Cacao Experience is reviving the classic liqueur chocolate by combining their artisanal chocolate-making expertise with the craft distilling skills of Strasbourg-based Hyca Distillery. The result is a locally made, organic, and elegant confection that merges rich chocolate with the subtle complexity of eaux-de-vie.
Crafted using a traditional starch molding technique, the liqueur is encased in a thin sugar shell, preserving its aroma and flavour before being coated in chocolate.
Hyca contributes organic, sustainably produced schnapps, a traditional Alsatian brandy made from local fruits and herbs, bringing an authentic regional touch to each bite.
Designed for adults, these chocolates offer a refined and indulgent tasting experience, celebrating both tradition and innovation through locally sourced, responsibly made ingredients.
“For this assortment of liqueur chocolates, we have selected four exquisite combinations of eaux-de-vie and aromatic plants, each bringing a unique and sophisticated touch:
Cherry and Lemon Balm Schnapps : This combination offers a perfect harmony between the fruity sweetness of cherry and the fresh, citrusy notes of lemon balm. The natural acidity of the cherry is balanced by the soothing taste of lemon balm, creating a liqueur chocolate that is both refreshing and indulgent.
Mirabelle and Rosemary Schnapps : Mirabelle plum, with its sweet and juicy flavor, pairs wonderfully with rosemary, which adds a herbaceous and slightly woody touch. This blend offers a complex taste experience, where each bite reveals new nuances of flavour.
Raspberry and Verbena Schnapps : Raspberry, known for its sweet and tangy flavor, pairs perfectly with verbena, which adds floral and citrus notes. This combination results in a vibrant and aromatic liqueur chocolate, ideal for even the most discerning palates
Pear and Thyme Schnapps : Pear, with its sweet and subtle flavor, pairs perfectly with thyme, which adds a slightly spicy and herbaceous touch. This combination offers a refined taste experience, balancing sweetness and complexity.”
In 2019, two brothers, one chocolate maker and the other graphic illustrator, decided to get together to found Cacao Experience - the first exclusively “bean to bar” chocolate factory in Strasbourg.
Etienne is a chocolatier. He is at the origin of the Cacao Experience project; the idea of which came to him when he was still a teenager and bewitched by the psychedelic rock of Jimi Hendrix. This hazy vision became more clear whilst working in France and abroad, giving him a broad and in-depth knowledge of the profession of chocolate maker. Along the way, the young man's intuition became a necessity: to get chocolate out of the mediocrity of the big manufacturers.
Romain is a graphic designer and illustrator, passionate about images. He discovers, through chocolate, an abundant universe rich in history, legends, travel, and politics. He invites his brother to join him in Strasbourg and convinces him to start together.
Here are our two bearded men, quickly joined by Sara to support them, embarked on an ambitious project, with an few means but a DIY spirit: the bare necessities and a few bags of good cocoa in an apartment in Strasbourg.
The ambition of Cacao Experience is simple: To develop a creative range, to be tasted with the eyes and the taste buds, for great chocolate lovers and epicureans.
Nutrition
Nutrition Information:
None supplied
Refer to ‘Additional Information’ for allergens
Ingredients
• Cherry and lemon balm liqueur candy. Ingredients: Sugar*, liqueur* (water, kirch brandy, wheat alcohol, sugar, cherries, lemon balm); dark chocolate, pure origin Nicaragua*: cocoa bean, sugar, cocoa butter; starch. Cocoa 70% min.
• Mirabelle plum and rosemary liqueur candy. Ingredients: Sugar*, liqueur* (water, Williams pear brandy, wheat alcohol, sugar, pears, thyme); dark chocolate, pure origin Nicaragua*: cocoa bean, sugar, cocoa butter; starch. Cocoa 70% min.
• Raspberry and lemon verbena liqueur candy. Ingredients: Sugar*, liqueur* (water, raspberry brandy, wheat alcohol, sugar, raspberries, verbena); dark chocolate, pure origin Nicaragua*: cocoa bean, sugar, cocoa butter; starch. Cocoa 70% min.
• Pear and thyme liqueur candy. Ingredients: Sugar*, liqueur* (water, Williams pear brandy, wheat alcohol, sugar, pears, thyme); dark chocolate, pure Nicaraguan origin*: cocoa bean, sugar, cocoa butter; starch. Cocoa 70% min.
*from organic farming.
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