Creme de Cacao
There is mention, in French, of making and selling chocolate en liqueur as early as 1666. Context indicates this is a chocolate liqueur, not a chocolate liquor or cocoa bean extract nor any additional chocolate flavored beverage. In New England preceding the 18th century American Revolution, a “chocolate wine” was popular. Its ingredients consist of sherry, port, chocolate, and sugar. A French guide published in 1780 also describes chocolate liqueur. An 1803 French dispensary manual includes a recipe for a chocolate liqueur (ratafia de chocolat, also ratafia de cacao). An early 19th-century American cookbook, printed in 1825 and preserved in an historical archive in South Carolina, includes a similar recipe. All across the 19th century and into the early 20th century, manuals and encyclopedias in French, English, and Spanish give related recipes. A late 19th century food skill manual gives a recipe that includes practices for clarifying and coloring the liqueur. A similar early 20th century manual gives four recipes.
In 1994, there were numerous brands of chocolate liqueur on the market; this is attributed to a 1990s “chocolate craze”.