An unusual and stunning after-dinner liqueur

Sloe Chocolate Vodka

Prep Time

30 mins

Cooking Time

0

Serves

Makes 750ml

Ingredients

500ml vodka
250g freshly picked sloes (or damsons if you prefer)
100g granulated sugar (more if you prefer a sweeter drink)
200g dark chocolate, roughly chopped. Suggestion, Rio Caribe 72% couverture dark chocolate, nutty coffee notes

 

Method

  1. Place all the ingredients in a stainless steel saucepan. Heat very gently over a really low heat until the chocolate has melted and the mixture is hot, taking care not to let it boil.
  2. Carefully pour or spoon into a sterilized, wide necked glass jar, seal and leave in a cool place for 2 months.
  3. Strain, then pour through a sterilized funnel into a sterilized bottle and seal.
  4. Always shake the bottle before pouring, as the chocolate tends to settle on the bottom over time.
  5. Alternatively take 600ml of sloe vodka that you made earlier and simply melt 200g of chocolate into it over a low heat.

Ingredients

500ml vodka
250g freshly picked sloes (or damsons if you prefer)
100g granulated sugar (more if you prefer a sweeter drink)
200g dark chocolate, roughly chopped. Suggestion, Rio Caribe 72% couverture dark chocolate, nutty coffee notes

 

Method

  1. Place all the ingredients in a stainless steel saucepan. Heat very gently over a really low heat until the chocolate has melted and the mixture is hot, taking care not to let it boil.
  2. Carefully pour or spoon into a sterilized, wide necked glass jar, seal and leave in a cool place for 2 months.
  3. Strain, then pour through a sterilized funnel into a sterilized bottle and seal.
  4. Always shake the bottle before pouring, as the chocolate tends to settle on the bottom over time.
  5. Alternatively take 600ml of sloe vodka that you made earlier and simply melt 200g of chocolate into it over a low heat.
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.​