How To make Chocolate Liqueur

Chocolate Martini Cocktail | BWS

The classic Chocolate Martini is like liquid dessert. Vodka and Chocolate Liqueur served with Milk and Chocolate. Its the perfect night cap, but leveled up.

Making Liqueur Chocolates: Boozy Sweet Treats (1965) | British Pathé

Let your sweet tooth ache as you watch these handmade liqueur chocolates being expertly prepared by a team of talented ladies in the 1960s.

For Archive Licensing Enquiries Visit:
Explore Our Online Channel For FULL Documentaries, Fascinating Interviews & Classic Movies:

#BritishPathé #History #Chocolate #Sweets #Candy

License This Film: (FILM ID:313.13)

Subscribe to the British Pathé YT Channel:

Piccadilly, London.

Absolutely wonderful footage of home made liqueur chocolates being made - yum. Pathe Pictorial takes us through all the various steps involved. They are being made for a famous Piccadilly store - which is not named (could be Fortnum and Mason - SL).

Sugar syrup is made then liqueur added. Various shots of moulds being made in trays of warm starch. The liqueur mixture is dripped into the moulds then the top is covered over with the starch. The delicate shells of liqueur are taken out of the moulds when the outside has solidified slightly. (Always wondered how they did that!)

Cherries soaked in brandy are taken from a big barrel then covered with gooey pink fondant cream - mm! Melted chocolate is seen in a big vat - it pours out of the bottom. Peppermint creams are covered in chocolate. The liqueur shells seen earlier are covered with chocolate. There are women up to their wrists in it says the narrator over a shot of a woman dipping chocolates in melted chocolate - her hand is absolutely covered in chocolate - not very hygienic!

Various shots of the chocolates being wrapped by hand and arranged in boxes. C/U of a box of very cute foil covered chocolates with the name of the liqueur contained within. Narrator suggests that this is the last place where hand made chocolates are made but I'm not so sure about that. He says that mass-production is an ugly word here and talks of the old world charm of chocolates that are made one at a time.

Various shots of chocolates on display in the shop then C/U of woman popping a choc into her mouth. That's probably what you've been wanting to do since we started this story says the narrator - too right!

Cuts exist - see other record.

BRITISH PATHÉ'S STORY
Before television, people came to movie theatres to watch the news. British Pathé was at the forefront of cinematic journalism, blending information with entertainment to popular effect. Over the course of a century, it documented everything from major armed conflicts and seismic political crises to the curious hobbies and eccentric lives of ordinary people. If it happened, British Pathé filmed it.

Now considered to be the finest newsreel archive in the world, British Pathé is a treasure trove of 85,000 films unrivalled in their historical and cultural significance.

British Pathé also represents the Reuters historical collection, which includes more than 136,000 items from the news agencies Gaumont Graphic (1910-1932), Empire News Bulletin (1926-1930), British Paramount (1931-1957), and Gaumont British (1934-1959), as well as Visnews content from 1957 to the end of 1984. All footage can be viewed on the British Pathé website.

Chocolate Whiskey Truffles by Paul A. Young

Following World Whiskey Day (21st May) Paul shows you how to make delicious (and more importantly easy) Whiskey Truffles. Subscribe for more!

DIY CREME DE CACAO - Delicious, Rich Chocolate Liqueur!!

DIY Creme de Cacao is incredibly easy to make, only requiring very few ingredients and a little patience. Creme de cacao is used in various cocktails such as the Brandy Alexander, Grasshopper and Golden Cadillac to name a few.

JOIN MY FACEBOOK GROUP TO CHAT:

MULTI LEVEL JIGGER:

In the video I made a half batch. Below you can find the full recipe...

INGREDIENTS
- 750mL Vodka or Rum (high proof, 50%)
- 500g Cacao Nibs
- 3 Vanilla Beans (Split)
- Simple Syrup: 250g Brown/Demerara Sugar + 250g Water

METHOD
1. Add both the cacao nibs, vanilla beans and your liquor to a swingtop bottle
2. Rest for 2 weeks, shaking periodically
3. Add 1:1 simple syrup to your bottle
4. Rest for a further 1-2 days
5. Voila, brown creme de cacao!

NOTES
Alternatively, if you don't have the patience to wait several weeks, you can use heat to speed up the process. Gently heat the bottle in a water bath (30-60 mins) in place of the two weeks resting.

Music: Leaving Her Flowers by Birocratic (

How to make Whiskey Chocolate Truffles

Jump to recipe »

These decadent bite-sized Whiskey Chocolate Truffles are the ultimate pop-in-your-mouth treat, with intense chocolate flavor and a touch of boozy bliss.

For the full Decadent Whiskey Chocolate Truffles recipe, including ingredient amounts and instructions, please visit our recipe page on Marley's Menu:

Be sure to sign up for our mailing list on our website and subscribe to our YouTube channel for the latest and greatest recipes!

STAY CONNECTED WITH MARLEY'S MENU
• Website »
• Instagram »
• Pinterest »
• Facebook »

WORK WITH ME »

LEARN ABOUT ME »

CONTACT ME »

RAFFAELLO chocolate LIQUEUR recipe.Homemade Christmas gifts.

Homemade cream liqueur recipesRAFFAELLO chocolate LIQUEUR recipe.Homemade gift idea for Christmas,birthdays. Great last minute gift idea.DIY edible gift idea.
#recipeswithangie #liqueurswithangie
#christmascraftswithangie

Ingredients:
15 pcs raffaello,300ml milk,250ml cream,200/250ml vodka,70g sugar.




Music:End of Summer by The 126ers