Brandy Alexander : Un grand classique qui allie cognac, crème de cacao brun et crème fraîche, pour un mélange velouté et savoureux.

White crème de cacao , on the other hand, is the result when you use the distillation method. During this process, the cacao beans are soaked in a distillation still filled with water and alcohol. The cacao nibs are slightly crushed to help release their chocolatey flavor. The distillate is then macerated or infused in more cacao beans or crushed whole vanilla beans. This method gives the resulting finish a depth of flavors and rich, tempting vanilla aroma. Chocolate is made from cacao beans and crème de cacao is flavoured with these beans but crème de cacao is not a chocolate liqueur. Crème de cacao may also have other flavourings in common with chocolate, most notably vanilla, but a good crème de cacao should smell and taste of cacao (not chocolate) and have a slight bitterness balanced by sugar sweetness. Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne. Tiramisu : Remplacez le café ou le Marsala par de la crème de cacao dans votre tiramisu, pour un dessert original et gourmand.We say: Scotch soured with lime (works better than lemon) and sweetened with a touch of chocolate liqueur. This liqueur appears in two varieties: the white creme de cacao and the dark creme de cacao. Each kind is made using different methods and has a distinct taste. We say: Creamy tequila and chocolate this tequila based riff on the classic Brandy Alexander is deliciously indulgent. Creme de cacao is one of the oldest known liqueurs, originating in France in the late 16th century.

Creme de cacao , pronounced as “krehm deuh kah-KAH-oh”, is a chocolate-flavored liqueur primarily made of cocoa beans and vodka and often scented with vanilla. Contrary to popular belief, this liqueur doesn’t contain cream or any dairy products. The “creme” is actually alluding to the liqueur’s rich syrup-like consistency due to its high sugar content. While it’s easy to find several brands of this liqueur in stores, making your own creme de cacao is just as simple. White creme de cacao is produced using a distillation method. Cacao beans are soaked in a mixture of water and alcohol in a distillation still. Creme de Cacao is a chocolate liqueur that combines the indulgent flavor of chocolate with the warmth of alcohol.Chocolate Liqueur – Many wonder if creme de cacao is the same as chocolate liqueur. Though crème de cacao is often mistaken for chocolate liqueur, the two have subtle differences in terms of flavor and consistency. Chocolate liqueur like Godiva is a bit sweeter and more syrupy because of its cream and chocolate ingredients. It also makes for a great substitute for creme de cacao in baked goods. As I’ve mentioned, creme de cacao has dark and white varieties. Each results from a different production process. Dark Creme de Cacao We say: It's not sweet, but it wavers on the sweet side of balanced, so I'd recommend enjoying after a meal. Non-Alcoholic Chocolate Powder – This is a perfect substitute for the chocolate liqueur . Simply mix together powdered white chocolate, water, powdered sugar, and non-alcoholic vanilla. To achieve the right consistency, add enough amount of the liquid ingredient until the mixture is viscous enough.