At the beginning of the 15th century, a wonderful drink called moonshine became widespread in Rus'. Many years have passed since then, but he was persecuted and continues to be persecuted to this day. The brew tincture is heated and boiled for a long time, as a result, alcohol vapors begin to be released, and moonshine is obtained. Sugar, apples, currants, pears, fruit and berry jam are usually used as mash. We offer to prepare an unusual moonshine from chocolate candies, which has a wonderful aroma and a pleasant aftertaste. You don't even have to snack!

Moonshine with chocolate flavor

You can infuse moonshine from various sweets. Caramel and chocolate are perfect. All these candies contain a lot of sugar, so they are great for starting the fermentation process. We chose chocolates.

Prepare:

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

Step-by-step moonshine recipe:

1. We are preparing mash. To do this, remove all the candies from their wrappers. Grind them by hand or using a meat grinder.
2. Place 15 liters of water to boil in a large container. The water has boiled - add the crushed raw materials, turn down the burner and cook until completely dissolved. Don't forget to stir as there is a risk of burning. The burnt taste cannot be removed.
3. If you decide to make mash from different types of candies, then they should be dissolved separately, distributing the water evenly, and then mix the liquids. This point is very important, since different candies dissolve differently over time.
4. Wait for the mixture to cool to 30 degrees and pour into the prepared container. Do not pour it to the very edges, leave some space - foam will soon form.
5. Dissolve the yeast according to the instructions. Place them in a container filled with mash. Mix thoroughly. It is not necessary to close the lid tightly; it is better to wear a medical glove with a hole in one of the fingers with a needle. This stage is similar to the procedure for preparing liqueurs.
6. Store the mash in a dark room at a temperature not exceeding 20 degrees.
7. The mash will be ready in 10-14 days. If the glove is deflated and sediment is deposited at the bottom, it’s time to throw it away.
8. Sometimes an oily layer appears on the surface. Be sure to remove it, it will only ruin the process.
9. Pour the finished mash directly into the moonshine still, do it carefully, trying not to mix the sediment and liquid. Strain through a layer of cotton gauze.
10. Start the distillation. Remove the first half liter (the so-called “heads”) for household needs.
11. Use a spirit meter to measure the strength of the drink. As soon as it reaches 30 degrees, complete the process.

If moonshine infused with chocolate turns out to be very strong, dilute it with water. Have a great time!

Chocolate moonshine

The chocolate strong entertainment drink gained great popularity in the Soviet Union, when rural shops had a lot of wasted, spoiled and cheap candies. The people adapted and began to benefit from the current situation. It is undesirable to add marmalade, since its production uses a natural thickener, pectin, 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 business.

Take:

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

Step by step recipe:

1. Warm up the water. Place crushed candies in it.
2. Wait until completely dissolved, remove from heat.
3. Propagate yeast according to instructions. Add them to the main mass.
4. Pour the mash into a large container, but do not fill the container, as there should be room for the foam formed during the fermentation process.
5. Seal the container and place in a warm room.
6. Start moving in a week.
7. The output can be up to 5 liters of pure moonshine. Be sure to filter the drink.
8. Take cotton wool and gauze, make a thick layer of them, add 2 tablespoons of activated carbon. Skip the liquid.

Decide to experiment and make a real mix: combine chocolate, caramel, and halva in a mash. Refined taste is guaranteed.

Second stage

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

Step by step recipe:

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

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

1. Clear the first run. To cleanse, use potassium permanganate, activated carbon or baking soda with salt. For example, when using the latter components, it is enough to put one tablespoon of salt and soda into the moonshine and leave for two hours. All that remains is to filter. Use a water filter or medical gauze folded in multiple layers.
2. The final stage is the distillation of filtered products. Don’t forget to divide the drink into three parts: the head (the first 10%, only for household needs), the body (the main part), and the tail (the remaining 10%, the strength of which is less than 40 degrees). The head has an unpleasant odor, the tail can be added to a new mash (circled).
3. Double-distilled chocolate moonshine is reminiscent of elite brandy varieties in taste.

Got some candy left over and don't feel like throwing it away? Do not despair. Now you know excellent recipes for moonshine made from chocolate. By infusing mash with chocolate candies, you can get not only a strong, pure, but also an incredibly aromatic and intoxicating drink. Before drinking, it is advisable to keep fresh moonshine for several days.

