Cocoa cream
Instructions
Put to infuse in alcohol, chocolate, vanilla and coffee.
Let macerate for 15 days, shaking the Pan often.
Boil sugar and water for 5 minutes, wait let cool a little syrup and pour it in the BREW.
Mix well and let cool.
At this point, filtered and bottled.
The liqueur is ready after 3 months.
Ingredients and dosing for 4 persons
- 300 g of alcohol at 90 degrees
- 50 g of grated plain chocolate
- 1 pod vanilla
- 1/2 tablespoon of instant coffee
- 300 g of sugar
- 150 g of water