Is it possible to insist moonshine on chocolate. Homemade chocolate cognac - dessert liqueur

At the beginning of the 15th century in Rus', a marvelous drink called moonshine became widespread. Many years have passed since then, but they both persecuted him and continue to persecute him to this day. Brazhnaya tincture heats up and boils for a long time, as a result, alcohol vapors begin to stand out, and moonshine is obtained. Sugar, apples, currants, pears, fruit and berry jams are usually used as mash. We offer to prepare an unusual moonshine from chocolates, which has a wonderful aroma and a pleasant aftertaste. You don't even have to eat!

Moonshine with chocolate flavor

You can infuse moonshine from various sweets. Perfect caramel, chocolate. All these sweets contain a lot of sugar, so they will perfectly start the fermentation process. We chose chocolates.

Prepare:

3 kg. sweets;
15 l. water;
0.2 kg. pressed yeast.

Moonshine step by step recipe:

Braga is ready. To do this, release all the sweets from the wrappers. Grind them by hand or with a meat grinder.
Put to boil in a large container of 15 liters of water. The water boiled - throw in the crushed raw materials, reduce the burner and cook until completely dissolved. Do not forget to stir, as there is a possibility of burning. The burnt taste cannot be removed.
If you decide to make mash from different varieties of sweets, then they should be dissolved separately, distributing water evenly, and then mix the liquids. This moment is very important, since different candies dissolve in different ways in time.
Wait for the mixture to cool to 30 degrees and pour into the prepared container. Do not pour it to the very brim, leave space - foam will soon form.
Dissolve yeast following instructions. Put them in a container filled with mash. Mix thoroughly. You should not close the lid tightly, it is better to put on a medical glove pierced with a needle on one of the fingers. This stage is similar to the procedure for preparing liqueurs.
Store the mash in a dark room at a temperature not exceeding 20 degrees.
Braga will be ready in 10-14 days. If the glove is blown away, and sediment is deposited at the bottom, it's time to drive it.
Sometimes an oily layer appears on the surface. Be sure to remove it, it will only mess up the process.
Pour the finished mash directly into the moonshine, do it carefully, trying not to mix the sediment and liquid. Strain through a cotton-gauze layer.
Start the race. Remove the first half-liter (the so-called "heads") for domestic needs.
Measure the strength of the drink with an alcohol meter. As soon as it reaches a level of 30 degrees, complete the process.

If the moonshine infused with chocolate is very strong, dilute it with water. Have a great time!

chocolate moonshine

The chocolate strong drink gained great popularity in the Soviet Union, when there were a lot of weathered, spoiled and cheap sweets in rural shops. The people adapted themselves and began to benefit from the current situation. It is undesirable to add marmalade, since in its production a natural thickener pectin is used, which, as a result of fermentation, decomposes to methane, a very dangerous element for health. Never add cookies, they contain a lot of starch and soda, which will ruin your entire moonshine.

Take:

2 kg. sweets;
20 l. water;
0.3 kg. pressed yeast.

Step by step recipe:

Warm up the water. Put crushed candy in it.
Wait for complete dissolution, remove from heat.
Dilute the yeast according to the instructions. Add them to the bulk.
Pour the mash into a large container, but do not fill the dishes, as there should be room for the foam formed during the fermentation process.
Seal the container, place in a warm room.
Start driving in a week.
At the output, you can get up to 5 liters of pure moonshine. Be sure to filter the drink.
Take cotton wool and gauze, make a dense layer of them, pour 2 tablespoons of activated charcoal. Skip the liquid.

Decide on an experiment and make a real mix: combine chocolate sweets, caramel, halva in Braga. Refined taste guaranteed.

Second stage

In moonshine, sometimes they resort to the second distillation, that is, the drink is distilled from the moonshine of the first exit. What is it for? First of all, to improve the quality of the product, it turns out to be softer, more pleasant, stronger and cleaner. How to make double chocolate moonshine?

Step by step recipe:

Dilute a strong drink with cool water, bringing the total degree to 30.

Is it possible to overtake without resorting to dilution? Of course, it is possible, only two points should be taken into account: a strong liquid contains a lot of alcohol, so the moonshine still can catch fire; at the end you will get a small volume of products.

