Chocolate Liqueur via Sous-Vide or Not

Happy Valentine's Day!  At the back of Lisa Q. Fetterman's Sous-Vide at Home book, I noticed she was making her own bitters and liqueurs and it occurred to me that my cacao nibs would make a lovely home-crafted Creme de Cacao. Some research pulled up a number of articles on the subject:  You don't need a sous-vide appliance.  I've added a recipe for that at the bottom.  Then there's Making cacao nib infused liquor, and a great lesson on video for using sous vide to infuse cocktails.

Sous Vide at Home, a Salad and Ahi alla Pesto

Sous Vide  - the device and a book -  my Christmas present to myself.  Cheers!! Fun with a new appliance.  At least it takes up very little room when not in use.  I did try McGivering this technique, without too much success a number of years ago.  There are now amazing  and inexpensive tools for doing sous vide at home, like the restaurants do it.  The handy tool clamps onto a large pot of water, circulating and heating it to an exact temperature, programmed to cook for the set time. You probably know all this, but it was only recently brought to my attention.  Sous-Vide at Home, by Lisa Q. Fetterman, is the bomb!.

So far I've done the poached eggs, beets marinated in various good things and ahi in pesto.  Looking forward to making duck confit without loads of duck fat, tempering chocolate and infusing liqueurs.