In contact with

Real strong alcoholic drink - cognac came from France, is produced 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 liqueurs, and the French also came up with the idea of ​​combining cognac with chocolate in different forms. Moreover, this is not a chocolate-flavored cognac drink, which can be quickly prepared by adding the appropriate aromatic additive, but a real tincture with an amazing taste and beneficial properties. It’s worth learning more about how to prepare such an alcoholic drink and a delicacy at the same time, and even save money.

Cognac with the taste of bitter or milk chocolate is, at first glance, an unusual combination. However, there are connoisseurs of this drink 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 a festive table has nothing in common with an aged drink, which is perceived completely differently. Homemade chocolate cognac will add zest to a romantic dinner and will appeal to women and gourmets. Prepared from pre-prepared products without adding any flavorings.

How to make chocolate cognac at home

It would be logical to prepare such a drink using real expensive cognac. However, it is more pleasant to drink such an alcoholic drink in its pure form. It is also not recommended to use a cheap product due to the possible low quality. Making your own cognac at home with an exquisite chocolate taste is no less a pleasure than tasting it. A tasty 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 l.
• Black/dark chocolate 100 g (1 bar).
• Sugar - 3 cups.
• Vanillin on the tip of a teaspoon.
• Purified water (filtered) - 1.5 cups.
• Oak bark (pharmaceutical) - 200 g.

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

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

The syrup is poured into the chocolate mass and mixed.

Not all lovers of homemade alcoholic beverages have an oak barrel in their arsenal. If there is none, pour oak bark into the prepared glass container. Oak pegs, cut yourself or purchased at a building materials store, will give less sediment in the prepared drink. Wash the pegs thoroughly and 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. Leave for two weeks in a cool place. Can be aged for about two years. Every two to three days the container is shaken. Expected strength 25-30 degrees. Strain before use.

Cooking methods may depend on taste preferences. For those who like moderately sweet drinks, sugar syrup may not be added. Those with a sweet tooth can add dried fruits and cinnamon to the composition.

This drink will adequately complete the feast as a digestif. It will invigorate you after a long day of work, warm you up in frosty weather, and 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 adding milk chocolate. An additional ingredient in this composition is milk (the percentage of fat content is low).

To prepare, you need to replace the water in the already known recipe with 1.5 cups of milk. Leave in a cool place (refrigerator) for 5-7 days. It has more delicate and soft properties and will appeal to women. Served chilled. The aging period is minimal; it is usually consumed after infusion due to the milk content in the drink.

The 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.

Making your own delicate and delicious chocolate liqueur is not difficult. For the base, we suggest using light rum and sugar cane alcohol. Of course, if they are not available, they can be replaced with cognac, vodka, food alcohol or purified moonshine.

The strength of the alcoholic element should not exceed 40% -45%. For the remaining ingredients, spare no expense and buy everything of the highest quality: chocolate with a high cocoa content (60% or more), fresh low-fat milk, cocoa powder, hazelnuts.

Chocolate liqueur with milk

Preparation time: 3 weeks.

Grated chocolate does not dissolve well during infusion in an alcohol-containing base. To obtain a uniform consistency, we recommend 2 options for solving the problem:

Heat the chocolate infusion in a water bath after a week of soaking, placing the container in a pan of water at 50°C-60°C for 20-30 minutes, stirring the contents thoroughly;

Melt the grated chocolate in a water bath from the very beginning, mix it with a pinch of vanillin and the required amount of base, beat the resulting mixture with a blender.

Important! Milk chocolate liqueur cannot be stored for more than 2-3 months.

Ingredients

Dark chocolate – 100 g

Alcohol base (rum, vodka, cognac, moonshine) – 750 ml

Vanillin pinch

Sugar – 500 g

Milk – 200 ml

Water – 200 ml

Cooking method

Grate the chocolate bar on a fine grater or grind it in a blender.

Pour the crumbs into a jar and add a little vanilla.

Pour in the alcohol base and mix well.

Close the container with a lid and place it in a dark, warm place.

Shake the jar several times a day for 7 days.

After the set period has expired, remove the container with the tincture.

Pour milk and water into a saucepan. Then pour sugar into the liquid and mix thoroughly.

Boil the syrup over low heat, stirring it constantly.

Cool the syrup to room temperature.

Pour the syrup into a jar of chocolate liqueur and shake the contents.

Hide the filled container in a dark place for 2 weeks and shake it daily.

When the required time has elapsed, pour the liquor into bottles.

Before serving the drink, just shake the bottle to remove any sediment. In this case, filtering through a strainer or thick gauze is not necessary, because chocolate is a delicious thing that will not spoil either the appearance or the mood.

