Chocolate Extract

Decorating By QueenJessica Updated 8 Oct 2009 , 4:12pm by KHalstead

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QueenJessica Posted 8 Oct 2009 , 1:25pm
post #1 of 3

For anyone who uses chocolate extract, can you tell me is it brown, or clear? I would like to get the chocolate flavor in white icing. For those who use it, what brand do you like?

2 replies
ibmoser Cake Central Cake Decorator Profile
ibmoser Posted 8 Oct 2009 , 3:34pm
post #2 of 3

I have only used two chocolate extracts, and both were brown - about the same as real vanilla.

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KHalstead Posted 8 Oct 2009 , 4:12pm
post #3 of 3

wonder if you could offset the ivory color it would cause in the white icing somehow? I know some people swear by adding just a touch of violet food coloring to icing that's "yellowish" from using real butter. Wonder if it would work the same for the discoloring the chocolate extract would cause.

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