Cooking / reducing alcohol
Okay, so here's the dilema.....I want to add a raspberry liquior to chocolate. It can't be too watery and I need just the taste, not the alcohol. Can this be heated and reduced like you would a wine? How would it be done? Should I add sugar? Raspberries? Anyone know? Have you done this before?
The reason I need to get the alcohol "out" before is because the chocolate doesn't cook long enough for the alcohol to evaporate.