Monday, October 16, 2017

How to Make Chocolate Liqueur: National Liqueur Day!

Today is National Liqueur Day!

What exactly is liqueur? FYI, it's not liquor. In different places in the U.S. liqueurs may also be called cordials or schnapps. The word liqueur comes from the Latin liquifacere which means to liquefy. A liqueur is an alcoholic beverage made from a distilled spirit flavored with fruit, cream, herbs, spices, flowers --or in the case of this blog--Chocolate--and bottled with added sugar or other sweeteners. Liqueurs are not aged long and are usually sweet.

For National Liqueur Day, here's a recipe for How to Make Chocolate Liqueur. Chocolate liqueur is simple to make, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait! Great for holiday presents, too!

How to Make Chocolate Liqueur

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and let steep for 8 days.
After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it to make truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

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