Mozart Dark Chocolate Cream Liqueur 500ml

The cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate.

The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels.

Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.