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
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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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