Clear the first run. To cleanse, use potassium permanganate, activated charcoal or baking soda with salt. For example, when using the last components, it is enough to put one tablespoon of salt and soda into moonshine and leave for two hours. It remains to filter. Resort to a water filter or medical gauze folded in layers.
The final stage is the distillation of filtered products. Do not forget to divide the drink into three parts: the head (the first 10%, only for household needs), the body (the main part), the tail (the remaining 10%, the strength of which is less than 40 degrees). The head has an unpleasant odor, you can add the tail to a new mash (loop).
Chocolate moonshine, made by double distillation, tastes like elite varieties of brandy.

Sweets were stale, but it's a pity to throw them away? Do not despair. Now you know great recipes for moonshine made from chocolate. By insisting on chocolate sweets, you can get not only a strong, clean, but also an insanely fragrant and intoxicating drink. Before use, it is advisable to withstand fresh moonshine for several days.

In contact with

Chocolate cognac is not a separate variety, rather, it is one of the many cocktails based on moonshine or vodka. Such alcohol is perfect for a romantic meeting or a festive event.

Did you know? Despite the demand and prevalence of this alcohol, it can not always be found on supermarket shelves. In fact, the recipe for chocolate-flavored cognac is so simple that the drink can be easily made at home from vodka or moonshine and subsequently stored for quite a long time without losing taste or aromatic properties.

Unlike other strong alcoholic drinks, this dessert intoxicant perfectly combines a fairly high strength with a delicate aftertaste of chocolate and a long almond or spicy aftertaste. Let's discuss all the positive and negative sides of chocolate-flavored cognac, see what names it has, and also find out how to make chocolate-infused cognac yourself.

Color. Alcohol with such a specific flavor has a rich shade of red marble.
Aroma. This alcoholic drink reveals a rich aromatic bouquet, in which chocolate notes play the main role. Most often, at the first stage, the subtlest floral or fruity shades are felt, smoothly turning into pronounced smells of bitter chocolate interspersed with soft notes of spices, nuts or wood.
Taste. Such alcohol has an elegant and balanced taste, and is famous for its softness and lightness. Drinking this drink, you can reveal atypical flavor combinations of dark chocolate with hints of dried fruits or wildflowers. Notes of spices, almonds are harmoniously woven into the rich aftertaste, and the tones of wood and allspice are barely distinguishable.
Aftertaste. The pleasant, long aftertaste of this alcohol is called by tasters "peacock's tail", because the bouquet opens slowly and gradually, and with each sip it becomes more luxurious, like the tail of this marvelous bird.

How to serve

Before you start tasting the drink, you need to thoroughly prepare for it.

First of all, you need to purchase special glasses that will help you maximize and feel the taste and aroma of this alcohol. Ideally, a snifter is suitable, from the English word "sniff" - to sniff. This glass has the shape of a tulip - the walls of the container are narrowed upwards, which allows the fragrant bouquet of alcohol to concentrate in the wide part of the glass and fully open, allowing you to feel all the shades of the aroma of the liquid.
Moreover, it is believed that in such a glass one can easily determine the aging time of alcohol. To do this, the container is filled with only 35-50 ml of alcohol, after which it is necessary to twist the glass so that the liquid is distributed along the walls, and then observe its behavior. The fact is that with each year of aging, good alcohol becomes more viscous and dense, so the older the cognac, the slower the liquid will flow down the walls of the snifter.
The optimum temperature of an alcoholic beverage should not exceed 25 degrees, preferably 22 degrees. When cold, the taste and aroma of alcohol will not fully open. But it is advisable to cool snifters in the refrigerator before spilling alcohol. In addition, I advise you to uncork a bottle of chocolate spirits 10-15 minutes before serving, allowing it to “breathe” a little.

We rotate the glass with the contents around its axis, while evaluating the viscosity of the liquid and enjoying its color.
We inhale the complex aroma of alcohol and try to determine all the shades of its bouquet.
We wrap our palms around the snifter and warm it for a couple of minutes.
We take a small sip and hold the liquid in the mouth for a couple of seconds, then swallow. This will help you capture the full range of flavors of alcohol.
We drink divine nectar in small sips, prolong our pleasure and enjoy a long aftertaste, trying to recognize all the taste notes present in alcohol.

