use our Pure Chocolate Extract on its own or combined with courveture (quality chocolate with a higher concentration of cocoa butter) to intensify the chocolate flavor through layering. During Aztec rule, chocolate was consumed as a drink, which also contained ground corn, honey and vanilla.

as the temperature oi the mixtures gradually iell, after which each batch of nibs was separated from its resulting extract. The resulting chocolate essence or extract is a water solution, free or substantially free of cocoa butter. Uncle Roy's Limited (SC401930) -t/a - Uncle Roy's Comestible Concoctions, Unit 1 Mosshill Business Park, Ayr KA6 6BE.Makes icing cupcakes so much more fun as you can colour it any colour and still have chocolate flavour. 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. To ensure the strong and full flavor of the roasted beans and nibs, we should look for freshly roasted finest cacao beans with printed roast dates on them no older than two months. Flavour burst food essences are a great way to add a punch of flavour without adding extra carbs or fats to your recipes.