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Subject: Re: Chocoale Liqueur Recipes
From: Kent Garber
Posted: Sun Oct 28. 2001, 19:49 UTC
Followup to: "Godiva Liqueur Recipe"  by Joni  (Sun Oct 28. 2001, 18:20 UTC)
Godiva home page: http://www.godiva.com/

Drink recipes made with Godiva: http://www.godiva.com/liqueur/recipes.asp

I do not have the recipe for Godiva (white and dark) chocolate liqueur.  But 
here are some recipes from "Cordials from Your Kitchen," by Patti Vargas & 
Rich Gulling.
------------
Chocolate Liqueur

2 cups sugar
2 cups water
1 ½ teaspoons concentrated chocolate flavoring extract
¾ cup brandy
¾ cup 100-proof vodka
4 drops caramel food coloring

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching.  When clear, remove from heat 
and let stand until just warm.  Pour into a clean 1-quart container and add 
brandy, vodka, flavoring, and coloring.  Cover and shake vigorously to blend.  
Let stand in a cool, dark place for 1 month before serving.
Yield: Approximately 1 QUART.
---------------
Chocolate-Covered Cherry Cream

½ cup sugar
½ cup water
1 cup 80-proof vodka
½ cup maraschino cherry juice (juice from 10-ounce jar of cherries)
2 cups half-and-half
¾ teaspoon concentrated chocolate flavoring extract
1 teaspoon imitation Almond extract
2 drops red food coloring

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching.  When clear, remove from heat 
and let stand until just warm.  
Combine syrup and vodka in a sterile 1-quart container.  Cover and shake to 
mix.  Add cherry juice, half-and-half, chocolate flavoring, almond extract, 
and food coloring.  Cover and shake until evenly colored.  Store in 
refrigerator for up to 1 month.  Yield: Approximately 1 QUART.

Variation: Maraschino Cherry Cream
Simply forgo the chocolate in the recipe above if you always thought the best 
part of a Shirley Temple is the cherry.
-----------------------
Chocolate-Hazelnut Cream

1 cup brandy
½ cup hazelnut syrup
3 tablespoons Chocolate syrup
1 teaspoon pure vanilla extract
2 ½ cups Cream Base

Combine brandy, hazelnut syrup, chocolate syrup, and vanilla in a sterile 
1-quart container. Add the Cream Base, cover, and shake until well mixed.  
Store in the refrigerator for up to 1 month.  Yield: Approximately 1 QUART.


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