Aged Rum infused with cocoa

You will need


Aged ‘Agricole’ rum
Around 30 raw cocoa beans


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


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


Remove the hull from the cocoa bean.


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


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


Then add the rum.


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


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