Cr�me 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.
\nUncompromising on quality, G.E. Massenez is today universally acclaimed for his `eaux de vie` (fruit brandies) as well as his Cr�me liqueurs. The company has won many awards at international exhibitions.
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