Disolving chocolate in vodka?

Question

I wanted to make a chocolatey drink, but creme de cacao is way too sweet. So I decided to try making chocolate vodka. I added about 3/4 cup of 63% chips (Guittard extra dark) into a small magic bullet blender cup. I then covered it in vodka, plus an extra ~1/2". I blended it a bit, opened it up, and decided it smelled too sweet, so I added 1-2 tbsp cocoa powder. I then blended it until almost all the chips were pulverized. I poured it into a jar and left it overnight.
That was last night. This morning, I shook up the jar, to help it infuse more. I thought it looked strange, so I opened it up. As far as I can tell, everything but the largest chunks of chocolate has dissolved. It looks and pours like chocolate syrup. What happened? I guess the fat and sugar dissolved into the water & ethanol, and the solids are suspended?

SirHawrk · Answer

So the sugar is most likely dissolved in equal parts in the water and ethanol, while that fat is dissolved completely in the alcohol.
The most likely reason why your drink solidified would be in my opinion that it was a bit warmer while blending because of the friction so the fats partially melted, which also helped the dissolving into the alcohol process and while cooling down the chocolate fats solidified and now it has this syrupy consistency. Carefully warming it again would most likely make it liquidy again. Tho alcohol does work as an emulsifier for water and fat so this might have also happened, so it might not become completely liquid again
For the solids: In a portion of 15g there are 5g of fat and 6g of sugars in it. With an additional 2g of other carbs. Meaning there is about 2/15 g or about 15% of additional weight in there. Coincidentally the water content of chocolate is somewhere between 10 and 20% so that extra weight is going to be mostly water.

Disolving chocolate in vodka?

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