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17,606 Views • Dec 13, 2023 • Click to toggle off description
I had no idea Terry's Chocolate Orange were actually a Christmas thing. I thought it was just our family. Apparently, there are plenty of you out there that share the tradition! So lets distill one!
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Views : 17,606
Genre: Howto & Style
Date of upload: Dec 13, 2023 ^^
Rating : 4.966 (10/1,182 LTDR)
RYD date created : 2024-05-04T10:24:54.629664Z
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YouTube Comments - 128 Comments
Top Comments of this video!! :3
I must be drunk because I thought it said you distilled a terrier 😂
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Yea buddy. This one is close to my heart. Gotta try it. “Hypothetically”
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Smacking the orange was just as fun as opening the presents growing up. Thanks for the video man!
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Green apple candy dissolved and fermented in apple juice. Best brandy I've ever had.
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Great work guys. You explore the things us nominal distillers contemplate.
Q- What's it like wearing Christmas clothing in the middle of your summer?
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I live in NC, USA. I have never seen this chocolate orange you have. But I do have a crazy habit of looking at everything as fermentable, or not. Thanks for sharing.
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Merry Christmas to all!!! Peace
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I've always received these for christmas too, they usually become more popular/cheaper during christmas, absolute favourite chocolate since ive been a kid, wish I could try this so much. Found them on amazon one year and they were like 2.50 each, was eating them in the dozens per month
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in our family we smack the bottom down on the counter ( while in its foil ) to break it apart! the smack was the fun part of getting the chocolate !!
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Bit late but yhea, here in the UK growing up, we almost always got a choccy orange in our stocking as a kid. Always hoping you were the one who'd get the Mint one.
Most folks I knew growing up got them, and folks I know these days often still buy chocolate oranges at christmas for their kids or themselves as a little festive treat.
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Jessie Claus bringing straight Christmas vibes. Don’t believe you are a grinch.
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Great video. Fun distillation. Now, I have never tried to distill this but I love using a chocolate malt barley (grain) for chocolate flavoring of my wine or mead. It is magnitudes more flavor rich than roasted cocoa nibs. You might try making a chocolate-flavored whisky from a chocolate stout.
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Yeah you need to do the "Wack" man. The label even says so. Just get it in the palm of your hand and wack it on the counter. All the peices break lose from the core and no muss, no fuss. Erin makes a real cute Mrs. Jesse Claus. Merry Christmas to you both.
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I have a large jar of "chocolate extract" which I made from a 50/50% blend of cocoa nibs and bakers chocolate (100% chocolate) that is macerated in 50% abv. From experience you have to macerate chocolate for longer or use heat to get a good extraction. After two weeks the smell and flavor was strongly alcohol, while after two months the chocolate had almost completely taken over the smell and flavor.
To fix the "something missing" effect found in chocolate extracts, add a little vanilla extract. I add a table spoon per pint of extract. You can't taste vanilla at all but the chocolate flavor is rounded and doesn't have a "something missing" effect. Just make sure you use real rather than artificial vanilla.
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If you melt chocolate in a double boiler, and add vodka, carefully (and use good chocolate) and at a low enough heat it doesn't boil, you end up with creamy chocolate glory. Now I need to try it with a Terry's Orange.
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Terry's Chocolate Oranges are to Christmas as Cadbury Cream Eggs are to Easter, although cream eggs will be in the shops in the UK almost as soon as Christmas is over.
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always good to see you bud
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We always had Terry's every Christmas as a kid in Canada. I've carried on the tradition with my kids here in the US.
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You got to smack it open 😉. When i was a kid, the slices were "full" and had no dent in it with the orange texture, inflation i guess... i was quite disapointed when i opened one up a few years ago and found that there is less chocolate in them now.
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