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Cacao as seasoning: a dash of dark bitterness that deepens stirred drinks.
United States, late 2000s
Bittermens' Xocolatl Mole, created to lace aged tequila with cacao and spice, opened the modern chocolate-bitters shelf in the late 2000s.
Cacao nibs and mole-leaning spices such as cinnamon and chile steeped in strong spirit; a dash lands as dark chocolate minus the sweetness.
Bitter cacao, baking spice, and faint chile warmth; dry and structural, never dessert.
Did you know
Mesoamerica drank its cacao bitter and spiced for most of chocolate's history; sweetened chocolate is the modern detour. A dash of these takes cacao back to its original register.
Also known as: chocolate bitters, bittermen s xocolatl mole bitters, bittermen's xocolatl mole bitters, xocolatl mole
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