From a few days ago I was looking that something was wrong with that rum…the other rhums arrangés are ok…but it was very cloudy and dark,and the sugar, bananas and chocolate makes a kind of dough in the lower part of the bottle.
Finally yesterday, when I shake it, all the rum was mixed with that dough and makes a kind of brown mud inside the bottle. I’ve tried to save it filtering in another bottle and infusing it another time for two months with new bananas and some new rum…but for my surprise, the dough didn’t moves from the bottle and it had absorved almost all the rum…I only could save about 150 ml of rum.
I’m thinking about what could be the problem with this…and it’s obvious: the chocolate.
I’ll never use it again in a rhum arrangé!!!!
The next time I’ll make it as Cédric Brement tells me: with cocoa beans!!!
He tells me that’s better than use directly chocolate…and when a professional tells you what is better, you have to trust him!!!
Maybe another problem could be a banana excess in the bottle that helps the chocolate to make the mass.
What do you think about? Do you think that might be another causes for this?
You could find the original and wrong recipe here.
Do you want another rum?
This post is also available in: Spanish