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Post by ramonhoi on Nov 1, 2006 4:49:16 GMT -5
hello
not sure this is the right place on this forum.( not even sure this is the right forum in the first place) but as there is so much good info about chocolate i am sure there will be somebody out there that can help me or at least point me in the right direction.
my mother in law went to Venezuela and came back:(( with a bag of cocoa beans from there. somebody on the trip (not sure it was the guide, or somebody in the group) did say that there is a nice chocolate liqueur(i mean the drink with alcohol) that was easy to make your self. it was something like roasting the beans put them on some kind of spirit with sugar and vanilla and leave it to stand for a long time.
the problem is that my mother in law is having a bit of a problem with dementia or so(or at least she is acting like it) and did not write any thing down.
so to stop the moaning i did offer to find it on the INTERNET but after 6 hours still did not succeed.
the problem seams to be that liqueur with cocoa beans seems to give the result of the grounded cocoa bean stuff and not the drink.
so can anybody help me please. to make my mother in law happy (and me even more)
thanks
Ramon
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Post by chocdoc on Nov 1, 2006 5:56:11 GMT -5
I would use any recipe you find that uses whole coffee beans and substitute your roasted nibs (or roasted and crushed beans). I would roast until they smell fragrant and chocolaty. Add an equal volume of sugar (or less if you want a less sweet product) I would cover with everclear diluted with water to the same strength as vodka or some sort of neutral vodka. Let steep in a cool, dark place for a couple of months. Strain using a very fine strainer like a chinois or through a number of layers of cheesecloth. Age for another couple of months before drinking.
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Post by Alan on Nov 1, 2006 7:54:30 GMT -5
Sometimes liquor is made using the juices that have run off of the cacao during fermentation. I saw some in Mexico when I was there visiting with some farmers. I never had the impression that it was "easy" to make, however, and there is no way that you could use the fermented and dried beans that you have to make this type of liquor.
Good luck, but I wouldn't waste too much more of your time if you decide not to use Chocdoc's recipe, which certainly sounds reasonable to me, because I have the feeling that you won't end up with much more than a lot of wasted time.
CL
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Post by crochetmansf on Jan 11, 2008 17:40:45 GMT -5
I have made a cocoa liquer (Very Dark) using: - Sky Vodka - Hershey's Baking Cocoa - Sugar - Coffee filter Notes: - My version takes about three days to make. Other recipes call for 1-4 months infusion time. - I have seen the filter used on several liquer recipes. - I will be making a batch soon and will add to "Recipes" section w/ measurements.
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