Other uses

This strong drink is often added to pastries, thereby giving the dessert a pronounced sweet flavor with a slight hint of alcohol.
It can also become the basis for a dessert if you soak cakes in it or prepare alcoholic jelly based on it. This option is more suitable for an adult audience.
Such alcohol will be an excellent basis for preparing author's cocktail options - the taste will turn out to be interesting and in no way cloying.
If a high degree of alcohol scares you, you can add a sweet drink to hot tea or coffee, thereby giving a non-alcoholic drink a special twist.
Cognac-based punch with chocolate flavor can be a kind of alternative. For its preparation, a mixture of dry red wine and chocolate alcohol is used in a ratio of 2 to 1.

Did you know? Chocolate cognac is so self-sufficient and unique that it is not eaten or washed down with anything. Most often it is used as a dessert treat.

Brands of cognac with chocolate flavor

I will bring to your attention a list of the TOP 5 best chocolate cognacs with brief characteristics for them.

Cognac Chocolate Mountain aged 5 years

Intense dark amber color;
complex aroma, harmoniously combining floral and chocolate shades;
balanced taste is soft, intertwining light notes of spices, dried fruits, almonds, oak and dark chocolate;
fortress 40 turns.

Cognac Manet XO aged 8 years

has a copper-golden color;
multifaceted aroma filled with hints of vanilla, chocolate and dried fruits;
elegant, soft taste enriched with notes of coffee, wood and chocolate;
fortress 40 turns.

Cognac Meukov XO aged 20 years

Bright amber color with red tints;
rich aroma perfectly weaves fruity notes of apricot, dried fruits and oriental spices;
complex taste qualities brought together shades of cloves, honey, ginger, apricot, black pepper and chocolate;
fortress 40 turns.

Cognac Ararat 5 stars

Amber shade with a golden sheen;
refreshing soft aroma of peach, plum, dried fruit with hints of dark chocolate;
delicate, slightly burning taste is expressed by shades of blackcurrant with slightly noticeable chocolate notes;
fortress 42 turns.

Cognac Tsar Tigran aged 15 years

has a rich amber-chestnut color;
rich aroma dominated by notes of caramel, wildflowers, dried fruits and oriental spices;
generous, soft taste with hints of chocolate, vanilla, caramel and sweet spices;
fortress 40 turns.

Recipe for chocolate cognac at home

It's time to figure out how to make chocolate cognac from moonshine according to a recipe that has been proven over the years, which is focused on implementation at home. All that is required of you is to strictly observe the proportions and follow the instructions described exactly. This is the only way you can enjoy a decent alcoholic drink, the taste of which is superior to many cheap store brands.

Cooking time: approximately one month.
Product Quantity: about two liters.

kitchen utensils

saucepan;
measuring cup and kitchen scale;
several capacious containers;
large grater;
glass three-liter jar;
multilayer gauze and cotton wool;
glass bottles.

List of required ingredients

Step by step cooking

Cooking tincture

Cooking syrup

The final stage

The history of the drink

The appearance of a chocolate drink is directly associated with the French king Louis XIV. There is a legend that in the distant 18th century, the monarch was presented with a set of dishes made of chocolate as a gift.

At a certain moment, the king wanted to take a sip of his favorite cognac, and he was helpfully served alcohol in a glass from the donated set. While the monarch was engaged in state affairs, the chocolate melted slightly, thereby enriching the alcohol with its flavor. When the king took a sip, he realized that he had never tasted anything more beautiful and tastier in his life.

Of course, the legend raises reasonable doubts, since in those years there was still no trace of solid chocolate, it appeared only in the 19th century. However, the bike definitely sounds beautiful and makes you smile.

Now you know how to infuse homemade moonshine with dark chocolate and get an unusually delicious dessert drink as a result. If you are preparing chocolate nectar differently, please share information about what ingredients you mix, in what proportions and in what order. I will certainly prepare alcohol according to your recommendations and share my impressions regarding its quality. Thank you for your time and happy tasting!

