all natural small batch
Bob’s Chocolate Bitters
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.
From a culinary perspective…
Bob’s Chocolate Bitters add sophistication to this Cherry Cheer cocktail, which would make a decadent alternative to dessert:
Cherry Cheer
Ingredients
- 2 measures dark rum
- 1 measure Disaronno
- ½ measure Heering Cherry Liqueur
- 5ml Creme de Cacao
- Bob’s Orange & Mandarin Bitters and Bob’s Chocolate Bitters
Method
Place all ingredients in a mixing glass, fill with ice and stir then strain into a chilled coupette glass.
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 recipiesReviews for Bob’s Chocolate Bitters
Strong cacao aroma’s with hints of hazelnuts and malt. The palate is naturally dark chocolate with espresso coffee notes and a barky, bitter finish.
Napa Valley Distillery
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