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DIY Chocolate Arancello


Yield: 5L


  • 1 bottle vodka (1.75L)
  • Peels from 10 oranges
  • 2 cups Raw Organic cacao nibs (or blood oranges)
  • 10 cups simple syrup (10 cups of sugar to 10 cups of water)


  1. Combine the cacao nibs and orange peels and vodka in a sealable glass jar. Stir and then let steep in a cool dark place for about 8-10 days.
  2. After the initial steeping period, bring the sugar and water to a boil and continue to heat until the sugar has dissolved. Let this syrup cool completely, then add it to the jar and let it steep for an additional day.
  3. Strain out the nibs and orange peels through a sieve and then filter through a coffee filter into the bottles or jars you’ll use for storage.
  4. Refrigeration isn’t necessary and the liqueur should keep for about 2 months.