Mozart Distillerie, a family run business, has produced traditional Austrian spirits in Salzburg since 1954.
For the past 30 years they have specialised in the production of chocolate spirits and have become recognised as the experts in this field.
The ingredients for Mozart Chocolate Cream have had a long way to travel. The cocoa used is a mixture of forastero and trinitario beans from West Africa. The chocolate liqueur contains fresh cream, conched Belgian dark chocolate, genuine Bourbon vanilla from Madagascar, granulated sugar and the middle cut of sugar beet distillate.
The different cocoas and the Bourbon vanilla are macerated in beet sugar alcohol. Dark chocolate, sugar, cocoa and cream, to which cocoa butter has been added, are mixed together in a specific sequence. The secret of the recipe lies in the precise quantities of ingredients and the different temperatures at which they are worked. This process is known as 'blending' the liqueur. The different temperatures used for working the ingredients and the elaborate blending processes are what gives the liqueur its unique flavour and texture.
Fine gourmet chocolate ingredients are used to create a wonderfully syrupy, well-rounded cream liqueur, which adds a touch of sweetness to the day and makes the evening unforgettable.