Jacobi Infused White Chocolate
Yield
- Yield
- 800 ml
Prep ingredients
- 100 g White Chocolate
- 700 ml Jacobi Brandy
Instructions
Place all ingredients in a vacuum bag and infuse sous vide at 65°C for 1 hour. Then place the bag in the freezer overnight so the white chocolate can harden. Then filter, bottle and label.