Quick milk chocolate liqueur

Cooking time - from 3 to 48 hours.

This drink is also called “Choco”. It will help out if welcome guests are coming to your place soon, but there is no time to infuse the liqueur. It is clear that it is better to let it sit for at least a few days after preparation, but it will quickly go away even without aging.

Ingredients

Milk – 500 ml

Hot chocolate packet – 2 servings

Cocoa powder – 100 g

White rum – 100 ml

Food grade undiluted alcohol – 100 ml

Cooking method

Pour cocoa and chocolate into a saucepan.

Pour milk into the powder.

Stirring constantly, bring the mixture to a boil.

Cool the liquid to room temperature.

Add rum and alcohol, stir.

Pour into a beautiful original container. If necessary, store the drink for 2-3 months in the refrigerator.

Chocolate liqueur with hazelnuts

Preparation time: 6-10 weeks.

For this recipe you will need vegetable glycerin. It is not harmful, natural, and will add softness to the liqueur. It can be bought in special shops for winemakers or in online cosmetology stores. This component improves the consistency of the drink and prevents the cocoa powder from settling.

Ingredients

White rum, vodka or cognac – 700 ml

Sugar – 300 g

Water – 150 ml

Cocoa powder – 3 tbsp. l.

Food grade glycerin – 1 tsp.

Vanilla – 1 pod

Unroasted hazelnuts – 230 g

Almond extract (optional) - a couple of drops

Cooking method

Bake the hazelnuts on a baking sheet in the oven at 160°C-180°C for 12 minutes.

Let the nuts cool and wipe them with a clean towel, removing the skin.

Roughly chop the hazelnuts.

Place the nuts and vanilla in a jar, fill with alcohol-containing base and close with a lid.

Leave in the dark and cool for 1-4 weeks.

After the allotted time has passed, filter the liquid.

Using a hop nut press, squeeze out the extract.

Mix the resulting mixture with the tincture.

Add cocoa to the liquid and mix thoroughly.

Place the container in a dark, cool place for another 1-2 weeks.

When the required time has elapsed, filter the liquid through a coffee filter or thick gauze folded in several layers.

After cooling, add it to the vanilla-nut infusion.

Pour into a container containing vegetable glycerin and (optional) almond extract.

Close the lid, shake and keep the liqueur for another 4 weeks.

Homemade chocolate liqueur without milk

Preparation time - 1 week.

This drink can be stored for several years.

Ingredients

Sugar – 3 cups

Dark dark chocolate – 300 g

Vodka, brandy or moonshine – 1 l

Water – 300 ml

Cooking method

Grind the chocolate on a fine grater. Pour the resulting mixture into a jar and fill it with vodka or another alcohol base.

Cover the container with a lid and hide in a warm, dark place for 1 week.

Shake the contents daily.

After the required period, cook a simple one.

Cool the liquid to room temperature.

Pour the syrup into the jar with chocolate tincture and mix everything thoroughly.

In order for the chocolate to dissolve better, place the container in a water bath (approximately 60°C) for 10-15 minutes and stir the mixture thoroughly.

Then bottle the liqueur and store it in the refrigerator.

Mozart liqueur recipe

Preparation time – 2 weeks.

Ingredients

Chocolate extract – 2 tsp.

Vanilla extract – 1 tsp.

Vodka, rum or cognac – 350 ml

Sugar syrup – 120 ml

Cooking method

Pour sugar into the water and bring to a boil, stirring the liquid.

Cool the syrup to room temperature.

Pour vodka into a half-liter bottle.

Add extracts and plain.

Mix the contents and place the container in a dark place for 2 weeks.

Filter the liquid.

Store the resulting liqueur in a cool and dark place.

Classic chocolate liqueur

Ingredients

Sugar – 300 g

Water – 180 ml

Vodka – 750 ml

Cocoa powder – 125 g

Vanillin pod – 1 pc.

Cooking method

Cooking method

Pour crushed (grated) chocolate into alcohol and keep in the refrigerator for 1 week.

Then boil, cool, mix with chocolate alcohol and strain through a cloth.

Pour the finished liqueur into bottles and seal. Store in a cool, dark place.

Among the variety of alcoholic drinks, there are those that seem to be specially created so that two lovers can celebrate a meeting, the twentieth anniversary of family life or a golden wedding. Probably the leader in the “romantic” list is “Chocolate Mountain” cognac.

