Fair Cacao joins its stable mates as one of the only Fair Trade and organic spirits being made today. Cocoa nibs are ethically sourced from Peru where they are infused into a spirit base before reduction and the addition of sugar occurs.
The taste is delicious and has notes of slightl...
Aber Falls Coffee and Dark Chocolate Liqueur is inspired by the Espresso Martini which is the most ordered cocktail in the world. The perfect balance between aromatic coffee beans and bittersweet dark chocolate. Rich flavours with a silky finish.
A new release from Ableforth's, this is the sibling to their award winning Cherry Brandy. This has been made by infusing the Cognac VSOP with Criollo Cocoa nibs which has created something special and fun!
The aromas are grapes, baked apples and hints of dark bitter rich chocolate. On ...
BRIOTTET SAS is a family business founded in 1836. Initially wine merchant, they later contribued to the development of the aperitif " Blanc Cassis ", the production began to include regional liqueurs and in particular CREME DE CASSIS DE DIJON which now represents 60% of the sales.
This has a bright garnet-red colour edging towards purple. The cocoa comes through immediately, with a cherry stone element also evident. All this and more comes through on the palate, with the bitter cherry balancing the more luscious chocolate, the result of a mix of roasted cocoa and distilled...
Liqueur made from the distillation of cocoa beans. Intense aroma of roasted cocoa beans. Slight note of chocolate and vanilla. Chocolate palate. The cocoa beans steep into alcohol and are then distilled.
The cocoa beans picked from the cocoa trees in Ghana are roasted, macerated in alcohol, so as to obtain an infusion. After adding sugar to this infusion we obtain a strong sweet liqueur. Whether served as a digestif, on iced desserts or in cocktails, you will be sure to appreciate this Creme de C...
This liqueur was especially requested by Barmen to prepare some of their cocktails without adding colour, but just the roasted flavours of the cocoa beans. This liqueur is therefore obtained by distilling previously roasted Ivory Coast cocoa beans.
Mozart Chocolate Cream Pumpkin Spice takes the popular American tradition of autumnal pumpkin flavour and marries it with the luxuriousness of velvety chocolate liqueur. Even more sumptuous flavour is added by the inclusion of cinnamon, clove, vanilla and a small touch of chilli.
Unlike the 15 % vol. cocoa liqueur, the previously roasted whole cocoa beans are macerated in alcohol to extract the cocoa butter, the colour and flavours of the cocoa. It is the best chocolate-flavoured note that can be used in cocktails. With its strong dark chocolate taste, it is highly popula...
Liqueur made from the distillation of cocoa beans. Intense aroma of roasted cocoa beans. Slight note of coffee, vanilla and caramel.
Taste : sweet at first, then strong aroma of black chocolate and coffee, buttered at the end .The cocoa beans steep into alcohol and are then distilled.
This liqueur owes its finesse to the meticulous distillation of African cocoa beans, spiced up by infusion with vanilla.
CHOCOLATE APPLE MARTINI
3 cl Manzanita (Marie Brizard)
3 cl vodka Sobieski
A slash of white cocoa liqueur Marie Brizard