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The finesse of this liqueur comes from the meticulous distillation of cocoa beans from Venezuela or Ivory Coast and a vanilla infusion. A final touch to add originality to this recipe by the Marie Brizard Liqueur Master: a touch of spice.
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A milk chocolate cream liqueur, very creamy and full bodied; made from cream and the ingredients of gourmet chocolate. The raw materials for Mozart are well traveled. The used cocoa is a mixture of the types Forastero (west Africa) and Trinitario (Carribean). Mozart Gold contains fresh cream, conched dark chocolate from Belgium, genuine Bourbon-vanilla from Madagaskar, crystal sugar, and pure sugar cane distillate.
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A dark chocolate liqueur, the taste of fine dry and tart dark chocolate. The used cocoa is a special blend of the types Forastero (West Africa) and Trinitario (Caribbean). The vanilla used is real Bourbon vanilla from Madagascar. Mozart Black contains cocoa macerate, vanilla macerate, and sugar cane distillate.
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A white chocolate cream liqueur, the tender melting taste of white chocolate with cream, caramel and vanilla. Only the best raw materials are used for Mozart White. They are prepared elaborately for production. Mozart White contains fresh cream, precious cocoa butter, real Bourbon vanilla from Madagaskar, crystal sugar and pure distillate from sugar cane.
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