Warning! For those of you looking for a quick way to get drunk, just skip the chocolate and buy Everclear. It will save you a few steps.
Good now that I got that warning out of the way, we can proceed.
Step 1: Ingredients and materials
4 oz baking chocolate. Make sure it says baking chocolate, I've had bad luck with stuff like Lindt chocolate bars.
1 cup sugar, I prefer raw or turbinado, but if you wish you could use white.
1 pint whole milk. The wholer the better.
1 cup Grain alcohol 190 or 151 proof (75-90%). Its hard to find 190 proof in the states, it generally can only be found as 151. The typical American brand is Everclear. It probably shouldn't be too hard to find elsewhere.
You'll need a large pot for melting the chocolate into milk
A fine meshed strainer. I have yet to find one I like, but I found a non-disposable coffee strainer at Vons (supermarket) that worked pretty well.
Bottles (0.75-1 liter is good size), I'm not sure what to call these kinds of bottles, but I found the ones used in this instructable at Sur le Table (its close to work, don't judge me).
*Edited to add actual quantity of chocolate needed. I figured this was important.
*Edited a second time to add the quantity of alcohol needed. Turns out its also important.
Step 2: Caramelize Sugar (mostly optional)
To caramelize the sugar, mix the 1 cup of sugar and about 1 cup of water in a separate pot then what you are using to melt the chocolate. The sugar will dissolve easier as you heat the mixture, so don't try to mix it before setting it on the stove. Basically just keep stirring the mix as it heats up even once its mixed. It will start boiling and bubbling and will require much more frequent stirring. I guess there is a fine line between making caramel and making candy, but it will all dissolve into the end mix anyway. Its tough to tell when enough is enough (ok, I'm not a professional caramelizer), but you'll notice eventually that the stuff is thickening. Thats probably a good point to add it to the chocolate mixture.
Like I said, its difficult to determine the point of caramelization because you are stirring while hot when the stuff tends to flow the best.
Uhh, I guess I looked it up, and this is not the way to make caramel. Its the way I made it for the liqueur, so I'm going to leave it until I try differently. There isn't an instructable that gets at it, but Wikihow suggests just melting sugar.
Step 3: Mix everything but alcohol, then add alcohol
Reduce the temperature down to about ambient. Placing the pot in the sink and running cool water around it can help to bring down the temperature.
The last step is to add in the alcohol and again ensure everything is well mixed. Like I said, wait til the temperature is low, because the alcohol will tend to vaporize off if its too warm.
Step 4: Filtering
Step 5: Let sit and wait
For consumption, drizzle a small amount over your ice cream (or gelato!). Pour on top of fresh fruit. Mix it with coffee, or sip it straight. There are plenty of uses to get this stuff from the bottle to your belly.
The most important step is creating your own labels. I bought printable packing labels from Office Depot and designed what you see here. Its pretty simple, but it sure adds your own authenticity.
P.S. I hope you enjoy this for your birthday Kelly!