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. A delicious blend of chocolate with subtle hints of vanilla.
G.E Massenez has developed high quality 'triple concentrated' fruit crèmes (liqueurs). Their rich aroma makes theme very versatile and they can be enjoyed neat, over ice, in cocktails or poured on ice creams, pastries, etc.