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Not to be confused with Chocolate liquor.

Chocolate liqueur is a liqueur with a principal flavor of chocolate. ``Chocolate liqueur`` also refers to a candy with a liquid (usually a liqueur) center in a chocolate shell; these candies are also known as ``liqueur chocolates``.[1]

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History

There are many brands of chocolate liqueur now on the market, attributed to a 1990s ``chocolate craze.``[2] Although one food writer implies that chocolate liqueurs are new,[3] chocolate liqueur is not a new invention. There is mention, in French, of producing and selling chocolate en liqueur as early as 1666.[4] Context suggests this is a chocolate liqueur, not a chocolate liquor or other chocolate 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.[5] An 1803 French pharmacy manual includes a recipe for a chocolate liqueur (ratafia de chocolat, also ratafia de cacao).[6] An early 19th century American cookbook, published in 1825 and preserved in an historical archive in South Carolina, includes a similar recipe.[4] 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.[7] A similar early 20th century manual gives four recipes.[8]

Recipes

Cacao beans

Early 19th century recipes for chocolate liqueur featured whole cacao beans.[6] A basic modern recipe[9] 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.[7] Some chocolate liqueurs (creams and crèmes) may 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.[10]

Uses

Chocolate liqueur can be consumed straight, as an aperitif. It is used widely in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. A food writer 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.[11] One of the more unusual uses is in chocolate rolled fondant.[12]

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 Château Latour, provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes.[13] 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.[14]

Variations

Chocolate liqueurs are of three general kinds: liqueur, cream liqueur, and crème liqueur.

Liqueur

Afrikoko (coconut and chocolate) Ashanti Gold Godiva Liqueur Djangoa (with a hint of anise) Liqueur Fogg Godiva Dark Chocolate, White Chocolate and Cappuccino liqueurs Mozart (milk chocolate), Mozart White (white chocolate), Mozart Black (dark chocolate), and Amadé ChocOrange (with blood-orange distillate) liqueurs Royal Mint-Chcolate Liqueur (French) Sabra liqueur (dark chocolate and Jaffa oranges) Senior brand chocolate Curaçao liqueur[15]

Cream liqueur

Florcello Chocolate Orange Cream Liqueur Cadbury Cream Liqueur[16] Dwersteg's Organic Chocolate Cream Liqueur Florcello Chocolate Orange Cream Liqueur Vana Tallinn Chocolate Cream Vermeer Dutch Chocolate Cream Liqueur

Crème liqueur

Another name for a chocolate crème liqueur is a crème de cacao. The liqueur may be a clear light syrup, or a dark caramel-colored syrup, often labeled as ``dark crème de cacao.`` The alcohol content of this liqueur can vary, but 20 to 25% ABV (40–50 proof (U.S.)) is common.

References

^ Bernard W. Minifie (1989). Chocolate, Cocoa, and Confectionery: Science and Technology (3 ed.). Springer. pp. 904. ISBN 083421301X. http://books.google.com/books?id=qdjh_W4uYS0C&pg=PA605.  ^ a b Linda K. Fuller (1994). Chocolate fads, folklore & fantasies: 1,000+ chunks of chocolate information. Haworth popular culture. Routledge. pp. 276. ISBN 1560243376. http://books.google.com/books?id=AWvzGFWDvIgC&pg=PA44.  ^ Alan Axelrod (2003). The complete idiot's guide to mixing drinks (2 ed.). Alpha Books. pp. 406. ISBN 0028644689. http://books.google.com/books?id=fhQT88g9l8cC&pg=PA235.  ^ a b Louis Grivetti, Howard-Yana Shapiro, ed (2009). Chocolate: History, Culture, and Heritage. John Wiley and Sons. pp. 975. ISBN 0470121653. http://books.google.com/books?id=P4kD4Rf5C6wC&pg=PT732.  ^ Jean Elie Bertrand, ed (1780). Descriptions des arts et métiers. 12. de l'Imprimerie de la Société Typographique. http://books.google.com/books?id=lZz75b7hu44C&pg=RA1-PA335.  ^ a b Simon Morelot (1803). Cours elementaire théorique et pratique de Pharmacie-chimique, ou manuel du pharmacien-chimiste. 2. Poignée. pp. 519. http://books.google.com/books?id=1uc8AAAAcAAJ&pg=RA1-PA300.  ^ a b William Theodore Brannt, William Henry Wahl, ed (1887). The techno-chemical receipt book: containing several thousand receipts, covering the latest, most important and most useful discoveries in chemical technology, and their practical application in the arts and the industries. H. C. Baird & co.. pp. 495.  ^ A. Emil Hiss (1906). The standard manual of soda and other beverages: a treatise especially adapted to the requirements of druggists and confectioners (Revised ed.). G. P. Engelhard & Co.. pp. 257. http://books.google.com/books?id=evm0AAAAIAAJ&pg=PA177.  ^ Mimi Freid (1987). Making Liqueurs for Gifts. Garden Way Publishing bulletin. Storey Publishing. pp. 32. ISBN 0882664999. http://books.google.com/books?id=Mldu5b6-eawC&pg=PA21.  ^ Carol E. Steinhart, M. Ellin Doyle, Food Research Institute, Barbara A. Cochrane, ed (1995). Food Safety 1995. Food Science and Technology Series. Marcel Dekker. pp. 618. ISBN 0824796241. http://books.google.com/books?id=sslUPhiE5C8C&pg=PA435.  ^ Shirley O. Corriher (2008). BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Simon and Schuster. pp. 544. ISBN 1416560785. http://books.google.com/books?id=b-iwjIb2RxwC&pg=PA94.  ^ Toba Garrett, Steven Mark Needham, Christine Mathews (2004). The Well-Decorated Cake. Sterling Publishing Company, Inc.. pp. 144. ISBN 1402717733. http://books.google.com/books?id=f9Kq4ajgGogC&pg=PA17.  ^ Benjamin Wallace (2008). The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine. Crown. ISBN 0307338770. http://books.google.com/books?id=8ihq0DCczi4C&pg=PA162.  ^ Jeff Bundschu, Mike Sangiacomo, Jon Sebastiani (1999). The wine brats' guide to living with wine. Macmillan. pp. 276. ISBN 0312204434. http://books.google.com/books?id=nkhzgjS_rOUC&pg=PA116.  ^ Fodor's (2009). Fodor's Caribbean. Random House, Inc.. pp. 1167. ISBN 1400008328. http://books.google.com/books?id=eYOEFcr5sCQC&pg=PA325.  ^ Cadbury's Cream Liqueur: A Case History International Journal of Wine Marketing 1992, Vol. 4, Issue 2, pp. 33-37. 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