Recipes
Early 19th century recipes for chocolate liqueur featured whole cocoa beans. A basic modern recipe for making chocolate liqueur at home lists the ingredients chocolate extract, vanilla extract, vodka, and simple syrup. To keep the chocolate extract in suspension and make the liqueur thicker, glycerine may be added. In its purest form, chocolate liqueur is clear; coloring may be added. Recipes for home-made chocolate liqueurs may also include raw eggs as an ingredient, presenting a risk of salmonellosis. Reasonable safety may be achieved by combining the eggs with the alcohol before other ingredients.
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“Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.”
—Paul Valéry (1871–1945)