Make sugar syrup with the sugar and water. In an aging container, mix well chocolate, vodka and vanilla extract, then add the cooled sugar syrup. Leave for 4 weeks, shaking the container weekly. After the 4th week, let the container sit undisturbed for an additional week then carefully pour off the liqueur. Discard the sediment left behind then strain and filter the liqueur. You may add 1/2 tsp. glycerin to give a nice texture to your cream. Then bottle the cream and age for one more month.
Klik op de sterren om een beoordeling achter te laten!