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Winemaking
Recipe for chocolate liqueur
Preparation:
Place the can of condensed milk in a pot of water and boil for two hours. Meanwhile, put 3 tablespoons of sugar into another small pot and toast it into caramel (until the sugar turns brown). Remember to stir the sugar vigorously the entire time so it doesn’t burn. Toward the end of caramelizing, add a tablespoon of butter, stirring energetically, and quickly remove the pot from the heat. Then pour in the milk and add the cloves and the chocolate grated on a grater or finely crumbled. Put the pot back on the heat. Stir until the chocolate has dissolved. Remove from the heat. Pour the condensed milk into another vessel and blend it with the alcohol. Next, combine the contents of the two vessels and blend until a uniform consistency is obtained. The finished liqueur can be served right away or covered and set aside for 24 hours to macerate. In the latter case, warm the liqueur slightly before serving. This drink tastes perfect with a bit of orange zest or a pinch of chilli.
