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Today we make the Dark Star from the Tropical Standard Book https://amzn.to/4ltijuJ
It's a citrusy and chocolate delight with tons of flavor, but surprisingly not too sweet. This one is definitely worth the effort. Dare we call this a "Chocolate Daiquiri?"

recipes at the bottom of the description

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📖 Episode Chapters 📖
00:00 Introduction to the Dark Star
01:08 Making your own Chocolate Rum
02:11 Making the Dark Star
03:56 Drinking the Dark star

📝 Recipe 📝
5 drops of saline solution
3 dashes chocolate bitters
1 tbsp sugar mix (half turbinado and half cane sugar)
¾ oz lime juice (22.5 ml)
½ oz tempus fugit creme de cacao (15 ml)
1 ½ oz cacao infused rum (45 ml)
¼ tsp xanthan gum
170 grams of ice

Dave's Chocolate Bitters
3 grams of mace
1.5 grams of dried gentian
1.5 grams of quassia bark
100 grams of Valrhona cacao nibs
350 ml of an 80 proof neutral spirit.
After everything is combined, charge with 2 nitrous oxide cartridges and let that infuse for 1 hour. Vent to release the pressure and let it sit for 5 minutes before fine straining. Makes 10 oz, lasts indefinitely.

Cacao Infused Rum
75 grams of Valrhona acacao nibs
500 ml of Mount Gay Black Barrel Rum.
Charge with 2 nitrous oxide cartridges and shake for 30 seconds. Let sit for 2 minutes. Vent to release the pressure and let this sit for 5 min and then fine strain.