Switzerland
Another fabulous liqueur from those folks over at Tempus Fugit Spirits, this time its a decadently chocolatey Crème de Cacao a la Vanille. It's based on a recipe from the 19th century, and, remaining very much true to this old recipe, is made from distilled Venezuelan cacao and Mexican vanilla beans. Expect oodles of creamy, rich chocolate and buttery vanilla. This would certainly be one to use in a Chocolate Martini.
A hefty helping of rich cacao, with buttery cocoa - almost like chocolate butter icing - straight off the bat, with rich melted dark chocolate emerging alongside vanilla sweetness.
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