Colour: Clear brown colour with gold glints.
Tasting Notes: Cacao beans smell, cacao liqueur taste.
Application: Coffees, dessert drinks, milkshakes, flavoured milks, mochas
The origins of chocolate stretch back at least four thousand years. The ancient populations of Central America used cocoa beans (Theobroma means food of the gods) to make a hot, frothy and bitter drink called chocolate. This concoction was sacred and was associated with fertility and wisdom. After Christopher Columbus introduced chocolate to Europe, the drink was to become a best seller.
In subsequent centuries, it was discovered that cocoa could be mixed with milk and cocoa butter to make what we now know as chocolate since 1876.
Monin Chocolate is used as the main flavour and also combined with other Monin flavours. Used in specialty coffee beverages, desserts, and culinary.
Monin Chocolate syrup has a strong cocoa taste. It easily enhances the dark chocolate feeling in your coffee and mocha. You can try it with Dark Chocolate sauce to create a premium coffee or mocha drink. Alexandre LAPIERRE