Chocolate tincture is one of the simplest and fastest (prepared in 12 hours) options for dessert alcohol. The drink is very popular in the West, where it is drunk neat or added to cocktails. Also, this tincture goes well with coffee.
For the preparation of chocolate vodka, pure sweet or bitter dark chocolate with a cocoa content of 50-80% is ideal. It is desirable that the composition does not contain fillings and nuts, which make the taste unpredictable.
Of the additives, only the presence of caramel is allowed, for example, Mars bars give an interesting aftertaste. It is better not to use milk chocolate, otherwise you will get sweet vodka with milk.
The ideal alcoholic base for chocolate tincture is light (white) rum. At home, vodka is often used, ethyl alcohol diluted with water up to 40-45% or well-purified moonshine (preferably double-distilled fruit or sugar distillate).
Ingredients:
- chocolate – 150-200 grams (2 tiles);
- vodka (alcohol, moonshine, rum) – 0,5 liters;
- sugar – to taste (optional);
- vanilla, cinnamon, cloves – to taste (optional).
The amount of sugar depends on individual preferences and the initial sweetness of the chocolate bar. You can enrich the taste of the tincture with cloves, cinnamon or vanilla, but the main thing is not to overdo it and do not use these additives all together in one drink.
chocolate tincture recipe
1. Cut or break the chocolate into small pieces.
2. Prepare a water bath: half-fill a medium-sized saucepan with water, boil, reduce the heating power to below medium, then place a clean bowl or another saucepan of a smaller diameter over the steaming saucepan.
3. Melt chocolate in a water bath until liquid, stirring occasionally. The heating time depends on the cocoa content of the chocolate – the harder the chocolate, the longer it will take. Usually the whole process takes up to 5-6 minutes. The caramel takes the longest to melt.
To speed up the process, you can add 50-100 ml of vodka to the heated chocolate, but boiling should not be allowed.
4. Pour the alcohol base into the infusion container (a liter jar with a metal lid is suitable), add hot chocolate. Stir until the mixture becomes homogeneous. Close the lid and cool to room temperature.
5. Taste the chocolate tincture. Add vanilla, cinnamon or cloves if desired. Sweeten with sugar to taste. Mix. Close hermetically.
6. Leave in the refrigerator for at least 12 hours to improve the taste (better for 2-3 days). Remove cinnamon and cloves (if any) from the drink.
If stored in a refrigerator at a temperature close to zero, the shelf life of chocolate vodka is up to 6 months. Fortress – 26-30%.
It is advisable to prepare the tincture in small batches and drink it over several days, since the drink separates during long-term storage. To restore its properties, simply shake the bottle until the contents again become a homogeneous consistency.
