Saw a Korean YouTuber on X talking about this and now I can't stop thinking about it. He says an Eastern European sailor taught him the recipe years ago, and it's basically a three-ingredient dessert spread that makes itself: - 1 part cocoa powder - 2 parts powdered sugar - 1 part vodka Stir it together in a jar, seal it, put it in the fridge, and forget about it for six months. No cooking, no gelatin, no pectin. When he opened it, it had become a thick, glossy chocolate spread — he compared it to the inside of a whisky bonbon. His move is a spoonful over vanilla ice cream. The catch: nothing in the process cooks off the alcohol, so it's a jam that's still 40 proof. Food science question for this sub — what's actually going on in that jar for six months? My guess is the sugar fully dissolving into the ethanol and the cocoa slowly hydrating, but six months seems like a long time for just that. Is there any real transformation, or would a week in the fridge get you most of the way there? Also curious whether anyone recognizes this. Does it have a name? https://youtube.com/shorts/aYlO2v1TJZE submitted by /u/Key_Ad_5017 [link] [comments]
AI summary coming soon. Read the full article at the source below.
