Cacao clair, chocolate liqueur, clear 30% vol., Eberle

On the basis of a high-percentage cocoa macerate, which is prepared with wine distillate and old brandy, various mild cocoa varieties and cocoa flowers are prepared and then distilled off under vacuum. On the one hand, this is one of the most important taste-determining ingredients of our cocoa liqueur, but on the other hand it is the basis for this cocoa liqueur. The distillate is sweetened with a hint of honey, a little maple syrup and granulated sugar and then refined with other carefully extracted natural extracts of the cocoa plant and stored in demions for harmonization.