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Chocolate liqueur Mozart is produced in the homeland of the great composer in Austria. The brand line includes six items with a strength of 15% to 40%. The manufacturer claims that 150 years of experience and inspiration stand behind each bottle, thanks to which it is possible to create new tastes and maintain excellent quality. The brand is the world market leader in chocolate liqueurs, supplying products to 70 countries.
Historical information
Mozart Distillerie GmbH was founded in 1954 in Wolfgang Amadeus Mozart’s hometown of Salzburg. Initially, the company was called HC König after the founder Harald König. Then the company’s management decided to build a brand around the name of Amadeus Mozart and did not fail. During the production of liqueurs, the music of a brilliant composer plays continuously, and cocoa is stirred using ultrasound, so that the liquor acquires the perfect consistency.
In 2008, 50% of the company’s shares were purchased by Suntory Limited, a subsidiary of the Suntory Group. This deal allowed Mozart to expand beyond the European market and gain recognition in the East.
Chocolate liqueurs are a priority, but not the only activity of the company. Mozart also produces high-end chocolates.
Technology of preparation
All Mozart liqueurs have one thing in common: they are made from natural ingredients such as chocolate, cane sugar, bourbon vanilla and alcohol. Dyes, fragrances and fragrances are not used. The exact recipe is kept secret, but it is known that the basis for all liqueurs is cocoa distillate of varying degrees of exposure. The manufacturer believes that the success of the product is due to the successful selection of the proportions of ingredients and the unique technology of crushing components with sound and ultrasound.
First, selected cocoa beans of Forastero and Trinitario varieties are subjected to cold maceration (soaking) in alcohol from cane sugar. Infusion lasts at least 2 months. Then part of the infusion is distilled, and the resulting distillate is combined with the remaining infusion by conching – intensive mixing at high temperatures under the influence of sound (including musical works by Amadeus Mozart) and ultrasound. The company calls this technology “sound-milling (sonic grinding)”. Thanks to conching, the cocoa solids are broken down and better mixed with other constituents, resulting in an alcoholic beverage of perfect consistency.
Finally, Mozart liquor is poured into characteristic pot-bellied bottles, wrapped in elegant light-tight packaging paper that protects from the negative effects of sunlight.
Types of liqueurs Mozart
White Chocolate Cream Strawberry (Strawberry with white chocolate)
Serve chilled or over ice, neat or as part of a frappe. A rich fruity bouquet makes the liqueur an indispensable ingredient in cocktails. The composition includes refined sugar, fresh strawberries, bourbon vanilla, cream, cocoa butter. Fortress 15%.
Frappe recipe: 40-60 ml of liquor, 2 scoops of vanilla ice cream, fresh strawberries to taste. Put ice cream in a cocktail glass, pour over with liquor, garnish with berries.
Gold Chocolate Cream (Milk chocolate)
In the composition of Belgian chocolate, fresh cream and fragrant notes of vanilla and cocoa. Served slightly chilled as a digestif or added to desserts such as vanilla ice cream. Pairs well with coffee. Fortress – 17%.
White Chocolate Vanilla Cream (White chocolate with vanilla)
Among the ingredients are vanilla, caramel, fresh cream, white chocolate. Fruity notes are clearly traced in the bouquet. It has a soft velvety taste, the fat content is 60% less than in Irish Cream liqueurs (the most famous representative is Baileys). Serve chilled, best with seasonal fruit. Included in popular cocktails. Fortress – 15%.
Dark Chocolate (Bitter chocolate)
Bitter chocolate, vanilla and caramel predominate in the taste, “smoky” notes and light bitterness are felt in the bouquet. The cocoa distillate for this liquor is aged for two years in oak barrels. The drink is drunk both in its pure form and with coffee or as part of cocktails. Fortress – 17%.
RG Premium Chocolate Cream (Excellent milk chocolate)
The latest development of the company is made from elite Belgian chocolate, Forastero and Trinitario cocoa varieties, Madagascar vanilla, fresh cream, cocoa butter and alcohol. The cocoa distillate is aged in oak barrels for at least 6 months. Fortress – 17%.
Chocolate Vodka (Chocolate vodka)
An undiluted distillate of sugar-free chocolate tincture. Produced in a separate factory. Fortress 40%.
Cocktails with Mozart liqueur
1. Choco Mint. Take equal parts of vodka, Mozart Chocolate Cream, White Chocolate Vanilla Cream, White Crème de Menthe liqueurs, mix in a shaker, serve with a sprig of mint.
2.Chocolate Colada. 30 ml of white rum, the same amount of White Chocolate Vanilla Cream liqueur, 20 ml of coconut syrup and 100 ml of pineapple juice. Mix everything in a glass, serve with a piece of pineapple and (or) a cocktail cherry.
3. Hot and White. 20 ml of vodka, a small chili pepper, 40 ml of White Chocolate Vanilla Cream, 10 ml of cream. Mix all ingredients, serve with cinnamon stick.
4.Chocolate Martini. 30 ml tequila, 15 ml Dark Chocolate, 15 ml Triple Sec, 10 ml lime juice. Mix everything in a shaker, pre-dip the edge of the glass in sugar.
5. Chocolate Caipirovska. 40 ml vodka, 20 ml Dark Chocolate, 1 lime, brown cane sugar to taste. Mix the ingredients in a cocktail glass, cut the lime into quarters.
6. Chocolate Gimlet. 40 ml gin, 15 ml lime juice, 15 ml Dark Chocolate. Mix everything, serve in a tumbler.
7 Salzburgh Lemonade 40 ml Chocolate Vodka, 15 ml orange liqueur, 15 ml lemon juice, lemonade to taste. Mix all ingredients, serve in a tall tumbler.
8. Tabula Rasa. 30 ml Chocolate Vodka, 20 ml bitters, 20 ml red vermouth. Mix everything, serve in a tumbler garnished with orange zest.