Affiliate links MY FAVOURITE COFFEE SPECIAL OFFERS FOR TRADE COFFEE 30% off your first order + free cold brew bags: tradecoffee.pxf.io/c/2406644/... 30% Off Your First Bag + Free Shipping Always: tradecoffee.pxf.io/c/2406644/... If you want to get the Cocktail CODEX book, which I recommend, here's the link COCKTAIL CODEX BOOK amzn.to/2FBLRrM MY BARTOOLS GET 15% DISCOUNT ON THE GLASS SHAKER www.cocktailemporium.com/coll... PROMO CODE : Truffles15 GET 10% DICOUNT ON MIXING GLASSES alambika.ca/?ref:TrufflesOnTh... PROMO CODE : TOTRMIXINGGLASSES2020 BUY THE CONCRETE BASE GLASS BOTTLE www.studio50.ca/?ref=TOTR MY CAMERA GEAR / STUDIO GEAR My video Camera Canon 6D Mark2 amzn.to/31mbzsb My photo Camera Canon 5D Mark4 amzn.to/3l912sh My video Light amzn.to/3aQtJp7 My Soft boxes amzn.to/3gu8Z84 amzn.to/2CPUhKy My Tripod amzn.to/2QfJvQY My Reflector and diffuser amzn.to/2Et0KLY My Flash (photo lights) amzn.to/31mcnNJ
I tried your recipe for the creme de cacao and my cacao butter started to solidify right away it doesn't look like yours is doing that in the video should I try again should I bother to freeze it or should I just use it as it is
I made TOTR crème de cacao recipe and StevetheBartender's recipe (which is infusing the cacao butter for 2 weeks in vodka at room temperature). My husband and I taste tested both side by side. I thought the two week infusion would taste better, or the same, but TOTR definitely tasted better-- less of a burn and more cacao flavor. Glad to know I can make the best creme de cacao quickly. Thanks, TOTR!
Jean-Félix I enjoyed in this video so much! The cocktail and Creme de Cacao sound delicious! And thank you for adding the outtakes. You don't know how relieved I am every time I see that I am not the only one feeling this "frustrations" when filming! You got me laughing out loud in this one 😂
I've made both bacon-fat washed bourbon, and browned-butter washed rum. This'll be the next thing I try; sounds delicious! Btw- I really like that you provide measurements by weight. Cheers!
I have been experimenting with Creme de Cacao lately so this is the perfect timing for this video. Love the process love the cocktail. Love the Channel. Cheers!
You brought up a amazing point - gin and cacao isn't something you think would go hand in hand. Definitely trying this at the next house drinking session. Hope you and partner are keeping well during this period.
Since now I have been wondering how to obtain creme de cacao......I did not ever consider to make it by fat washing of cocoa butter....Well done...thank you .
Oh man this looks delicieus! I realy fall in love with my lemoncello i made two day ago. And i will never buy lemoncello again its so easy and its so delicieus! I uset it for a lemondrop and i never had such a deliceieus lemondrop before.
Love that cocktail. I will be making that cacao liqueur. I really like the fact you use a scale for measurement makes it easy to replicate. I am thinking of using the template for a brown cacao liqueur base on bourbon. Unless you want to give it a go first.
Gotta make that creme too, it sounds delicious! Beatiful video, I'm getting very inspired by your channel and hope someday to achieve the same quality. Cheers!
Sorry, but you can't substitute Cocchi Americano with Lillet Blanc, there's no quinine in Lillet for like 40ish years. PS I wish somebody would count how many times you said "delicious" in all of your videos)) Great production, by the way, one of the best so far I've seen in cocktail oriented channels
Hey, I think I’m following the recipe correctly; but just a few hours after stirring I have a solid block of cacao butter sitting on top of my vodka. Is this correct? And if not, can I fix it by breaking up the block to increase surface area? Or slowly heat the mixture to dissolve again?
i was just wondering to myself if you could get a good drink from fat washing with cocoa butter, excellent to find a recipe already finished so i can use it :D
Hey Pau! Glad we could help 😉 If you like Negroni, I used the same technique to fat was Campari with cacao butter and it was fantastic. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OdAH3jiCJ4I.html
Jean-Félix, if one can make Creme de Cacao using a recipe like this one, is it possible to make Creme de Menthe at home too? All of the local liquor stores only seem to have peppermint schnapps which seems like a poor substitute.
Wow didn't know making that stuff would be that "easy". Might have to give that a try sometime. For sure gonna make this drinks sounds amazing! So you making Pup Cocktails at some point? Lol, such a cutie.
We don't have Cocchi (easily) available where I'm at, so I'm super interested in knowing how the cocktail would taste with the Lillet sub. If someone tries it, please let us know! Unrelated note, I legit thought that the cute puppers at the end of the bloopers was a boom mic! 😂
Have you been reading my mind? I've been thinking about it after reading about Fat Washing in Liquid Intelligence recently. Do you know anything else that's somewhat available locally that isn't Meaghers? I did find Nirvana which is a Spanish cocoa liqueur last week. It's quite mild and vanilla forward but is absolutely delicious by itself. My first instinct was to create a White Grasshopper with it and dial back the Crème de Menthe by half to not overpower it. It was quite good!
@@TrufflesOnTheRocks I would love to try Giffard and Cartron. I don't recall ever seeing them at the SAQ however (Montréal here). The only one I find is Meagher's. The LCBO sells the white version under the McGuinness brand but that's about it. I see a lot of cream based products or flavored chocolate liqueurs but nothing purely Crème de Cacao either white or dark. Here's the link for the one I found recently: www.saq.com/fr/14400241?q=nirvana You should be able to find on your end as well.
