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9:21 pm
April 4, 2007
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ChemicalMachine
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USA
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posts 110
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http://en.wikipedia.org/wiki/Cocoa
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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?
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10:37 pm
April 4, 2007
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Alan
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Columbia, MO, USA
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posts 99
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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.
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[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
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11:02 pm
April 10, 2007
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Domenico
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Budapest, Hungary
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posts 81
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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.
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