Potential deliciousness
Potential deliciousness is quite high in these. Soon, as in two weeks, the will be chocolate liqeuer, made from cacao nibs (the "raw" form of chocolate), rum, and sucanat sugar. In the background is a bottle of home-made vanilla vodka, which should also be good in a bit. :o) After I filter the cleared liquid out, I will be left with "Drunken Nibs" which will be delicious over ice cream or fruits, and some cloudy "faints" which I'm sure will end up in someone's hot chocolate.
From dagobachocolate.com:
Fill a pyrex measuring cup to the 200 ml mark with Sucanat and add enough boiling water to fill it to 340 ml and stir to dissolve the sugar. Once it has cooled to merely warm, add 260 ml of dark rum (the recommend Sailor Jerry's 92° spiced rum, and, after tasting it, I'm inclined to agree). I did this in two measuring cups, winding up with 300 ml of liquid in each (most American Pyrex cups only go to 500 ml). Fill one quart jar to the 400 ml mark with crushed cacao nibs (or two pint jars to the 200 ml mark), and pour the liquid over them. Shake once, then put the jars away and forget about them for a week or two. Decant carefully and bottle the clear liquid. Pour the cloudy liquid in some hot chocolate, and save the preserved nibs for deserts.