For those who like to eat cognac with chocolate (the French are shocked by such a combination), I suggest that you familiarize yourself with the recipe in which this gastronomic pair is combined into one liquor. You will get a natural homemade cognac with a taste of chocolate - an almost complete analogue of similar store-bought drinks made from chemical concentrates.

Be careful about the choice of raw materials, only dark chocolate bars without additives (peanuts, milk, etc.) with a cocoa content of at least 60% (preferably 70-85%) are suitable. The less oils, emulsifiers and other substances in the chocolate bar, the better. If you add vanillin (vanilla sugar), the main thing is not to overdo it, otherwise a too bright aroma will appear.

As an alcohol base, you need any cheap store-bought cognac, as long as it really brews in oak barrels. It is pointless to use expensive French brands; after adding chocolate, the unique taste is lost. In this case, the replacement of cognac with vodka cannot be called complete, since the finished drink will not have a characteristic cognac aroma and tannic notes in taste.

Ingredients:

cognac - 0.5 liters;
dark chocolate - 100 grams;
sugar - 100 grams;
water - 50 ml;
vanillin - on the tip of a knife (optional).

To prepare an unsweetened drink, you can not add sugar and water, but just melt dark chocolate (preferably bitter) in a water bath or in a saucepan, then mix with cognac and insist.

chocolate cognac recipe

1. Grate chocolate on a fine grater.

2. Mix water, sugar, grated chocolate and vanilla in a saucepan. Heat over low heat, stirring constantly until the chocolate is completely melted. You should get a homogeneous, slightly thick consistency.

3. Mix chocolate mixture and cognac in a jar for infusion. Close hermetically. Shake several times. Leave for 20-25 days in a dark place at room temperature. Shake every 3-4 days.

4. Pour the finished chocolate cognac into bottles for storage, close tightly. If the drink separates, shake well before drinking. Layering does not affect the taste.

Shelf life - up to 2 years. Fortress - 27-30%.

A real strong alcoholic drink - cognac came from France, is made from traditional cognac grape varieties and is named after the city of Cognac, to which it owes its appearance. Chocolate cognac, rather, refers to cognac tinctures, and the French also came up with the idea of combining cognac with chocolate in different forms. Moreover, this is not a cognac drink with a taste of chocolate, which can be quickly prepared by adding the appropriate aromatic additive, but a real tincture with amazing taste and useful properties. You should learn more about how to prepare such an alcoholic drink and a treat at the same time, and even save money at the same time.

Cognac with the taste of bitter or milk chocolate - the combination, at first glance, is unusual. However, connoisseurs of such a drink can be found not only among gourmets. For preparation, you should choose good quality chocolate, preferably bitter or black with a high content of cocoa beans, without additives. The recipe uses chocolate chips (grated chocolate).
Cognac with chocolate as a snack on the festive table has nothing to do with an aged drink, which is perceived in a completely different way. Home-made chocolate cognac will add zest to a romantic dinner, women and gourmets will like it. Prepared from products prepared in advance, without adding any flavors.

How to make chocolate cognac at home

It would be logical to prepare such a drink using real expensive cognac. However, drinking such an alcoholic drink is more pleasant in its pure form. It is also not recommended to use a cheap product due to possibly low quality. Making your own brandy with an exquisite chocolate taste at home is no less a pleasure than trying it. Delicious and healthy tincture is prepared in several ways.

Cognac chocolate for any occasion

Cognac at home is not prepared quickly. It is recommended to prepare:

Vodka / diluted alcohol / grape moonshine - 1.5 liters.
Black/dark chocolate 100 g (1 bar).
Sugar - 3 stacks.
Vanillin on the tip of a teaspoon.
Purified water (filtered) - 1.5 stack.
Oak bark (pharmacy) - 200 g.

The crushed (grated) chocolate is heated in a water bath, it is important not to overheat, bring to a thick mass, turn it off. While stirring into a warm mass, slowly pour in alcohol, add vanillin.

Sugar should be mixed with water and dissolved without heating too much to make a warm syrup.

The syrup is poured into the chocolate mass, mixed.

