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distilled cacao alcohol
April 4, 2007
9:21 pm
ChemicalMachine
USA
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Forum Posts: 110
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June 5, 2005
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http://en.wikipedia.org/wiki/Cocoa

quote:


The liquified pulp is used by some cocoa producing countries to distill alcoholic spirits.


Does anyone know anything about these spirits? Do they taste anything like chocolate?

April 4, 2007
10:37 pm
Alan
Columbia, MO, USA
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April 20, 2006
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quote:


Originally posted by ChemicalMachine

http://en.wikipedia.org/wiki/Cocoa

quote:


The liquified pulp is used by some cocoa producing countries to distill alcoholic spirits.


Does anyone know anything about these spirits? Do they taste anything like chocolate?


They have a cacao note to them, but do not taste like chocolate. I tried one made in Venezuela near Cuyagua, and though I prefer a good scotch, it was definitely interesting. It was quite fruity. The company that made it also had a rum-type liquor with just a note of cinnamon and ground up cacao. I liked it a bit better.

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
April 10, 2007
11:02 pm
Domenico
Budapest, Hungary
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December 12, 2005
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Claudio Corallo also distils the cacao flesh. I tried his “aguardiente” (flaming water) from the Rovira KKO collection and it was definitely very strong. I estimated it around 50-60% like a stronger plum palinka here. But after the initial strength, it had a very nice cacao aftertaste lingering long. A distinct fruitiness was also present, it’s not by chance I made the comparison to the plum brandy. Very nice experience altogether.