here is a great recipe for chocolate-cello

http://www.phillymag.com/restaurants...ocolate_cello/

good luck

RP, thanks for that, I don't know how I missed this post. I think I'll try it and see how it comes out. I will be going to the Amalfi Coast in April and I will ask one of the vendors down there how they make it. If it's not too hard I'll post it when I get back.
What part of Southern Joisey are you from? I used to live in New Brunswick.

Silly question, but is this a drink?

I wonder because when it cools down again, doesn't the chocolate harden again turning your drink back into a solid?

Do you just warm it up again to drink it? or is it soo good that there are none left over anyway?

Also, did you try the linked recipe? Was it all you hoped for?

I have a batch of brownies to make next but if you say this recipe is good, maybe the brownies will have to wait!

Mike, yes this is a drink. When you go to Italy , you must try it. I tried a similar recipe (an experiment actually) where I melted the chocolate and added limoncello, I just couldn't get the right consistency, but when you add the alcohol it softens it. I haven't tried this recipe yet but I will.
Why can't make the brownies and the drink at the same time?

Re the link to the recipe. What is half and half?

I have a bottle of Vodka ready to go.

Can one of you post the Limoncello recipe as well?

Thanks

Half and Half is a milk thing here in the US...it's half milk and half cream, so it's a little heavier than just milk, but not as thick as just cream.

Hello everyone. Happy Easter! I too am in search of a good 'Chocolate Cello' recipe. My husband and I went out to a 'real' Italian resturant last night and were given some chocolate cello by the owner who made it. It was honestly the best thing I have ever tasted. I have made limon cello in the past and would now like to try making the chocolate. I was unable to get the exact recipe from him, but I was able to get some secrets. He makes the chocolate cello with grain alcohol and Nutella spread (instead of chocolate bars). Has anyone ever come across a recipe like this?

Here is the recipe that I use (and have for more than 10 years)
12-14 lemons depending on size, try to get organic if you can because they usually put a parafin coating over regular lemons.
Peel the lemons with a sharp potato peeler and just take of the yellow,try not to get much of the white because that will make it bitter.
Place the peels in a quart or liter jar and fill with grain alcohol(96% )put on lid and store for anywhere from 1-7 days. I let mine sit for a week because I do Saturday to Saturday. Now you will gets lots of thoughts on how long it should infuse but when I was in Sorrento I asked one of the stores there how long they left the lemons infuse and he said 4 days. One other store told me 24 hours. I have tried all of the times and they all work. You can only get so much essence out of the peel.I saw one recipe that called for 80 days! Not!
Now that you have waited , when you are ready to marry alcohol and water, take one quart (or liter) of water plus one cup of water and place in a non reactive pot and heat the water and add 2-3 cups of sugar (depends on how sweet you want it)after all the sugar is dissolved, heat to just below boiling and then turn off the heat.
Strain the lemon peels thru cheesecloth , after the sugar water has cooled a bit add the lemon alcohol and stir. Put in small bottles or what ever you have . Place one in the freezer and drink. Place the other bottles in a cool place. They will continue to ferment and age.
Cin Cin!

How much Vodka Danno? 1/2 litre?

No vodka, use 96% grain alcohol. In the directions I said to fill the jar with grain alcohol. I have never used vodka to make limoncello, I think that would hersesy
However if you don't have access to it then find the highest proof vodka you can find. and adjust the water to bring the finished product down to about 40% alcohol.