Marie Brizard Cacao Brun Liqueur (700ml)
Crème de Cacao or chocolate liqueur is manufactured by maceration or percolation of cacao (cocoa) beans followed by distillation and sweetening. As with coffee, the best results are obtained by blending beans from different areas. It is available as either a colourless or brown liquid, the brown version often containing vanilla. The history of cocoa and chocolate is well known to date back to the Aztecs of South America. The ‘plumed serpent’ is said to have bought it back from the ‘Lost Paradise.’ By consuming it one attained universal knowledge and wisdom. It came into vogue in Europe as a liqueur from the seventeenth century on, often being drunk through a thick layer of cream floating on the surface.
Marie Brizard has been developing fruit liqueurs rich in tastes and colours since 1755. The selection of quality fruits and plants and the creation of exclusive recipes have allowed the production of a balanced range of liqueurs. Marie Brizard has selected the best cocoa beans, those that are redolent of powerful African landscapes. Distilled and then infused with the best vanilla, this unctuous and flavoursome cream will be invaluable when making successful cocktails. 25% Alc./Vol.
Classic Cocktail: Brandy Alexander
Popular during the early 20th century, its name most likely originates from Alexander the Great who "wept for more worlds to conquer".
30 ml Cognac
15 ml dark Creme de Cacao
30-50 ml light cream
Recipe: Chocolate Liqueur Cheesecake Ingredients 225g (8oz) Chocolate Ripple biscuits, crushed Preparation: Crust Combine biscuits, melted butter and 2 teaspoons Creme De Cacao and press on to base of 8" springform pan. Refrigerate. Filling: Soften cheese with beater, gradually add sugar (do not overbeat). Add gelatine which has been dissolved in black coffee, melted chocolate and Liqueurs. When mixture is smoothly blended fold in whipped cream, pour into prepared pan. Refrigerate until required. (May be made a day in advance.) To Serve: Peel and slice Chinese Gooseberries. Decorate cake and serve with whipped cream.
60g (2oz) melted butter
2 teaspoons Marie Brizard Creme de Cacao
500g (1lb) Cream Cheese 1/2 cup sugar
1 1/2 cup strong black coffee
2 teaspoons gelatine
113g (4oz) dark chocolate, melted
1 tablespoon Marie Brizard Creme de Cacao Liqueur
1 tablespoon Baitz Chocolat Peppermint Liqueur
300ml (1 1/2 pint) whipped cream.
Decoration - fruit in season - e.g.Chinese Gooseberries, strawberries, chocolate curls.
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