Black chocolate liquor

CharoJ, I already copied you the black chocolate liquor, since I saw it I wanted to and you can see that I have not taken anything.

Yes, this liquor, although I have not tried it, it promises to be delicious and it is done in a moment. I copied it from La casita de chocolate, I leave the link: http://charo-lacasitadechocolate.blogspot.com/

Chocolate liqueur black

400 grs. of dulce de leche
200 cc.de leche
300 cc. of whiskey of 12 years
300 cc. of cream
200 grs. of black chocolate and 1 envelope of vanilla sugar

In a saucepan with a thick bottom we melt the chocolate with the cream, once it is melted we add the whiskey and milk and mix well with the rods .
We add the dulce de leche and the vanilla sugar and keep mixing with the rods.
Let cool completely, remove the telita that is formed (I have strained it), and put in a bottle.
Put in the fridge to keep it cool or leave it in a cool, dry place.
The better the chocolate, the better the liquor will be. Preview

18.02.2020 Author: maryanneshomestylecooking.com

Views:

Jam bread

Jam bread This bread was made to take advantage of the fact that I had opened a jar of orange marmalade that nobody ate and here to throw, nothing is thrown away, that the times are not right for that. Very good for breakfast. Jam bread 150 ml. of warm water 150 ml. of warm milk 2 cuharadas of olive oil 460 grs. of force flour 1 1/2 teaspoon...

Ravioli with dried tomatoes, serran...

For some years I have had a pasta attachment for my Kenwood, with which I can make long pasta lanes. The attachment for cutting spaghetti or tagliatelle is too expensive for me, because I prefer to cut by hand, roll with a model driver, pierce or punch right. A few years ago, I made pasta quite regularly. Only from semolina and water, sometimes from egg and flour, sometimes with no salt and olive ...

Pancakes for Sunday breakfast

Have I really never published my pancake recipe yet? Apparently not. Then it will be high time. Today is such a wonderful summer day in spring and that's why my classic pancakes came out again. Of course in the sun on the terrace. To make real fluffy pancakes is actually very easy and here I like it also classic and simple. There are many varieties with sour cream, buttermilk, etc., but my favorit...

Wild garlic risotto with green aspa...

For some time now it's time again and you get fresh organic wild garlic in abundance. I love this versatile herb and its special taste. I've just covered myself generously with wild garlic, as you could already see with the wild garlic butter. Two or three weeks ago, during my lunch break, I had already eaten a very delicious wild garlic risotto from our lovely chef, without whom we would have bee...