and almond extract to a blender. Blend on high speed just until blended. Just 30 seconds. Store in the refrigerator. Use a tightly sealed container like a glass bottle with a cap or other airtight ...

Add in the cocoa, vanilla, and almond extract. Whisk to dissolve the chocolate. Cool to room temperature and then transfer to an airtight container or glass bottle for storage. You can also use my ...