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
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.