Chartreuse (liqueur) which said "Liqueur fabriquée à Tarragone par les Pères Chartreux" ("liquor manufactured in Tarragona by the Carthusian Fathers"). At the same time, the "Compagnie Fermière de la Grande Chartreuse", a corporation in Voiron that obtained the Chartreuse assets, produced a liqueur without benefit of the monks' recipe which they sold as Chartreuse. While the French corporation was acting legally in France, the monks successfully prevented the export of the liqueur to many other countries, since the order retained ownership of its foreign trademark registrations, largely because the recipe had been kept secret. On the night of the sinking of the
Chocolate liqueur as a subspecies of chocolate liquor. Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It is used in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. A food writer notes that many recipes for chocolate truffle add a small amount of chocolate liqueur to melted chocolate, and warns that adding the liqueur often causes the chocolate to seize. One of the more unusual uses is in chocolate rolled fondant. Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles