2 Ways to Make a White Chocolate Creme de Cacao
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- čas přidán 17. 03. 2023
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Here are 2 versions on how to make White Creme de Cacao. The first version will be an instant or blender version which you can enjoy right away. The second will need to infuse for at least 2 weeks. White Creme de Cacao is needed for cocktails like the Grasshopper, 20th Century Cocktail, and the Pago Pago Cocktail to name a few. Full recipes for White Creme de Cacao are at the bottom of the description.
I've estimated the costs for this to be around $9 each. $4 for White Cacao Butter and $5 for Vodka. Not as cheap as the budget store brands, but it definitely tastes better.
Recipes at the bottom of this description
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📝 Recipe(s) 📝
White Creme de Cacao Recipe
375 ml of Vodka
4 oz white cocoa butter (amzn.to/3TFcz4t)
1/2 cup water
1/2 cup sugar
And 1 tsp vanilla extract to each
#MakeAndDrink #cocktails #cocktailsathome - Jak na to + styl
I feel like someone should tell you that you are doing an absolutely AWESOME job with the videos. You are quickly becoming one of my FAVORITE channels here on YT. Thank you!! Will definitely make this and report back. Thank also for sharing the link to the butter.
Thank you do much Eduardo, that's awesome to hear and I really appreciate the feedback!
Great production and great job Derek!
Nice job
I don't use it often, and in my area, I only have access to the cheap stuff. It works in a pinch but when this bottle runs out I'll be trying yours! Cheers!
I hear you. Pretty sure I now have a lifetime supply.
Finally something useful to do with all my vodka. Thanks mate!
I will try the instant version but heating a bit the mixture before blending as I think heat could improve fat extraction.
Strangely enough, mine took longer because I first infused vanilla bean in vodka, then split it to make brown creme de cocoa and white creme de cacoa.
The portion for white, I used white chocolate hot cocoa mix (Milky Bar), but because this also contained sugar, I had to add less additional sugar to make it a 'creme' liqueur.
I'm glad to see yours separated too, as I was starting to think I'd messed up somewhere.
It was an interesting learning process. I've used it a few times since and can't say I love it. But then again, it's not used in many drinks.
However, the idea of "rapid" infusing using a blender is now something I do want to test out in the future. There are a lot of recipes that require steeping for weeks or a shortcut is using a whipped cream charger, but I'm thinking a blender should work well.
Really well done! I wonder if using something like a gomme syrup would give a richer mouth feel.
I think you're on to something. I've been using this more and more and it's not something I'm 100% loving. More sugar and/or a gomme would help.
alternative method: melt the butter, set it aside and agitate it as much as u can for 48 hours, freeze it, then filter thru a coffee filter after removing any chunks of butter. cheers!
Interesting to see the differences between the methods.
I was surprised, but then again the reason I even tried blending was it logically made sense it would work better. Definitely will try that again in the future. Maybe an instant all spice dram.
Looking forward to giving this a try! Just a note… you might want to add ‘sugar’ to the recipe that was posted. Thanks!
Yes! Thanks for letting me know. Definitely need that sugar.
I think you should melt your cacao butter, then mix it. Shake it let sit for a few hours / days. Then freeze and strain.
It would be a good comparison but I'll leave that to someone else because I have 2 bottles of White Creme de Cacao which is enough for a lifetime. However, if I ever make some regular Creme de Cacao I will for sure try that method.
I will try it for you for my bottle 😁
V60 ftw! Since you have one, I’m figuring you’re no stranger to extraction. I think the steeped recipe could have used a more even extraction of the white cocoa butter through grinding on something like a mortar and pestle at least. There were some serious boulders in there. This is a case of the more even grind yielding the better result. Anyway, subscribed.
You’re 100% correct. I was mainly following other recipes I’d seen and they seemed strange to me to have such large chunks of the white chocolate. Just wasteful.
But I’m assuming a blender would work better than other ways of grinding. I’m interested to test out the method more in the future.
Not to throw a curve ball here, but I would think fat washing would be the way to go. Cocoa butter is literally the fat from the cacao beans after all. In fact, given the very low melting point of cocoa butter, I imagine that quite a lot melted in the blender, so maybe that's why the quick version wins...
I’d agree with that. Not sure how much the heat from blender plays a roll and would be interested to see if a heated fat washed version = or better than blender version. I’m all set for white crème de cacao for life, so it would need to be something else.
The premise for me using a blender was not ground breaking, but something simple I hadn’t seen done. It was mainly a response to so many “rapid”‘infusions using a whip cream canister and I could not imagine how that would be better than a blender. In my mind, it’s all about reducing surface area and the violent atmosphere of the blender providing more “infusion.” But this is definitely one of the very first questions I would ask Uncle Dave Arnold if I get the chance.
How would you store these and what would you guess the shelf life is?
I honestly do not know. It has a pretty high sugar and alcohol content and I am keeping it on the shelf, but it's not an ingredient I typically use. Ingredients like this are best in the or checking on periodically and looking for mold.
Maybe blend and then infuse
Buy a sous vide and cut the time from two weeks to four hours
I have one, but a vast majority of people do not have an immersion circulator where a vast majority have a blender.
@@makeanddrink I meant it for anyone that would benefit from the information 😇🍸