Aged Rum infused with cocoa

You will need

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Aged ‘Agricole’ rum
Around 30 raw cocoa beans

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Roast your cocoa Bean in a pan for 25 minutes, until you can smell cocoa aroma.

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Once roasted, place the bean in a cool receptacle to stop the roasting.

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Remove the hull from the cocoa bean.

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Once all peeled, put the beans in a receptacle to be coarsely broken.

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Once done, place the coarsely ground or broken cocoa in a glass bottle.

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Then add the rum.

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Let the rum rest under the sun for two weeks or in a dry cupboard at room temperature.

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