Creme de cacao
Creme de cacao is a sweet chocolate-flavored liqueur, often scented with vanilla. It is different from chocolate liqueur, which is usually sweeter and more syrupy.
History[edit | edit source]
The drink's history dates back to the 17th century, when it was first produced by the French. It was originally used as a medicine and was later adopted as a flavorful ingredient in various cocktails and desserts.
Production[edit | edit source]
Creme de cacao is produced by macerating cacao beans in alcohol, after which the mixture is distilled. The distillate is then sweetened and bottled. There are two types of creme de cacao: dark, which is a deep brown color and retains the rich chocolate flavor, and white, which is clear and has a subtler flavor.
Usage[edit | edit source]
Creme de cacao is used in many popular cocktails, such as the Brandy Alexander, Grasshopper, and Golden Cadillac. It can also be used in cooking, particularly in desserts like chocolate mousse and tiramisu.
See also[edit | edit source]
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