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The chocolate taste in this liqueur comes from cocoa most commonly used for baking. After storing this liqueur for a week or so, we’ll strain it through a coffee filter or a wire strainer that’s been lined with paper towels to remove most of the cocoa. Sediment is not cool in liqueurs. Our finished product won’t be quite as clear as the real thing, but the taste should be right there. |
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This original recipe can be found in Todd Wilbur's bestselling cookbook:
Top Secret Recipes: Sodas, Smoothies, Spirits and Shakes.
Click here to get your copy.
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This original recipe can be found in Todd Wilbur's bestselling cookbook:
Top Secret Recipes: Sodas, Smoothies, Spirits and Shakes.
Click here to get your copy.
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