Crème de cacao, light
A sweet liqueur that derives its flavor from cacao beans, it differs from other chocolate liqueurs in that it’s not as cloyingly sweet or syrupy. Crème de cacao is made through distillation or by a method similar to percolated coffee. In the former, distilled cacao beans are combined with additional cacao that’s been macerated and combined with other flavorings such as vanilla. The percolation process forces a liquid over the cacao beans to infuse the flavor into a base spirit. The end product comes in two varieties: dark and light (clear). They’re generally considered interchangeable in terms of flavor, with variation of intensity from one product to the next. The light variety is a bit more refined of a flavor and is more versatile in cocktails due to the clarity of the liquid. Many recipes are available for making DIY versions at home using coco nibs and a neutral spirit.
