Chartreuse (liqueur) roots", and that yellow chartreuse is, "Similar to above, adding cardamom seeds and socctrine aloes." However the recipe remains a secret. The monks intended their liqueur to be used as medicine. The recipe was further enhanced in 1737 by Brother Gérome Maubec. The beverage soon became popular, and in 1764 the monks adapted the elixir recipe to make what is now called Green Chartreuse. In 1793, the monks were expelled from France along with all other Religious Orders and manufacture of the liqueur ceased. A copy of the manuscript was made and kept at the Monastery. The original left with
Chocolate liqueur or a dark caramel color, which is often labeled "dark crème de cacao". The French word "crème" refers to the creamy texture of this very sweet liqueur, but there is no actual dairy cream in it. The alcohol content of crème de cacao varies, but 20% to 25% ABV (40–50 proof (U.S.)) is common. Chocolate liqueur Chocolate liqueur is a liqueur that tastes like chocolate. Chocolate liqueur is not a new invention. There is mention, in French, of producing and selling chocolate "en liqueur" as early as 1666. Context suggests this is a chocolate liqueur, not a chocolate liquor or