Comments on: Chocolate Temptation Liqueur http://www.vintagesavoirfaire.com/apothecary/chocolate-temptation-liqueur/ Mon, 06 Sep 2010 19:41:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Amanda http://www.vintagesavoirfaire.com/apothecary/chocolate-temptation-liqueur/comment-page-1/#comment-184 Amanda Wed, 28 Apr 2010 17:13:00 +0000 http://www.vintagesavoirfaire.com/?p=444#comment-184 Nicki, I love the idea of making vanilla extract, I use that all the time for baking! I agree with you that the flavors can be pretty basic in liqueurs. That's one reason why I liked this chocolate recipe, because it includes a bit of almond and rosewater to make it a little more complex. Nicki, I love the idea of making vanilla extract, I use that all the time for baking!

I agree with you that the flavors can be pretty basic in liqueurs. That’s one reason why I liked this chocolate recipe, because it includes a bit of almond and rosewater to make it a little more complex.

]]> By: Nicki http://www.vintagesavoirfaire.com/apothecary/chocolate-temptation-liqueur/comment-page-1/#comment-182 Nicki Tue, 27 Apr 2010 13:44:22 +0000 http://www.vintagesavoirfaire.com/?p=444#comment-182 For Christmas last year I gave away small bottles of homemade Vanilla Extract as well as medium sized bottles of Vanilla and Raspberry Vanilla Liqueur. The production process was somewhat simpler than what you describe and I've had quite nice results, although the Liqueurs tasted a bit boring to me. The method was simply letting Vodka, Vanilla, rock sugar (and thawed frozen raspberries) steep for a couple of months. The sugar dissolves completely and the Vodka turns a nice light brown (or red, respectively) color. For Vanilla Extract just leave out the sugar. For Christmas last year I gave away small bottles of homemade Vanilla Extract as well as medium sized bottles of Vanilla and Raspberry Vanilla Liqueur. The production process was somewhat simpler than what you describe and I’ve had quite nice results, although the Liqueurs tasted a bit boring to me.
The method was simply letting Vodka, Vanilla, rock sugar (and thawed frozen raspberries) steep for a couple of months. The sugar dissolves completely and the Vodka turns a nice light brown (or red, respectively) color. For Vanilla Extract just leave out the sugar.

]]> By: Laurie http://www.vintagesavoirfaire.com/apothecary/chocolate-temptation-liqueur/comment-page-1/#comment-170 Laurie Mon, 12 Apr 2010 11:17:12 +0000 http://www.vintagesavoirfaire.com/?p=444#comment-170 I'm trying this one this week! Yay! Thanks for the recipe! I’m trying this one this week! Yay! Thanks for the recipe!

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