Wednesday, October 17, 2012
How to Make Your Own Chocolate Liqueur
Following are two great recipes for Making Your Own Chocolate Liqueur.
The following recipe is from Serious Eats, one of my favorite sites. As always, use the best cacao nibs or cocoa, vodka and vanilla. You won't have the results to taste today, but it's worth the wait!
1. CHOCOLATE LIQUEUR
2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 teaspoons Madagascar vanilla extract
Combine cacao nibs and vodka in sealable glass jar. Shake and then 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 for 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.
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water 1 cup vodka
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. Try less sugar and maybe add almond extract--or use run instead of vodka. Experiment!
You can drink this straight, use it in truffles or make a martini.
Have a wonderful National Liqueur Day. Make it Chocolate!