Cacao de Cocoa
Recipe Year xxxx
Cocoa was very important in the ancient culture of the Aztecs and the Mayans. It was seen as a “drink of the gods” (or “Xocoatl” in their language, from which the word chocolate was later derived).
Cocoa was brought to Europe by the explorer Cortés. Initially, it was used in Europe for medicinal purposes, particularly for mental health. Today it is mainly regarded as a luxurious indulgence.
Belgium is globally known for its high-quality chocolate. Sas Distilleries, in collaboration with Cacaolab, has selected the best origin cocoa for the production of this chocolate liqueur.
In addition to cocoa, fine grain alcohol, cream from local dairy producers, and other natural products such as vanilla from Madagascar are used. In some languages, the base product for chocolate is called “cocoa”, in other languages “cocoa”. Sas Distilleries used a combination of both words as the brand name for their liquid praline.
Cacao de Cocoa is produced in small quantities (about 200 bottles per batch). Enjoy this deliciously creamy liquid chocolate praline neat, chilled, on the rocks, or incorporated into a decadent dessert.
