Nielsen-Massey makes fine vanillas and other flavors to use in baking, cooking, drinks wherever you like to use it. I got some Pure Coffee Extract which is a rich, freshly brewed flavor that is achieved through careful distillation of premium coffee beans. The full-bodied flavor enhances frozen desserts, baked goods, and cocoa as well as savory dishes, like soups, gravies, tomato sauces and salsas. The concentrated extract is easy to keep on hand unlike ground coffee or beans which rapidly lose their flavor. Pure Almond Extract this is a Baker’s friend and one of the most popular flavors used in baking. Nielsen-Massey makes theirs with the purest oil of bitter almonds to deliver optimal results in flavor and quality. Aside from having a special affinity for fruits like raspberries, peaches, and plums. This cares deliciously well with vanilla, chocolate, maple and butterscotch. It can also be used sparingly to accent salad dressing, sauces, custards and ice cream. Pure Chocolate Extract this is crafted from the finest cocoa beans embodies the uninhibited depth and flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe with chocolate as the base. It can be used to add subtle distinction to a wide range of dishes, beverages, desserts, sauces, chili and other spicy foods. This extract compares exceptionally well with chili peppers, tomatoes, legumes and naturally vanilla.
My Opinion: I have used the Pure Almond Extract and it gives a nice flavor to the frosting on sugar cookies. I’m thinking the pure coffee extract is going to work well in terror must sue same with the pure chocolate extract and other dishes. I also like how if I wanted to substitute a product they don’t have such as a half ounces semi-sweet chocolate you can use 1 tablespoon of chocolate extract +1 teaspoon of sugar to equal that they will have to specially go out and buys semi-sweet chocolate can use a substitute.
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I've used the chocolate extract and it doesn't seem too strong. I've not tried it in a tiramisu recipe. I do love their extracts though.ReplyDelete