Have you tried it yet? So now is the time. Experienced by many Romeos and Juliets of all ages: chocolate cognac greatly strengthens relationships.

Easy recipes at home

Before you start producing the original drink called “Chocolate Mountain” cognac, go to ... a hardware store. Surprised? In fact, there is nothing strange here: at this outlet you need to purchase oak pegs.

They will come in handy when the future home goes into the final stage of preparation - infusion. The bars will play a role in aging real strong alcohol in France.

We'll also prepare:

• or alcohol (one and a half liters);
• dark chocolate bar;
• 3 cups granulated sugar;
• vanillin (natural flavoring) on ​​the tip of the knife;
• water (1.5 l).

First stage: melt the chocolate in a water bath. To make delicious chocolate with cognac, do not bring the thick, aromatic mixture to a boil: melt it over low heat.

Having melted the confectionery product, pour vanillin into it and pour in the alcohol-containing liquid chosen for this recipe.

We heat it up, pour everything into a jar where oak pegs have been previously poured. We age the future chocolate cognac at home 2 weeks in the dark. Don't forget to shake periodically.

Next, cook the syrup from water and sugar. Add to our mixture, mix until a homogeneous mass is formed and leave in a cool place for 6 days. The chocolate cognac is almost ready. As you can see, there are no preservatives, no flavors - everything is only healthy and pleasant!

If you wish, you can taste the work in a week. But it’s better to wait: the aged cognac drink becomes even tastier.

Second recipe involves the use of an additional ingredient - milk.

This cognac can be made from moonshine or with a strength of 40º. For 200 g of dark chocolate you will need 4.5 liters of alcohol. In addition, the recipe provides:

• milk (2 glasses);
• sugar (6 glasses);
• a bag of vanilla sugar;
• one and a half glasses of water.

After grating the bitter delicacy, warm it in a water bath and let it melt. Fill the mixture with vodka and add vanillin.

Mix. Pour into a glass jar, which we remove in the refrigerator for 5 days.

When is chocolate cognac irreplaceable?

Undoubtedly, at a romantic evening the drink will play the role of “king of the table”. Serve it to the table at wide tulip glasses. Your meeting will be royally luxurious and beautiful.

It’s not for nothing that we mentioned kings here: Louis XIV, who was once served the drink in a chocolate glass, can be considered the inventor of such cognac.

His Majesty liked it! Over the centuries, the digestif has not lost its popularity.

His you can drink without any snacks– he himself is both alcohol and delicacy.

Try nectar on other occasions that are far from romantic, for example, when you have a cold, are tired, or simply don’t feel well. Cognac:

• will warm;
• will have an anti-inflammatory effect;
• tones;
• will reduce pressure.

In the latter case, be careful: you will achieve your goal - lowering blood pressure- only if you drink no more than 30 g. In this dose, strong alcohol helps dilate blood vessels and relieve spasms. Exceed the dose and you will provoke a sharp rise in blood pressure.

After a hard week of work, add a spoonful of sweet drink in black tea. Your mood will immediately improve!

We've shared a couple of romantic drink recipes we know. If you prepare it differently, tell us what ingredients you mix and in what proportions. We will try the “royal nectar” according to your recommendations.


And a final note from us: do not snack on homemade chocolate cognac. Drink in small sips, prolonging the pleasure and experiencing a unique aftertaste. May everything be covered in chocolate!

In the Russian culture of drinking alcohol, certain traditional combinations have developed that sometimes surprise the whole world. A lot of controversy surrounds cognac, a drink that has become fashionable in our country relatively recently. Our compatriots often reproach such classic combinations for us as cognac - lemon, cognac - chocolate. Although, if we delve deeper into history, it was not at all our idea to snack on 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 traditional cognac from a chocolate bowl given to him, the sun king appreciated the new taste qualities of the familiar drink. Therefore, if real experts make a remark to you when using them together, feel free to cite this historical fact as an example.

True, following the behests 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 counterfeits is to prepare your favorite drink yourself.

Chocolate cognac with alcohol

By spending more time making a 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, accordingly, too. We will try to compensate for the oak notes that appear only with proper aging by adding oak pegs, or in extreme cases, just bark. Sawdust should not be used due to the large amount of tannins it contains. So, in order to make chocolate-flavored cognac, 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.

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

Incorrigible sweet tooths and gourmets can also add prunes to the drink for greater effect. This must be done at the infusion stage.

3 in 1: cognac, chocolate, coffee

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