Chocolate Bitters

Flavor Profile

Tall, dark and yes, somewhat handsome, most definitely rich and original: New bitters for a new era of cocktails!  Top notes of rich, floral, nutty cocoa combined with an intoxicating infusion of aromatic botanicals.  Distinct cocoa encourages the nose to invite in warm spices and citrus undertones.  Our Chocolate Bitters made with organic cacao nibs blur the lines between old world bitters and new world flavors. Deep chocolate notes are supported by classic bitter flavors and accented with a hint of spice. Cocoa butter and dark chocolate seduce the nose. Hints of vanilla, cinnamon are elicited on the palate.   Our Chocolate Bitters play exceptionally well with sweet vermouths and all kinds of aged spirits like whiskey, rum, tequila, and brandy. Add a dash to a Manhattan or Negroni to start exploring its complex flavor or use in a Tequila Old Fashioned to bring forward the spirit’s vegetal attributes.

Our Chocolate Bitters has a sweet and cocoa-rich aroma with a deep and subtly bittersweet taste and a smooth, velvety, and melt-in-your-mouth feel.  Chocolate Bitters are not sweet like chocolate syrup. They are dark, rich, and complex. A bitter chocolate nose leads the palate to dark chocolate, cinnamon, and spice flavors supported by classic European bitter herbs.

Cacao beans lose the top notes of their flavor when they are processed into chocolate, but you can get those precious top notes back, just add our pure Chocolate Bitters made from raw cacao nibs into your sweet treats.  It embodies the complex flavor of dark chocolate

Our Chocolate Bitters delivers the taste of chocolate in liquid form.  This bitters features rich cocoa notes and can be incorporated into ice cream bases, pudding recipes, beverages, and various culinary applications.

Our Chocolate Bitters pairs exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.

Like vanilla, chocolate originated in Mexico and Central America, where it was cultivated by the native population for hundreds of years before they were conquered by the Aztecs. The name chocolate is derived from the Aztec word xocolatl, meaning “bitter water.” During Aztec rule, chocolate was consumed as a drink, which also contained ground corn, honey and vanilla. When the Aztec leader Montezuma served it to Hernán Cortés, the Spanish conquistador was so astounded he demanded to know the ingredients. Cortés eventually brought cocoa beans to Spain and Europe, where they were used solely for a hot chocolate drink for centuries by the upper classes. It wasn’t until 1847 that chocolate was consumed in solid form, when British chocolatier J.S. Fry and Sons developed the first-ever method for molding cocoa butter into chocolate bars, which soon became a worldwide favorite.

Made from only the finest cocoa beans, liquid chocolate bitters is sure to add an irresistible full-bodied chocolate flavoring with just a splash. Melted chocolate or cocoa powder can change the chemistry of your dessert. Avoid the hassle and utilize this decadent bitters to bring your creations to life! Help enhance and highlight the flavor of rich dark chocolate in your favorite delicacies. Complement the flavor of vanilla, coffee, cinnamon and so much more. Tap into your wild side by adding this chocolate flavoring to a mole sauce...we dare you!

Chocolate Bitters work well in a range of spirit-forward and vermouth-based cocktails. Specifically recommended serves include the Manhattan, Negroni, Old Fashioned, Boulevardier, and Right Hand. The bitters pair best with brown spirits, including whiskey, rum, tequila, and brandy, as well as sweet vermouths, sherry, aperitif bitter liqueurs, and port wine. The combination of cacao, cinnamon, and vanilla notes complements the caramel and oak character of aged spirits and integrates naturally with vermouth-based builds.  The dark chocolate and cacao notes echo espresso's roasted, bitter character, while cinnamon adds a warm spice layer that bridges chocolate and coffee.  It reinforces espresso's inherent bitterness rather than fighting it, producing a layered depth. The result is a profile described as dark, rich, and complex, with spice accents that can add dimension to coffee-forward builds without overwhelming the base spirit or espresso.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Suggestions for Uses

• Cherry Bomb: ¾ cup Soda Water, 5 dashes of Chocolate Bitters, 1½ oz Bourbon, 2 sugar cubes, 1 Maraschino Cherry.  Muddle the Cherry with the sugar, pour into a glass of ice. Add Chocolate Bitters, bourbon & soda water.  Stir gently, serve immediately. 

• Add 1–2 teaspoons to cakes, brownies, and cookie dough to deepen the chocolate flavor and bring out rich, roasted notes

• Mix into icings, chocolate ganache, whipped cream, or buttercream to intensify the existing chocolate profile.

• Making an ice cream or gelato with this Chocolate Bitters allows you to be as wildly creative as possible

• Bacon wrapped figs with a chocolate dipping sauce is as deliciously decadent as it sounds

• Short rib tacos with a chocolate mole sauce is simply dreamy

• Try adding Chocolate Bitters to your next tart recipe to take it in an inventive new direction

• Stir a few drops into your morning coffee, lattes, or hot chocolate for a quick mocha upgrade

• It adds a wonderful depth of flavor to savory, chile-based recipes like Mexican mole sauces

• Peppermint bark

• Peppermint cappuccino garnished with chocolate shaving and mint chocolate cookie crumbles

• Chocolate peppermint cheesecake

• Mint chocolate cupcakes

• Peppermint Patty and mint chip ice cream

• Chocolate mint brownies

• Chocolates & Truffles: Mix into chocolate ganaches, truffle fillings, mousses, or coatings for a fruity-chocolate delight.

• Baking & Pastries: Add to cakes, cookies, muffins, or brownies for a rich, fruity chocolate flavor.

• Beverages & Smoothies: Stir into coffee, lattes, milkshakes, protein shakes, milk, or smoothies for a decadent truffle twist.

• Desserts & Frostings: Use in puddings, ice creams, frostings, or glazes for a luxurious flavor infusion.

• Yogurts and puddings

• Incorporate it into chocolates, candies, and dessert sauces

• Add to your homemade nutritional bars, cereals, and snack

• Perfect in flourless brownies, silky chocolate creme pie, homemade magic shell, pudding, mousse, cookies, chocolate ganache, homemade hot chocolate, pancakes, banana bread, and homemade Nutella

• Chocolate cake with raspberry filling

• White chocolate ice cream with strawberry swirl

• Mexican hot chocolate

• Chocolate and hazelnut cheesecake

• Mint chocolate chip ice cream

• White chocolate and peppermint cookies

• Chocolate and orange cookies

• Strawberry cupcakes with chocolate icing

• Mocha chocolate tart

• Cherry chocolate ice cream 

• Vanilla ice cream with chocolate ganache swirl

• Replace traditional vanilla bitters with chocolate bitters in recipes (or use half-and-half) to give classic treats a decadent twist

• Add 1-3 dashes to an Old Fashioned, Manhattan, or Sazerac. The chocolate notes beautifully complement the sweet vermouth in a Manhattan or tone down the heat in a smoky mezcal drink.

• Old Fashioned:2 oz Bourbon or Rye whiskey, 1/4 oz Simple syrup, 2-4 Dashes of chocolate bitters. Combine ingredients in a mixing glass with ice, stir for 15-20 seconds to chill, and strain into a rocks glass with fresh ice. Garnish with a twist of orange peel.

• Amp up an Espresso Martini or a spiked cold brew by adding 2-3 drops to balance the sweetness of coffee liqueurs.

• Pair them with orange bitters to create a dynamic duo that both brightens and deepens your drink.

• Add a few drops to hot cocoa, coffee, or vanilla ice cream for an elevated, gourmet twist.

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