Not sure where to put this, but here goes. I have read about an eau de vie de cacao which results in the essence of chocolate for drinking or cooking. It used to be available from an Italian producer who has since dropped it from his line. So...we are currently soaking prime cocoa nibs in vodka. I would think that the process could well take a few years.
Do you think we'r on the right track or do you have a better plan?