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 cocoa used for Mozart Dark Chocolate is a mixture of forastero and trinitario beans from West Africa, to which genuine Bourbon vanilla from Madagascar is added. The chocolate liqueur contains cocoa macerate, vanilla macerate, caramel and sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in the middle cut of beet sugar distillate. To produce a well-rounded flavour, part of the cocoa macerate used is stored for two years in wooden barrels.
Macerating is used in the production of Mozart chocolate spirits, rather than conching. A long maceration process to draw out the aromas is critical to the final flavour.
When dark chocolate, vanilla and caramel are combined with the smoky, bitter notes of the finest cocoa beans, it creates a bittersweet, sophisticated drink with a lingering finish.