Originally Posted by crazyboy
I know the oils in chocolate make it a poor candidate for fermentation but does anyone have any idea of how to go about making an alcoholic beverage where the only or primary adjunct is chocolate?
You could make some hot chocolate, and then add some vodka.
Honestly, the additives in the chocolate you mentioned just don't sound good in a fermentation. Stout and other beers have coccoa powder added for the chocolate flavor, although I've heard a few people say they're going to try adding shaved bittersweet chocolate. I've never heard of any positive results, though. Of course, I hate chocolate in any form, so I might be biased!
Pure chocolate comes from cocca beans. The "chocolate" you mentioned is a candy, made from pure chocolate but of course with other additives. I doubt the Aztecs had anything similiar to what you are calling chocolate.
Of course, pure cocca is very bitter.