Chocolate Liqueur

The process of crafting Tiny Bear Chocolate Liqueur begins with the fermentation of a blend consisting of kale, water, sugar, and yeast. During the fermentation phase, the yeast actively consumes the sugars within the mixture, converting them into a unique kale wine. This kale wine is then subjected to distillation, a process that entails heating the liquid to effectively separate the alcohol from other components like water and impurities, ultimately yielding a neutral spirit reminiscent of vodka—a high-proof, colourless alcoholic base.

Next, a luxurious infusion is prepared by combining cacao, cinnamon and tonka beans with water and sugar. The mixture is carefully brewed to extract the deep chcolate flavour. After the infusion, the liquid is strained to remove any solid elements, and it is blended with the neutral spirit, resulting in the creation of our distinctive liqueur. To achieve a harmonious and well-developed flavour profile, the liqueur is allowed to rest for three weeks before being bottled, ensuring a nuanced and delightful liqueur experience that honours the creamy depth of that chocolate flavour we all know and love.

CHOCOLATE MARTINI

In a cocktail shaker, add 45ml of Tiny Bear Chocolate Liqueur, 45ml Vodka, and 15ml White Creme de Cacao with ice. Shake vigorously until chilled. Strain into a martini glass, and garnish with chocolate shavings, syrup or cocoa powder.