Chocolate in Alcohol
As we’ve learnt, cocoa is a pretty versatile ingredient. As it’s naturally bitter in flavour it can be adapted for use in all kinds of food and drinks and can be used in both sweet and savoury dishes. It can also be turned into an alcoholic drink. Liqueurs often tend to be sweet and many brands tailor to the sweet tooth. They are drunk as a short drink so a sweet, syrupy consistency actually works well, particularly at the end of a meal.
There aren’t many chocolate liqueurs on the market and these are the traditional thick, syrupy drinks. You’ll more commonly see a drink called crème de cacao. This is pretty self explanatory, as it’s made using cocoa flavouring. Despite its chocolately connotations this punchy beverage tends to be almost clear in colour, so if you’re expecting a glass of liquid, alcoholic chocolate, you might be setting yourself up for initial disappointment. However, take a sip and you’ll get a real cocoa hit. There’s also a dark version called, unsurprisingly, dark crème de cacao and this has more of a traditional chocolate brown colour. Seriously, try one of these next time you go out for dinner. If you’re a chocoholic, it really hits the spot. It’s flavoured with vanilla as well (just like chocolate bars) so there’s an extra sweet, perfumed taste.
As well as drinking these as a liqueur, they’re great added to cocktails and work well in drinks like the chocolate Martini or the Grasshopper.