![]() Made using natural ingredients and a lighter hand with the sugar, these elevated versions have the potential to change everything you thought you knew about the category. These old standards can make great mixers, but nowadays, there’s no shortage of new, high-quality chocolate liqueur on the market. There are different varieties as well: the white version-which is actually clear-is distilled (and sometimes flavored with vanilla) to create a lighter, more milk chocolate-y flavor, while dark or brown creme de cacao derives bittersweet notes from percolated cacao beans. Offered by brands like Giffard, Bols, and Mozart, it’s typically made by a process that includes distilling cacao and then macerating that distillate with more cacao. The most familiar of these ingredients is classic French creme de cacao, once a key component of dessert and tiki-style cocktails and now a standard bottle in most bars. Of course, many chocolate ingredients can also be used to create drinks that are more, well, chocolate-y.
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