I'd say pretty chocolate-y. I had a very memorable chocolate martini (I know, Tom is dying somewhere inside) years ago at Up. It was vodka based, had some choc liquer (can't spell liqueueueuer), and a coffee bean, and it had a very strong chocolate flavour.
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I'd say pretty chocolate-y. I had a very memorable chocolate martini (I know, Tom is dying somewhere inside) years ago at Up. It was vodka based, had some choc liquer (can't spell liqueueueuer), and a coffee bean, and it had a very strong chocolate flavour.
It was amazing.
I like to spell it cho-clitty... but perhaps that's just me ;)
Martha: my 'dark' creme de cacao is extremely "cho-clitty" (thx JebusWoman)... it's a veritable boozy cup of cocoa.
But the white is much, much more subtle.
Mum had one that was clear liquid in a gold brick bottle. Very tasty.
I googled the white cacao and there was no mention of it tasting less chocolately than its brown counterpart, so you were screwed, baby...
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