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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]
Chocolate liquor, also called cocoa liquor, is pure cocoa in liquid or semi-solid form. [1] It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or ...
Chocolate Martini. Any chocolate fan will adore this indulgent cocktail. Made with Irish cream, chocolate liqueur, and vodka, it backs a punch. Don't forget chocolate syrup for drizzling around ...
Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates to make liqueur chocolate or liqueur soaked fruit such as cherry. The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of ...
Use a spoon to brush the chocolate up on the side of the glass all the way around. Fill the glass with ice and set aside. In a cocktail shaker, mix white chocolate liqueur, amaretto, half & half ...
This recipe begins with a standard serving of hot chocolate, then adds an ounce each of brandy and an orange liqueur like Cointreau or triple sec before topping with orange zest, marshmallows, and ...
The "Chocolate Soldier" cocktail is an alcoholic beverage made with chocolate, ice, and liquor. Different liquor can be used and sometimes milk or soda water is added. One classic recipe recommends cognac, dark chocolate liqueur, dry vermouth and a dash of orange bitters. [3] [4]
A cup of hot chocolate with whipped cream and cocoa powder. This is a list of notable chocolate drinks. Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use is by the Olmecs of south central Mexico around 1100 BC.