Bob’s Chocolate Bitters

Bob’s Chocolate Bitters imparts an indulgent dark chocolate profile with roasted malt and mocha espresso notes, adding richness to bar and kitchen recipes.

While the potential health benefits of cacao nibs are well known, Bob focuses on their decadent flavour to create Bob’s Chocolate Bitters.

Chocolate needs no introduction: it is one of the world’s most favoured products and its botanical name, Theobroma cacao, literally translates as “food of the gods”. The beans of the cacao tree are fermented, dried and roasted to produce cacao nibs - the heart of Bob’s Chocolate Bitters. Rich in flavanols, dark chocolate has a slight bitterness that lends itself well to cocktail bitters.

Bob’s Chocolate Bitters was initially developed to support the launch of Glenmorangie’s Signet Whisky “Velvet Explosion”. After that launch it gained popularity among London mixologists, prompting Bob to bring it to market.

The subtle bitterness of chocolate balances the sweetness of the liqueur in a Black Russian, producing a more rounded flavour and emphasising coffee notes. The caramel and spice is accentuated in a Manhattan, while an Old Fashioned takes on a unique twist with just a few drops.

For non alcoholic options, stir Bob’s Chocolate Bitters into iced coffee, cola or a milkshake for an aromatic burst.

With a little experimentation, culinary recipes can be given a decadent lift with a dash of chocolate bitters.