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Old 12-15-2010, 06:08 PM   #1
Catfish
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Default cello question

I was reading about the chocolate cello on here. It was actually on the raspberry cello post on the recipe forum.

Is it better to use everclear, vodka, or a whiskey? I can get whatever I need to. Just wondering what you cello makers have had best luck with? Thank you


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Old 12-15-2010, 06:17 PM   #2
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OMG CHOCOLATE!!!
duuuuudeeee
i know with fruit u pour it over fruit. wud u pour it over the chocolate pieces or melt the pieces and mix it in or shave the pieces and float em??? I would use vodka or everclear. whisky will polute the taste ...but it MAY work. I use vodka for all of it cuz i have it on hand, no need to go out and buy special for a random use here and there.


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Old 12-15-2010, 06:31 PM   #3
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I have plenty of everclear. I use it for apple pie. I make a few batches a winter.



Here's the chocolate cello recipe that was posted on here a year or so ago.


The chocolate I used was Lindt 85%, but I'm sure any good quality unsweetened chocolate will do the trick. It must be the dark stuff, don't use milk chocolate, you're adding the milk yourself. This year I shall be using Greens Organic 70% so I shall pop in a couple more squares. Regretfully , I didn't weigh the chocolate, I just adapted the recipe to suit myself.
Here is the original recipe.
Ingredients:
1 quart whiskey
1/2 lemon
4 1/2 cups white sugar
1 quart milk
6 (1 ounce) squares unsweetened chocolate
2 vanilla beans

Directions:
1. In a gallon container combine whiskey, lemon, sugar, milk, chocolate
squares and vanilla beans. Keep at room temperature for 10 days, stirring
once a day.
2. After 10 days, remove the lemon half, chocolate and vanilla beans. Insert
a coffee filter into a large funnel. pour the liquid through the filter into
a gallon jug. Change filter as needed. A clear yellow solution should
result. This liqueur can be stored in a sealed bottle at room temperature.

My recipe is just a variation because compared to the US. spirits are heavily taxed in the UK.
Anyway, try it and you're sure to love it.
Regards, Winemanden
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Old 12-15-2010, 06:33 PM   #4
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Thanks Winemanden for posting this recipe last November.




Here's the other recipe he posted. He said this one won a local liquor cup contest.



1 1/3 cup of Spirit traditionally Whisky or your choice of spirit
1/8 size wedge of lemon
1 1/3 cup of sugar
1 cup + 3tbspn whole milk
6 squares of 85% chocolate
1 vanilla pod
1 tsp glycerine

Put all into a preserving jar, shake twice daily for 10 days then leave to settle.
At first it will look disgusting, like something you've done after a bad night out , but it will end up with the gunge on top and a clear yellow liquid below which is what you want.
It is slow to filter but it is possible, if you push the tube carefully in to syphon most of the clear stuff out. Filter the rest as many times as needed through a paper coffee filter.
What you should end up with is a silky smooth golden chocolate liqueur.

Enjoy it, regards, Winemanden
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Old 12-15-2010, 07:00 PM   #5
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that recipie has milk in it , wud u keep it in the fridge?
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Old 12-16-2010, 07:32 AM   #6
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My guess is that (with all of that alcohal) it would be able to be storred at room temperature (much like bailies)
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Old 12-16-2010, 07:42 AM   #7
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Quote:
Originally Posted by Catfish View Post
I was reading about the chocolate cello on here. It was actually on the raspberry cello post on the recipe forum.

Is it better to use everclear, vodka, or a whiskey? I can get whatever I need to. Just wondering what you cello makers have had best luck with? Thank you
I use everclear. I use simple syrup to MY taste. I would hesitate adding sugar blindly as it would be hard to dissolve 100% and may be to sweet.
Just my 2 worth
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Old 12-16-2010, 11:07 AM   #8
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Jeeping chick, Tom T,
I've just finished a batch of Chocolate Liquoro in time for Christmas pressies. It took three days of patient filtering before it was clear. Don't worry about it oxidising, a couple of days doesn't seem to make much difference.
Don't forget, a recipe is only a starting point. As Tom says you can adapt it to your own taste.
As for the milk, that disappears in filtering, so you don't need to keep it in the fridge. I would recommend keeping it a dark, locked cupboard, or you'll go to treat yourself to a little tot and like Old Mother Hubbard you'll find the cupboard is bare.
Here's a picture of a bottle of the latest batch. I haven't printed any labels yet, I think it's going to be called Sex in a Bottle or something like that.
Sorry about the pic being on its side. You'll just have to lean and drool.
Regards to all, Happy Christmas, Winemanden.
DSCF1192 (Medium).jpg  

Last edited by Wade E; 12-16-2010 at 04:07 PM.
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Old 12-16-2010, 02:00 PM   #9
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Last year I brought home from Amalfi, Italy some limone and cioccolato cello. All I can say is WOW. What an amazing drink. Someday I may try to make some.
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Old 12-16-2010, 04:09 PM   #10
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I fixed the pic. You can use either Vodka or Everclear, with Everclear youll need to dilute it down, with Vodka by then time you sweeten you may be right around 65 proof which isabout where I keep mine.


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