Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Also keep in mind that once the cacao butter melts, the bag will want to float on the top, so try to place something over the bag to make sure it’s fully submerged under water. Now blend on high speed for at least 30 seconds or until you see everything is blended into a homogeneous mixture, then filter out the solids using a rinsed coffee filter to get our instant white creme de cacao.

Emile Giffard was a pharmacy owner in the town of Anjou, France, when during a heatwave in the summer of 1885 the owner of the neighbouring Grand Hotel approached, looking for some kind of solution to relieve his guests from the oppressive heat. Hints of icing sugar and cocoa build as the flavour’s complexity develops and it’s as the lingering finish ends that you get an enjoyable spicy hit. Its aroma is bright and vibrant with fresh peppermint and a sweetness comes through in the flavour, like candied mint alongside the natural, menthol-heavy taste of the peppermint. You can combine the syrup with much more than your favourite Pina Coladas too, try it in a rum cocktail or pop it into a Long Island Ice Tea for something a little different from the norm.

A basic modern recipe [7] for making chocolate liqueur at home lists the ingredients chocolate extract, vanilla extract, vodka, and simple syrup.

During the check out process you will be asked to confirm that you are of legal age to purchase any age-restricted products.They say it's delicious for cocktails, it tastes really chocolately in a very boozy way, and it makes interesting cocktails. He developed his distilling skills and knowledge which he passed onto his son Eugene Massenez, who in time became a master distiller himself. The depth of dark chocolate and coffee flavours perfectly complement a dark spirit - you could even try a splash in an Old Fashioned! A late 19th century food science manual gives a recipe that includes techniques for clarifying and coloring the liqueur. It softens what could have been a bitter edge, releasing instead the merest hint of cracked black pepper right at the end.