Chocolate liqueur

Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka . Unlike chocolate liquor , chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology , baking , and cooking .

History [ edit ]

There is mention in contemporary sources of chocolate en liqueur being produced as early as 1666. ^[1] Context ^[
which?
] suggests this is a chocolate liqueur, not a chocolate liquor or cocoa bean extract nor any other chocolate flavored beverage.

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]

Recipes [ edit ]

Early 19th century recipes for chocolate liqueur featured whole cocoa beans . ^[4] A basic modern recipe ^[7] for making chocolate liqueur at home lists the ingredients chocolate extract , vanilla extract , vodka , and simple syrup . To keep the chocolate extract in suspension and make the liqueur thicker, glycerine may be added. In its purest form, chocolate liqueur is clear; coloring may be added. ^[5] Recipes for home-made chocolate liqueurs may also include raw eggs as an ingredient, presenting a risk of salmonellosis . Reasonable safety may be achieved by combining the eggs with the alcohol before other ingredients. ^[8] Earlier, liquor was made by adding the cocoa beans to classic liqueur. Modern chocolate wine can be considered as a subspecies of chocolate liqueur. ^[9]

Uses [ edit ]

Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif . It is used in mixed drinks and in desserts , especially in dessert sauces , cakes, and truffles. Food writer Shirley Corriher notes that many recipes for chocolate truffle add a small amount of chocolate liqueur to melted chocolate, and warns that adding the liqueur often causes the chocolate to seize. ^[10] One of the more unusual uses is in chocolate rolled fondant . ^[11]

Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles of wines said to have belonged to Thomas Jefferson , and traded by Hardy Rodenstock . Benjamin Wallace writes in his book The Billionaire's Vinegar that at a wine tasting of 19th century wines from Chateau Latour , provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes. ^[12] Wine and chocolate are a classic flavor pairing, and this is reflected in some cocktails that combine a strong red wine with a dash of chocolate liqueur. ^[13]

Varieties [ edit ]

There are three types of chocolate liqueur: liqueur , cream liqueur , and creme de cacao.