Giffard Crme 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 crme 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 its 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 Crme de Cacao Blanc:

• White Russian Twist
  1 oz vodka + oz Giffard Crme de Cacao Blanc + cream; serve over ice.

• Brandy Alexander Variation
  1 oz cognac or brandy + 1 oz Giffard Crme de Cacao Blanc + 1 oz crme frache or cream; shake with ice, strain.

• Chocolate Martini
  1 oz vodka + 1 oz white crme de cacao + oz vanilla liqueur (if available); shake and serve in coupette with a cocoa dusting.

• Dessert Float
  oz Giffard Crme de Cacao Blanc drizzled over vanilla ice cream, or used as a sauce base for warm chocolate desserts.