Homemade Chocolate (Harrington) Recipe

From correspondent Susan Harrington:

Thanks for all the great ideas! One thing I didn't see is chocolate. My recipe is real basic. Suspend in cheescloth a few ounces of unsweetened baking chocolate (I chop it up fine but not powdery, kind of like shavings). Have it close to but not touching the vodka. Leave it as long as possible (6 months is good) mix in honey or sugar syrup to taste. Let it mellow for a while. This is shelf stable and has no fat. Sorry I have no specifics on amounts, I have never bothered to measure. The recipe was given to me by someone in the North who got it form someone else that had done a great deal of research into early practises. I have seen other recipes published using a similar method called the hangman's orange. Interesting thinks can come from this I currently working on a raspberry chocolate and a haszilnut chocolate. I have freinds that beg for this stuff. The longer you leave it, the stronger the chocolate flovor.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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