A complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained. A hint of Bourbon vanilla is the only other main ingredient used in Briottet’s Dark Cocoa liqueur.
Preferably employ this liqueur in cocktails.
For instance try out the “Nutellatini”: 3 cl of Briottet Hazelnut liqueur, 2 cl of Briottet Caramel Liqueur, 3 cl of Briottet Cocoa liqueur and 4 cl of vodka. Use a cocktail shaker.
Or let’s try this cocktail recipe : Brandy Alexander !
