Ingredients:
10 lemons that have not been handled
1 liter of 96° pure alcohol
1 liter water 600 g sugar
Dark chocolate, 300 g

Preparation:

Using a vegetable peeler, peel the lemons.
Cover the resultant zest with vodka in a big glass jar.
Close and set aside for 30 days to macerate.
Melt the sugar and water in a saucepan over low heat.
Combine the sugar and water mixture, as well as the alcohol and lemons.

Allow for 30 minutes before straining and decanting the whiskey into glass bottles.
Melt the chocolate in a bain-marie and dip it in the limoncello bark.

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