Just when you thought Pedro Ximenez couldn’t get any more delicious, we went and chocolated it with some creme de cacao and chocolate extract. Chocolate extract is a godsend of an ingredient, being composed of cocoa beans and alcohol, similar to how vanilla extract is just vanilla beans and alcohol, and it ups the chocolate factor of anything you add it to without having to add any actual chocolate. No lie, I took a break from writing this head note because a light bulb went off in my head; I realized what I should do with a less-than-top-shelf bottle of vodka someone brought to a barbecue at my home. In about two minutes I made a chocolate extract by throwing a cup of cacao nibs and a couple cups of vodka into an old mason jar. It’ll be a few months before it’s ready but when it is I will have everyone reading this to thank for the inspiration!