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.jpg) A bottle ofcrème de cacao |
Chocolate liqueur is achocolate-flavoredliqueur made from a base liquor ofwhisky orvodka. Unlikechocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient inmixology,baking, andcooking.
There is mention in contemporary sources of chocolateen liqueur being produced as early as 1666.[1] Context[which?] suggests this is a chocolate liqueur, not achocolate liquor or cocoa bean extract nor any other chocolate flavored beverage.
InNew England prior to the 18th centuryAmerican Revolution, a "chocolate wine" was popular. Its ingredients includedsherry,port, chocolate, andsugar.[2] A French manual published in 1780 also describes chocolate liqueur.[3] An 1803 Frenchpharmacy manual includes a recipe for a chocolate liqueur (ratafia de chocolat, alsoratafia de cacao).[4] An early 19th-century American cookbook, published in 1825 and preserved in an historical archive inSouth 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 centuryfood 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]
Early 19th century recipes for chocolate liqueur featured wholecocoa beans.[4] A basic modern recipe[7] for making chocolate liqueur at home lists the ingredientschocolate extract,vanilla extract,vodka, andsimple 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 ofsalmonellosis. 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]
Chocolate liqueur can be consumed straight, as an after dinner drink rather than asaperitif. It is used in mixed drinks and indesserts, especially indessert sauces, cakes, and truffles. Food writer Shirley Corriher notes that many recipes forchocolate 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 chocolaterolled 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 toThomas Jefferson, and traded byHardy Rodenstock.Benjamin Wallace writes in his bookThe Billionaire's Vinegar that at awine tasting of 19th century wines fromChâteau 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 somecocktails that combine a strong red wine with a dash of chocolate liqueur.[13]
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There are three types of chocolate liqueur:liqueur,cream liqueur, and crème de cacao.
Crème de cacao may be either clear or a darkcaramel color, which is often labeleddark crème de cacao. The French wordcrème identifies it as acrème liqueur, a liqueur with a high sugar content as stipulated by various regulations (for example, European law requires a sugar content of 250 g/L). There is nodairy cream in it.
The alcohol content of crème de cacao varies, but 20–25% ABV (40–50proof (U.S.)) is common.
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