It is a great use for any brandy you may have in your bar and will be sure to please any palate that gets a taste. Crème de cacao may be either clear or a dark caramel color, which is often labeled dark crème de cacao. The French word crème identifies it as a crème liqueur, a liqueur with a high sugar content as stipulated by various regulations (for example, European law requires a sugar content of 250 g/L). There is no dairy cream in it. Garnish with a little chocolate sauce drizzled on top and you’ll have the perfect drink to serve for any occasion.

Strain the liquid through a cheesecloth or coffee filter and discard the solids. Set aside the liquid. Since chocolate liquor is produced from cacao beans, it has the same nutrition profile, which includes high concentrations of magnesium and zinc, heart-healthy antioxidants, fiber, and some protein. Cacao beans drying at a rural chocolate factory in Myanmar. Definition of Chocolate Liqueur In New England prior to the 18th century American Revolution, a "chocolate wine" was popular. Its ingredients included sherry, port, chocolate, and sugar. [2] A French manual published in 1780 also describes chocolate liqueur. [3] An 1803 French pharmacy manual includes a recipe for a chocolate liqueur ( ratafia de chocolat, also ratafia de cacao). [4] An early 19th-century American cookbook, published in 1825 and preserved in an historical archive in South Carolina, includes a similar recipe. [1] Throughout the 19th century and into the early 20th century, manuals and encyclopedias in French, English, and Spanish give similar recipes. A late 19th century food science manual gives a recipe that includes techniques for clarifying and coloring the liqueur. [5] A similar [ vague] early 20th century manual gives four recipes. [6] Line these up for friends and it will be much better than taking a straight shot of any kind of liquor. White creme de cacao is sweet, with a strong milk chocolate flavor and vanilla notes. The dark variety is sweet with a richer, dark chocolate flavor.Instructions:Mix all the ingredients in a shaker with ice except the caramel sauce, and shake until chilled. Despite it’s name, there’s no cream in creme de cacao at all! Here’s a bit more about this chocolate liqueur: Instructions:Half-fill your shaker with ice and add all the ingredients. Shake and strain into your serving glass and garnish with nutmeg if you like. Are there any substitutes?Creme de cacao is a unique liqueur that’s worth seeking out. In a pinch, you could use any type of chocolate liqueur or even Kahlua, though Kahlua is coffee flavored. Why we like it

This might be a dessert drink but it’s so delicious that you’ll want to finish the entire thing before anyone else does. Throw on some regular chocolate pieces or you can get really fancy and add an entire oreo with some whipped cream!The resulting finish is the brown or dark variety . The percolated variety has a rich brown color. It also brims with rich, intense flavor. This variety works perfectly in dark drinks such as brandy and bourbon. White Creme de Cacao Add the cacao nibs to a coffee or spice grinder, and turn them into a coarse powder. This should look coarser than cocoa powder in a can. But these fruits are quite juicy themselves, and some varietals produce more juice than others, way more juice than could possibly be needed to properly ferment the cacao seeds. So over time, farmers have taken to draining this cacao juice off the seeds and fermenting it separately into an alcohol commonly called cacao liquor.