There seems to be some confusion as to what the difference is between these two products and when to use them in cocktails recipes. If both contain about 15-25% grain alcohol by volume (30-50 proof) and both taste like chocolate, what's the difference? Lots.

If you compare side by side shots of crème de cacao (pronounced cream da ka-cow) and chocolate liqueur you'll see there is a vast difference in consistency and color. The reason for that is crème de cacao's main ingredient is the cacao bean which gives it its light chocolate flavor. Other ingredients such as sugar, vanilla and other herbs are added to produce a more flavorful end product without altering the consistency. For dark crème de cacao, the beans are distilled and percolated which changes the color. Chocolate liqueur adds cream and actual chocolate (among many other ingredients and flavors) to their alcohol base thus producing a stronger, thicker, more dominate chocolate flavored product

When to use crème de cacao.

White or clear crème de cacao is used when you want a hint of chocolate flavor but not to alter the intended color of a cocktail such as a Grasshopper. Dark crème de cacao is the same flavor as the white but is used when you want a darker colored cocktail such as a Brandy Alexander. Because the white and dark are the same flavor you can use either or without affecting the taste of your cocktail.

Crème de cacao cocktails:

Cocaine Shooter

• 1/2 oz Amaretto
• 1/2 Irish Cream
• 1/2 oz Dark Crème de Cacao
• 1/2 Tia Maria
• 1/4 Half and Half
• Splash of Cola

Pour all ingredients into a shaker tin with ice. Shake well and strain into a shot glass and consume.

Polar Bear

• 1 oz Crème de cacao
• 1 oz Peppermint schnapps

Pour into a shaker tin with ice. Shake and strain into a shot glass. Drink. Should taste like a peppermint patty.

When to use chocolate liqueur.

Chocolate liqueur is a great dessert cocktail served either neat or on the rocks. It's also a main ingredient in chocolate martinis and cocktails where the chocolate flavor is dominant and color and consistency isn't an issue.

Chocolate liqueur cocktails:

Blind Russian

• 3/4 oz Irish Cream
• 3/4 oz Chocolate Liqueur
• 3/4 oz Coffee liqueur
• 1/2 oz butterscotch schnapps
• Milk

Pour all ingredients into a double rocks glass with ice. Give a good stir or shake in a shaker tin.

Broken Heat Martini

• 2 1/2 oz Absolut kurant vodka
• 1/2 oz Chocolate Liqueur
• 1 tbsp Cocoa powder or hot chocolate instant mix
• Orange wedge

Run orange wedge along the rim of a martini/cocktail glass and dip into cocoa powder to rim. You can also use chocolate flavored sugar. Pour vodka and Chocolate Liqueur into a shaker tin with ice. Shake well and strain into the glass. Garnish with the orange wedge.

When it comes down to it, it's really a matter of personal preference. You can substitute crème de cacao for chocolate liqueur and vice versa. It's chocolate so there's really no way you can go wrong. Head over to The 5th in Valley Village or Laurel Tavern on Ventura in Studio City and do a comparison taste test for yourself.