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Homemade Chocolate Vodka- in the Crock-pot!

Two great tastes that taste great together!  I was intrigued by several different posts on the web like this one claiming that you could make chocolate vodka with 3 simple ingredients, chocolate, vodka, and a dishwasher.  Basically the concept is you put the chocolate or candy bars into a bottle that is 3/4 full of vodka, cap it, and place it in the dishwasher and run a full cycle, including drying.  Shake it.  Let it cool.  You have a bottle of chocolate vodka!  This method definitely works but I ran into a few problems and came up with a solution of my own.

I started off with grated dark chocolate intended for hot cocoa, not the powdered kind but actual grated chocolate.  You could grate a candy bar or smash up some chocolate chips but the point is to get the chocolate into little bits so it melts easier.  Giant chunks of chocolate in the bottle will melt eventually, so don’t stress over it too much.  Just get the chocolate as fine as you feel like fooling with and put it in a clean, dry bottle.  Now add enough vodka to fill the bottle 3/4 full and cap it.

The reason you leave some room in the bottle is that alcohol boils at 79º and starts to evaporate into a gas.  Chocolate melts between 100-113º.  So when you get the bottle hot enough to melt the chocolate, the alcohol needs room to evaporate.  This led to my first problem with the dishwasher method.  I heard a loud “pop” from my dishwasher and realized the alcohol fumes had pushed the cork out of the bottle.  Definitely use a screw top if you are using this method.  I was lucky to get to it quickly enough to avoid spillage, or worse, soap in the bottle.  But now how to melt the rest of the chocolate???

I ended up placing the corked bottle into my crock-pot and filling it up with warm water from the tap.  Within half an hour, the water was hot enough to melt the chocolate without risk of explosion or soap.  You definitely have to watch the pot with this method.  If the water gets too hot, it could build up too much pressure in the bottle from the alcohol vapors and shatter the bottle.  But it gently heats the water, so the risk is less than trying it on the stove.  Once the chocolate is melted, give it a good shake and let it cool to below 79º before you open the bottle.  Ideally, store it in a cool dark place for a couple of weeks, giving it a good shake every couple of days but really, is chocolate vodka going to last that long?

I used 4 ounces of dark chocolate for 2 cups of vodka.  As a pastry chef, let me tell you the secret to all great chocolate desserts.  USE THE BEST CHOCOLATE YOU CAN FIND.  I have lots of opinions on brands.  Some of my favorites are Valrhona, El Rey, and Ghiradelli.  I cannot always afford Valrhona but when you are only using a few ounces in a recipe, it makes a huge difference on the taste as well as the results.  I found a premium brand of chocolate that was packaged grated to be used to make hot chocolate which worked quite well.  The vodka, on the other hand, you can skimp on.  I would not use a premium bottle of vodka like Grey Goose to make this.  The best bargain vodka that still tastes pretty smooth in my opinion is Monopolwa.  It is a potato vodka originally made in Poland but now made in Austria.  I had a very good Russian friend who drank this exclusively.  That’s good enough recommendation for me.

Do svidaniya!

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christyluv

My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv***

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