1/2 kg of ground cocoa
1 kg of sugar or 7 cups
1 liter of 42% ethanol
1 tablespoon of vanilla powder
1/2 kg of ground cocoa
1 kg of sugar or 7 cups
1 liter of 42% ethanol
1 tablespoon of vanilla powder
Grind the cocoa and then remove any husks, and in sequence, place it in a large jar
Prepare a syrup with 7 cups of sugar and 4 cups of water
When a syrup forms, remove from heat and immediately add 1 liter of ethanol and vanilla powder, and then pour over the cocoa
Allow 15 days for infusion
Cook on a coarse cloth, then on fine mesh, and let it rest for 1 month
After this time period, strain again on fine mesh and do so for about 6 months, as it will collect much fat
Finally, place in a cognac glass.
