Cello

Lemon of course is the most popular and I have had orange as well as delicious wild strawberry imported from Italy. However my favorite is chocolate cello, it is like drinking liquid pudding. Unlike the fruit versions which take some time to develop their flavor, chocolate is ready in twenty four hours. It is a silky indulgence perfect for the holiday season. One thing that is a must, you need to buy good chocolate! No chocolate chips, they are too waxy, even the high end ones. I also prefer grain alcohol over vodka for a superior flavor. So your first step is to drink two bottles of wine! Save the corks, rinse the bottles well with hot water and air dry! Now you are a bit tipsy, right? So let’s get started!

1 quart of half and half

12 ounces of good bitter sweet chocolate

1 1/2  cups of granulated sugar

1 tablespoon good vanilla

1 to 1 1/2 cups of grain alcohol (start with a cup and add more to your taste)

Heat the half and half in a medium saucepan over low heat to a gentle simmer. (When you see small bubbles around the edge of the pot) Add sugar and sir until sugar is melted, remove from heat. In a large glass bowl melt chocolate slowly in the microwave. Slowly whisk warm half and half into melted chocolate. Cool completely! Next pour chocolate mixture through a fine sieve or cheesecloth to remove any solids and make it silky smooth. Whisk in vanilla then alcohol; starting with one cup until you reach your desired taste preferences. Now fill those empty wine bottles with the cello, cork and refrigerate for 24 hours. DO NOT FREEZE!  Before serving give the bottle a gentle shake. MERRY CHRISTMAS!  HAPPY HANUKKAH!  HAPPY KWANZA!  ENJOY!!!

   *No worries there will be extra for you to taste, just chill slightly first. 

  
By the way there is the fennel I used to make the soup 😉

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