Chocolate Creme

Chocolate Creme

Chocolate creme is a wonderful drink that goes extremely well with cakes and deserts.

Materials
75° alcohol 200 ml
White rum, 40° 50 ml
Brandy 50 ml
Egg yolks 100 g (6)
Full fat milk, 3.2% 150 ml
Bitter chocolate 50 g
Fine sugar 400 g
Ingredients per 1000 ml (1 liter) of alcohol
Almond infusion* 30 ml
Vanilla infusion** 15 ml
Orange skin infusion*** 15 ml

Instructions

  1. Break chocolate into small pieces and mix with rum, brandy and 200 ml 75° alcohol. Rest for two days, shake often.
  2. Separate egg yolks from whites.
  3. Mix sugar and egg yolks together. Continue mixing and add liquefied chocolate. Add milk, almond and vanilla infusion.
  4. Bottle and age for one month.

Notes

  • *25 g almonds, finely crushed, 50 ml alcohol 75°, macerate for 3 weeks. Filter and bottle.
  • **10 g vanilla, 90 ml alcohol 50°, macerate for 3 weeks. Filter and bottle.
  • ***10 g orange skins (without pith), 50 ml 75° alcohol, macerate 3 days. Strain and bottle.
  • You can use commercially made extracts and essential oils.

Available from Amazon

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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The Art of Making Vegetarian Sausages
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