Bittermens' original combination of cacao, cinnamon & spice. Inspired by the classic Mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but it works beautifully with aged rum, bourbon and rye as well. We’re big fans of putting a dash in chocolatey recipes to give them that extra umph - such as chocolate brownies or chocolate ice cream.
53% Alcohol by volume. Primary Flavors: Chocolate, Cinnamon, Spices
About Bittermens Bitters:
Founded in 2007 by Avery and Janet Glasser, Bittermens Small Batch Bitters are making their mark on the American pallet in many major cities through out the US. Cocktail and Bartenders alike are rediscovering the long lost art of bitters, and discovering new combinations and favors - all finding their place within the modern cocktail scene.
Avery and Janet are using high proof spirit and a variety of mostly organic herbs, peels and spices to make their signature flavors, including a traditional Mexican mole - the prototype for their Xocolati Mole Bitters. All are crafted in small batches and by hand in Louisiana, LA facility.
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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