Recipe: Dollar Store Chocolate Liqueur Part 1

Cheap things turn out expensive. – Spanish proverb

Look what I found!!! (Expiry date November 2012)

That is usually true, in almost all cases, but not always. Interesting title today, is it not? Sounds kind of gross too… but read on.

“Dollar stores” are discount stores in Canada. They go under many names here in the Maritimes: Dollaramma, Buck an’ Near (ha ha…), Great Canadian Dollar Store. They all have one thing in common. Most of the goods they sell are about a dollar or two.

You usually do get what you pay for... Now for the most part that means that you will buy “crap”, but that’s not always the case. It all depends on what you’re looking for.

For example, we have purchased many items that would have cost us much more at any other location. Lavazza Italian coffee, Italian cookies, shower curtains, pot scrubbers, spice jars, some really nice individual plates, etc. We always buy our sea salt there. I think it’s $1.50 per box now.

You just have to be selective. You can sometimes find some really really great stuff. (Just check expiry dates on foodstuffs.)

Dollar stores get their merchandise from two different sources. The first is cheap goods from overseas (China). The second is lots from stores that have failed. What that means is that products vary from store to store and chain to chain.

Dollar stores are also a great place to get seasonal decorations and “fun” stuff for parties. They also have a wide selection of greeting cards and present bags, wedding stuff, etc, etc, etc… I always go there for my birthday cards and wrapping supplies.

Yesterday’s finds? Mr. Freeze freeze pops ($1.50 per bag of 12) and – are you ready? – Godiva Chocolate bars ($2 each for 100g). Yes, Godiva.

I have a weakness for Mr. Freeze’s, I admit. The Godiva chocolate will be put to good use. I have been thinking of trying my hand at Chocolate liqueur again. My first attempt was abject failure. It was a nasty mess.

I was thinking I would have to pony up for some expensive Dutch process cocoa powder to try it again but with my little purchase my plans have changed.

I found a recipe that seemed much more dependable as well but since I’m using chocolate had to adapt the recipe significantly.

I’m going to be starting this on the weekend. It is supposed to take one week, give or take. I’ll post again about my process and results. Come back!

These are roasted cacao beans, which was my first thought to use.
But they're impossible to find in Nova Scotia. Photo: Wiki CC.

If I pull this off I’ll be doing it again to satisfy a request from a reader. I had a comment on one of my liqueur posts asking about Praline liqueur.

I know praline doesn't necessarily have to have chocolate but would benefit from a little. I have made several nut-based liqueurs that turned out very well. If I can make chocolate successfully, Praline will be next.

Here’s the recipe I’m going to be using:

Chocolate Liqueur, #2

1 cup white sugar

3/4 cup water

100 g 72% cocoa Godiva chocolate

375 ml vodka (or 1 pint)

1/2 whole vanilla bean, split open

1-1/2 cups simple syrup

You’ll have to come back to read directions and see how I did. I have great hopes.


March 23 Update: I've made the infusion. Now it has to sit for a week...

………………………………….

If you like this post retweet it using the link at top right, or share it using any of the links below.

Questions? Comments? Derogatory remarks?