MONIN Cocoa liqueur
The origins of chocolate stretch back to four thousand years. The ancient population of Central America used cocoa beans to make a hot, frothy and bitter drink called chocolate. This concoction wassacred and offered to the gods. Introduced in Europe, the beverage soon became very popular, and the cocoa beans started being used in many sorts of food and drink applications.
Dark brown colour with some caramel glints.
Pure cocoa nearly melted chocolate nose. Velvety taste of concentrated cocoa beans and bitter chocolate.
Tips from our Beverage Innovation Directors
An easy mixing liqueur which matches any spirit and with any method: shaken, stirred, blended or built. A delicious after dinner can be created with MONIN Cocoa liqueur: the well known classic Alexander, combining cognac, a hint of fresh cream and MONIN Cocoa liqueur.