Saturday, August 30, 2008

Spiking the Chocolate

I add chocolate liqueurs to some of my chocolate baking. I find that it adds a very distinct flavor. Getting drunk on Kahlua infused chocolate muffins is never going to happen. The alcohol evaporates, but, in the case of Kahlua, it leaves a delicate hint of coffee essence. Of course you could always use fresh brewed coffee instead, but I find that using Kahlua or Godiva really adds much to the recipe. These are some of the liqueurs I like to use. They are:
Crème de Cacao
Mocha Caramel


I must say Godiva and Kahlua are my favorites. A chocolate and coffee mixture is rich in flavor combination. It makes the dark chocolate characteristics of Mexican chocolate even deeper in taste. And the Godiva, well, I favor it because of the varieties found in this liqueur. There are Original, Milk, White, Mocha, and Cappuccino. Imagine the possibilities. Here’s a link to a Godiva recipe page to get you started.

Godiva Chocolatier Liqueur Recipes

The Vincent Van Gogh’s Vodka is what I use for Chocolate Martinis. When making chocolate margaritas, simply add tequila as well.

With Kahlua, there’s so much that you can do. Incorporate it into your baking anytime you want the mocha flavor, just like those “magdalenas” I made a couple of days ago.

I found this one blog site that actually show you how to make your own chocolate liqueur. It’s called 18th Century Cuisine Follow the link to learn how to make your own.
And here’s one I found where you actually use Hershey’s cocoa.


1 1/2 cups sugar
3/4 cup water
3 cups vodka
5 tablespoons Hershey's unsweetened cocoa powder
1 vanilla bean, split

Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature.

Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days.

Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains.

Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.

Makes about 1 quart
Source: Hershey's Chocolate Treasury

Soon we’ll discover the wonderful world of Chocolate Tea. Oh yeah, baby. Just my cup of tea! Enjoy spiking your chocolate. Hasta luego.

1 comment:

Megan said...

I use to like to make Kahlua for Christmas presents but haven't done so for a long time. This would be a fun liqueur to try instead. Thanks for the idea. It's bookmarked!!!!


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