When dark chocolate, vanilla and caramel are combined with the smoky, bitter notes of the finest cocoa beans, it creates a bittersweet, sophisticated drink with a lingering finish the intensive flavour of this genuine Salzburg speciality explains why Mozart Dark Chocolate is a delight for all gourmets. Delicately bitter dark chocolate and 87 cocoa pure cocoa macerate are blended to create a unique chocolate liqueur that is a must-have ingredient for creative cocktail-making, as well as a sophisticated addition to certain desserts. The cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels. Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.
When dark chocolate, vanilla and caramel are combined with the smoky, bitter notes of the finest cocoa beans, it creates a bittersweet, sophisticated drink with a lingering finish the intensive flavour of this genuine Salzburg speciality explains why Mozart Dark Chocolate is a delight for all gourmets. Delicately bitter dark chocolate and 87 cocoa pure cocoa macerate are blended to create a unique chocolate liqueur that is a must-have ingredient for creative cocktail-making, as well as a sophisticated addition to certain desserts. The cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels. Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.
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When dark chocolate, vanilla and caramel are combined with the smoky, bitter notes of the finest cocoa beans, it creates a bittersweet, sophisticated drink with a lingering finish the intensive flavour of this genuine Salzburg speciality explains why Mozart Dark Chocolate is a delight for all gourmets. Delicately bitter dark chocolate and 87 cocoa pure cocoa macerate are blended to create a unique chocolate liqueur that is a must-have ingredient for creative cocktail-making, as well as a sophisticated addition to certain desserts. The cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels. Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.
When dark chocolate, vanilla and caramel are combined with the smoky, bitter notes of the finest cocoa beans, it creates a bittersweet, sophisticated drink with a lingering finish the intensive flavour of this genuine Salzburg speciality explains why Mozart Dark Chocolate is a delight for all gourmets. Delicately bitter dark chocolate and 87 cocoa pure cocoa macerate are blended to create a unique chocolate liqueur that is a must-have ingredient for creative cocktail-making, as well as a sophisticated addition to certain desserts. The cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels. Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.
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Last updated at 22/10/2024 13:12:26
