hand crafted established 2005
A complex flavour profile with strong cacao aromas, hints of mocha and malt and a dark chocolate palate with espresso notes and a barky, bitter finish.
Of course, there can never be enough ways to enjoy chocolate but Bob originally developed his chocolate bitters to support the launch of Glenmorangie’s Signet Whisky “Velvet Explosion”. The product subsequently gained a cult following among London mixologists and a chocolate-y star was born.
Bob’s Chocolate Bitters add sophistication to this Cherry Cheer cocktail, which would make a decadent alternative to dessert:
Place all ingredients in a mixing glass, fill with ice and stir then strain into a chilled coupette glass.
Artwork by Natalie Mascall
Bob’s Chocolate Bitters could also pep up after-dinner coffee, add elegance to ice cream and we’ve heard a Michelin-star chef in Japan includes it in a rather stunning venison dish.More recipes
Dry, bittersweet chocolate that has an edge. The flavor is deep and rich with a slightly granular mouthfeel. Honestly, a minute after tasting these, I’d swear I just ate some chocolate. Nicely done. These will work with everything from brandy to vodka.
Good Spirits News
To-die-for choccy bitters from bespoke producer Bob. Bob’s Bitters focus on creating concentrated individual flavours to create an intense essence of each specific aromatic, eschewing the normal practice of using lots of different ingredients.
The Whisky Exchange
(Nik) Hannigan says Bob’s Chocolate Bitters have notes of mocha and espresso and “will add fantastic layers of flavor to whatever you are making”. Only a few dashes will give a drink “a lovely bitter, dark-chocolate depth”.
Dominique Pariso, The Strategist, New York
Contains cereals (gluten); May contain nuts (walnuts)
Natural sediment may occur - shake well before use.
For further information on ingredients and nutrional value, please contact us.