How to make Creme De Cacao Homemade Recipe
How to Make Dark Crème de Cacao
2 cups (700 ml) water
1 1/2 cups granulated sugar
100 grams cooking chocolate
1/2 cup unsweetened cocoa powder
1 pint unflavored rum
1/2 oz. vanilla extract
1 teaspoon dry instant coffee
1/2 teaspoon almond extract
Mix sugar and water in a saucepan and bring to boil.Remove from heat and add the cocoa powder as you stir the mixture. Keep stirring until all the granulated sugar is dissolved. Keep cool to room temperature.
Melt cooking chocolate in a cup.Once the mixture in Step 1 is ready, pour in the chocolate and stir well until you get a delicious-looking cocoa syrup.
Add rum and stir gently, making sure that the mixture coalesces evenly into a dark liquid.You should be able to smell the chocolaty whiff amplified by the newly introduced alcohol.
Add the coffee powder and keep stirring.
Pour mixture into a glass bottle.Add the vanilla and almond extracts and seal bottle tightly. Shake bottle gently and store in a cool dark place.
Let mixture steep for 2 weeks.Remember to give it a gentle shake every few days.
After 2 weeks, allow your rum to steep for another 4 weeks undisturbed to allow the ingredients to penetrate the strong taste of alcohol.
After 4 weeks, you should see the sediments from the cocoa resting at the base of your bottle.Filter liquid with a muslin cloth or a coffee strainer to remove the sediments. You will get a clear dark liquid which not only smells good but also tastes amazing. Rinse your bottle with 1/2 cup of rum to get rid of any remaining sediments, and pour the filtered rum back in. Store in a cool dark place.
Your dark crème de cacao is now ready to impress your guests.Make sure to give it a gentle shake before serving.
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- Tastes best when served in a chilled rock glass topped with whipped cream.
- An ounce of Hershey's Chocolate Syrup goes a long way!
- May also be added to ice creams and sundaes. Or even to spike your chocolate milk.
- If available, a vanilla bean may be used instead of vanilla extract. Cut one into four parts diagonally and drop them into the bottle before you leave it to steep.
- You may substitute rum with unflavored vodka. Bacardi Superior Rum is recommended for its distinct taste and its ability to bring out the cocoa flavor.
- You may use white cooking chocolate instead of dark cooking chocolate to suit your taste buds.
- You may add a scoop of Milo to enhance the flavor immediately after the sugar is dissolved. This is optional.
- When ready, this liqueur contains considerable amount of alcohol (50-80 proof). Drink responsibly.
- You may want to add milk in the preparation. However, this greatly reduces its shelf life to a maximum of 3 months.
- Vanilla beans can be very expensive depending on the availability in your area.
- Although inconsequential, refrigeration is recommended to prolong its durability. A well-kept crème de cacao may be kept up to 3 years.
Video: Andrew Zimmern Cooks: Chocolate Pot De Creme
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Date: 07.12.2018, 08:52 / Views: 91533