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Chocolate
Liqueurs.
145
|
water,
adding
the
sugar,
and
pouring
in
the
boiling
milk
or
water
with
one
hand,
slowly,
while
you
beat
it
into
a
froth
with
the
other
;
it is
then
ready
u for
use
:
it
deteriorates
by
keeping.
Creme
de
Cacoa
.
—
Infuse
5
oz.
Caraccas
cocoa-
|i
nibs
(crushed),
1
pod
of
vanilla,
1
oz.
of
cin-
namon,
and
1
drop
essence
of
almonds,
in
1
quart
of
brandy,
for
ten
days
;
strain,
press,
filter
clear
;
add
1
quart
of
syrup
(clarified).
Chocolate
Parfait
Amour
.
—
Dissolve
41b.
vanilla
chocolate
in
sufficient
water
;
in
a
bottle
of
bi'andy,
digest
1
oz.
bruised
cinnamon,
^
oz.
of
cloves,
and
a
pinch
of
salt
;
in
three
days,
add
the
chocolate
;
macerate
one
week
;
let
it
be
closely
corked
;
then
strain
clear.
Chocolate
Wine
.
—
Infuse
in
a
bottle
of
Marsala,
or
raisin
wine,
4
oz.
of
chocolate,
and
sugar
if
required
;
in
three
days
strain.
L