Giffard Crème de Cacao (White) Liqueur

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Description

Giffard Crème de Cacao Blanc is a clear, sweet chocolate-liqueur built on high-quality cocoa beans, with strong chocolate aroma tempered by hints of vanilla, coffee, and caramel. At ~25 % ABV, it's rich yet mellow — excellent for dessert cocktails, creamy drinks, or adding chocolate nuance without color to lighter cocktails. Specs & Origins Spec Detail Producer Giffard & Cie, Angers, Loire Valley, France.  ABV / Proof 25 % ABV  Color / Appearance Transparent / crystal clear — white crème style (no added color)  Base Ingredients Cocoa beans (premium West African cocoa beans), sugar-beet neutral alcohol, sugar; subtle vanilla & caramel notes present.  Tasting Profile Sensory Element Notes Nose / Aroma Strong cocoa with a slight coffee note; vanilla and caramel enrich the aroma.  Palate / Taste Very soft, sweet; initial sugar and vanilla tones, followed by strong white chocolate / milk chocolate flavours, cocoa; gentle bitterness in the cocoa, balanced by sweetness.  Finish Smooth, creamy, with lingering cocoa and vanilla; light caramel undertone. Not harsh; more dessert-like than spirituous.  Strengths & What Makes It Special Purity of flavour: Even though it’s made from dark/West African cocoa beans, the white version removes pigments while retaining cocoa flavour, giving you chocolate without muddied colour. Versatility: Because it's clear, it can be used in cocktails where you want chocolate flavour without dark colouring — e.g. white cocktails like a White Russian, Brandy Alexander, or dessert-style drinks. Balanced sweetness: It manages to be indulgent without going overboard; the sweetness is moderated by vanilla, caramel and minimal bitterness. Usage Suggestions & Mini-Recipes Here are a few ways to use Giffard Crème de Cacao Blanc: White Russian Twist  1½ oz vodka + ½ oz Giffard Crème de Cacao Blanc + cream; serve over ice. Brandy Alexander Variation  1 oz cognac or brandy + 1 oz Giffard Crème de Cacao Blanc + 1 oz crème fraîche or cream; shake with ice, strain. Chocolate Martini  1 oz vodka + 1 oz white crème de cacao + ½ oz vanilla liqueur (if available); shake and serve in coupette with a cocoa dusting. Dessert Float  ½ oz Giffard Crème de Cacao Blanc drizzled over vanilla ice cream, or used as a sauce base for warm chocolate desserts.

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