Chocolate Vodka

Prep Time

5 minutes

Cooking Time

5 minutes

Serves

800ml

Ingredients

200g Chulucanas 70 dark chocolate, with notes of raisins and plums.
100g raw cane sugar
500ml vodka

Equipment:
Saucepan
Jar or bottle that can be sealed.

 

Method

  1. Sterilise your jar or bottle with boiling water and shake out the water.
  2. Unless you are using chocolate buttons, break the chocolate into small pieces so it melts quicker.
  3. Put the chocolate, sugar and vodka into a heavy bottomed saucepan and heat really gently over a really low heat until the chocolate has melted.
  4. Remove from the heat and pour into your bottle or jar.
  5. Serve at just above body temperature in small glasses. To warm, stand the bottle in a bowl of hot water for about 5 minutes, shaking occasionally.

Ingredients

200g Chulucanas 70 dark chocolate, with notes of raisins and plums.
100g raw cane sugar
500ml vodka

Equipment:
Saucepan
Jar or bottle that can be sealed.

 

Method

  1. Sterilise your jar or bottle with boiling water and shake out the water.
  2. Unless you are using chocolate buttons, break the chocolate into small pieces so it melts quicker.
  3. Put the chocolate, sugar and vodka into a heavy bottomed saucepan and heat really gently over a really low heat until the chocolate has melted.
  4. Remove from the heat and pour into your bottle or jar.
  5. Serve at just above body temperature in small glasses. To warm, stand the bottle in a bowl of hot water for about 5 minutes, shaking occasionally.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​