Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly. Stir in chocolate extract, vanilla and vodka. Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.. How to Make Homemade Chocolate Liqueur. Dissolve the sugar in boiling water and set aside to cool. Add the cacao nibs to a coffee or spice grinder, and turn them into a coarse powder. This should look coarser than cocoa powder in a can. Add all ingredients to a large mason jar, cap tightly, and add the date to the lid.

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Shake well with ice and strain into a cocktail glass. Garnish by grating a bit of a dark chocolate candy bar on top. Cacao Old Fashioned: Combine bourbon, crème de cacao, and bitters in a shaker or large glass with ice. Stir briskly for 10 seconds. Strain into a glass and garnish with the orange and cherry.. Check on the rum and cacao infusion every other day and give it a quick shake. After 14 days, strain with the help of a coffee filter or cheesecloth. Add Demerara sugar and salt and stir until both are dissolved. Bottle the liqueur and let it rest for another two days in the fridge.