Not all lovers of home-made alcoholic beverages have an oak barrel in their arsenal. If there is none, oak bark is poured into the prepared glass container. Less sediment in the prepared drink will give oak pegs, carved independently or purchased at a building materials store. Wash the pegs thoroughly, scald with boiling water. They will add tannic notes to the taste. However, only special oak barrels will provide real oak tannins with all the accompanying elements. Infuse for two weeks in a cool place. Can be aged for about two years. Every two or three days the container is shaken. The expected strength is 25-30 degrees. Strain before use.

Cooking methods may depend on taste preferences. For lovers of moderately sweet drinks, sugar syrup can be omitted. Sweet tooth can add dried fruits and cinnamon to the composition.

Such a drink will adequately complete the feast as a digestif. Will invigorate after a long day at work, warm in frosty weather, keep up the conversation in any company. At a dosage of no more than 30 g per day, it lowers blood pressure.

Cognac with milk chocolate

The secret is not the addition of milk chocolate. In this composition, milk is an additional ingredient (fat content is low).

For cooking, you need to replace water with 1.5 cups of milk in an already known recipe. Stand in a cool place (refrigerator) for 5-7 days. It has more gentle and soft properties, will appeal to women. Served chilled. The aging period is minimal, they are usually consumed after infusion due to the content of milk in the drink.

A dessert drink is drunk slowly, enjoying every sip. Pairs well with citrus fruits, bananas and nuts. The evening will be pleasant, and the mood will be chocolate.

In the Russian culture of alcohol consumption, certain traditional combinations have developed that sometimes surprise the whole world. A lot of controversy surrounds cognac - a drink, the fashion for which has appeared in our country relatively recently. Our compatriots are often reproached with such classic combinations for us as cognac - lemon, cognac - chocolate. Although, if we delve into history, we didn’t guess at all to eat cognac with chocolate.

This story is much older. Back in the 17th century, this combination was appreciated and popularized by the French king Louis XIV. Having tasted the traditional cognac from the chocolate dishes presented to him, the sun king appreciated the new taste qualities of the familiar drink. Therefore, if, when they are used together, real experts make a remark to you, boldly cites this historical fact as an example.

True, following the precepts of the French monarch is much more difficult today. The alcohol market is flooded with a large number of dubious emulsions and concentrates called "Chocolate Cognac". The only way to protect yourself from fakes is to prepare your favorite drink yourself.

Chocolate cognac on alcohol

Spending more time on making cognac drink, you can save some money on the original products. In this case, you can replace the finished cognac with alcohol or moonshine (preferably grape). The cooking technology will change somewhat and the composition, respectively, too. We will try to compensate for the oak notes that appear only with the right exposure by adding oak pegs, in extreme cases, just bark. Sawdust should not be used due to the large amount of tannins contained in them. So, in order to prepare cognac with chocolate flavor, a novice gourmet will need:

alcohol or moonshine - 1.5 liters;
dark chocolate - 100 grams;
sugar - 3 cups;
water - 1.5 cups;
vanillin - a pinch;
oak bark or oak pegs - 200 grams.

Chocolate, as in the previous recipe, melt in a water bath. Without allowing the resulting chocolate sauce to boil, pour alcohol into it and add vanillin. Mix everything and warm up a little. Then, after cooling to room temperature, pour into a container for further storage. Pre-prepared oak pegs or, in their absence, the bark is also placed in a container with infused alcohol. It is necessary to withstand in a cool place for two weeks. Every couple of days, the mixture is shaken for a better interaction between alcohol and chocolate. After this period, a syrup of water and sugar must be added to the prepared drink. After thorough mixing, the container is again removed in a cold place. The minimum period of infusion: 3 - 6 days. The maximum is up to two years. Of course, a longer infusion will allow you to get a brighter and more characteristic taste.

Incorrigible sweet tooth and gourmets can add prunes to the drink to enhance the effect. This must be done at the insistence stage.

3 in 1: cognac, chocolate, coffee

The drink can be consumed in several ways. The simplest, of course, in its pure form as a dessert liqueur for a digestif. If a high degree is still scary, there are many variations for dilution. Mixing with warm drinks will be especially interesting. Knowing that exposure to heat maximizes the hidden aroma, you can add it to tea or coffee.