This recipe requires the hard stuff - 100% cocoa & for this, I snagged a chunk of Willie's Supreme Cacao Indonesian Black Cacao. If you're looking to buy it, I know it's available in the Foodhall in Harvey Nichols, Dundrum, and also in Avoca.
This isn't eating chocolate by any means, although it smells sweet and fragrant like lovely 70%, it's drier and tarter than sucking on a lemon. Actually, I'd bet that my brother would give a chunk of this to my niece & nephew just to see the look on their faces - he's charming that way...
Take Two Ingredients...
Chocolate Infused Vodka
20g Cacao, grated
Firstly, get a spotlessly clean screwtop 500ml bottle (I had a lovely one from my last Feverfew Ginger Ale which had a spell in a dishwasher). Have it standing by.
Grate the cacao & place it in the bottom of the clean bottle. A small funnel is very handy for this delicate operation
Top up with vodka. Screw the lid tightly & shake well.
Store in a cool, dry place for at least a week until the clear vodka takes on a golden amber hue. The longer you leave it, the darker & more chocolatey it becomes - I'm going to leave mine for 3 weeks because I'm a bit of a chocolate lover...
Once the vodka is ready, you can strain it through a fine sieve or coffee filter to create the perfect base for your Chocatini.
Remember, drink alcohol responsibly kids!