White crème de cacao is a sweet, colourless liqueur with a distinct chocolate flavour. Here's a general overview of how it's made:
1. Base Alcohol:
- Most often, a neutral spirit like vodka or grain alcohol is used as the base. This provides a clean canvas for the other flavours.
2. Cacao Bean Infusion:
- Cacao Nibs: Roasted cacao nibs (the crushed pieces of cacao beans) are infused into the base alcohol. This extracts the chocolate flavour and aroma. The infusion process can vary in time and temperature, depending on the desired intensity.
- Distillation (sometimes): Some producers might distill the cacao-infused alcohol to further refine the flavour and remove any harshness.
3. Sweetening:
- Sugar: Sugar is added to the infused alcohol to create the characteristic sweetness of crème de cacao. The amount of sugar determines the final sweetness level of the liqueur.
4. Vanilla and Other Flavourings:
- Vanilla: Vanilla extract is a common addition to complement the chocolate flavour and add complexity.
- Spices: Other spices like cinnamon or cloves might be included in small amounts for subtle nuances.
5. Filtration:
- The mixture is carefully filtered to remove any solids and ensure a smooth, clear liqueur.
6. Bottling:
- The finished white crème de cacao is bottled and ready for consumption.
Important Notes:
- Quality of Cacao: The quality of the cacao beans used significantly impacts the final flavour of the liqueur. Higher-quality beans will result in a more complex and nuanced chocolate taste.
- No Colour Added: White crème de cacao is distinguished by its lack of colour. This is achieved by using only the cacao nibs and not the darker outer shell of the cacao bean.
- Variations: While the above outlines the general process, there can be variations depending on the producer. Some might use different flavourings or adjust the sweetness level.
