Opulence
chocolate orange creamsicle
orange cream greek yogurt
dry curacao
cacao nib
tangerine
vodka
w/ chocolate orange slice
45ml orange cream greek yogurt vodka
7.5ml Pierre Ferrand dry curacao
7.5ml cacao nib
0.225ml tangerine extract
90ml water
7.5g sugar
0.75g citric acid
0.15g salt
Orange Cream Greek Yogurt Vodka
Mix 300g of orange cream Greek yogurt with 1L of vodka. This process works best if kept cold. Then distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Cacao Nib Tincture
Sous vide 100g of cacao nib with 1L of vodka for 90 minutes at 165 degrees Fahrenheit.
Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Chocolate Orange Slice
Crack open a delicious Terry's chocolate orange and use a slice of goodness.
