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Dave Arnold
Director of Technology
Dave Arnold
The French Culinary Institute
462 Broadway
New York, NY 10013
1-888-FCI-CHEF

Infusions with the iSi Gourmet Whip Plus Cacao Nib-Infused Vodka
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City
Adapted by StarChefs.com
November 2010

 

INGREDIENTS
75 grams high quality cacao nibs
500 milliliters Absolut vodka, warm
2 iSi N2O Cream Chargers

METHOD

Put the cacao nibs and vodka into a ½-liter iSi canister and secure the top. Charge with 2 iSi Cream Chargers. Swirl the canister and ingredients for 30 seconds. Let the canister rest for 1 ½ minutes. Vent the canister into a container so that it catches the product. Empty contents of the canister into container and let the infusion settle.

 
 
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