Yes, one month later I have to tell you that my rhum arrangé banana, chocolate and vanilla is a real shit…it has failed!!!!
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.
This post is also available in: Spanish
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Obviously the chocolate….
yes…on the next try I’ll do it better 😉
The other two arrangés are in a very good process…in November arrangés tasting!!! 😉
Bravo for being brave enough to post your failures as well as your success stories. As cocktail experimenters, we inevitably have things that don’t pan out. Sharing what doesn’t work is equally valuable.
Thanks Matt for your support…this blog is a continuous process of knowledge for me…if I don’t admit the failures I can learn how to do it correctly.
And I can’t allow wrong recipes published on my blog…I needed to explain it!!!!
For chocolate rum, i keep it in fridge to avoid problems ; and i don’t wait too much, in 24/48 hours it’s already ok… cause it can “solidify” quickly (just put the bottle in the sun, or in boiling water 2 min)
With this rum, i mix it with other rhum arrangé : rhum coco, rhum orange, rhum banane to create what you wanted at the begining
With cocoa beans, it’s not the same type of rhum arrangé, it will be translucid… Chocolate rum is more sweet and “pasty”
(sry for the frenglish ;))
Hi Alex!!!Thank you for your answer!!!
Your Frenglish is very good 😉 my Spanglish is similar!!! lol
Yes…some time ago I make an infused rum with chocolate and vanilla…and infuse for only one week and with a less quantity of chocolate. I think chocolate could infuse rums in the time that you said of about 24/48 hours.
The rhum arrangé with cocoa beans could look better with this translucid color…than the “pasty” color of the chocolate rum that looks more like mud or a Mozart Chocolate Liqueur ( but more dense)…I think that I prefer the translucid arrangés…next time I’ll try with it!!!!
The problem is that I have to search more for cocoa beans in Barcelona, right now I only could found cocoa nibs o cocoa chips. When I found it I’ll try it!!!
Yes chocolate rum with real chocolate is really different than any other rhum arrangé (except maybe some with toffee or caramel)…
For cocoa beans you can find it on internet shop, alogn with some spice ; maybe it’s worth an online purchase… “Bio” shops can also have that (along with goji berry & co)
Could you suggest me some online shops of that kind of products?