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re: davis_sq_pro
There is also Taza Chocolate Mexicano Extract which apparently was formulated to be used in cocktails.
Another option is Meletti Cioccolato, which tastes much more like actual chocolate than MB cacao. Kind of like chocolate and cream, or a really rich chocolate milk.
Not sure how either of these would work as direct replacements in recipes for traditional CdC.
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Dapuma,
Yeah, MB White and (from the raves I hear about the stuff) Tempus Fugit's new CdC.
Thanks,
Zachary
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re: Dapuma
The recipe I see just calls for a dash of CdC, so I don't see where the brand would make a big difference - what recipe are you using?
http://www.thatsthespirit.com/en/drin...
I quite like Trader Vic's Chocolate liqueur, I would imagine it could be subbed into any recipe calling for CdC.
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