Chocolate Liqueur

The finer the pieces, the faster the chocolate will dissolve in the warm milk.

Too high heat can scorch the milk and later give an unpleasant taste.

Stir with a whisk so even small chocolate pieces dissolve more quickly.

It should be only hand-warm so the egg yolks don't curdle when mixed in.

The creamier the mixture, the smoother the liqueur's texture will be.

It's best to add it in portions so everything combines without lumps.

Quickly stir in the alcohol and do not add it to a still-warm mixture so the aroma and texture remain stable.

Shake briefly before serving and use sterilized bottles for longer shelf life.