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Chocolate as a liqueur, dark or white, with 'crème' promising sugar content alone.
France, 18th century
Cacao followed chocolate across Europe's apothecaries and stills; French records describe chocolate liqueur by 1780.
White versions are flavored with a clear distillate of cacao beans; dark versions keep the bean's color and read richer, often with vanilla riding along.
Cocoa, vanilla, and clean sweetness without chocolate's fat; it stirs into cream or gin without a fight.
Did you know
Under EU rules a 'crème de' liqueur must carry at least 250 grams of sugar per liter (cassis alone must top 400). The name refers to that syrupy texture; the recipes are dairy-free.
Also known as: godiva liqueur
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