cacao-nib-packaging

THE PRODUCT
T’MARO CACAO NIB is a single-origin spirit-based cacao liqueur sweetened with dates. This product was made using Dandelion Chocolate single-origin cacao nibs from the Camino Verde farm in Ecuador. This product is a pure expression of two ingredients, chocolate and date liqueur.

THE STORY
Chef Elizabeth Falkner and beverage-alcohol industry veteran Heather Freyer were inspired by the Amaro and Eau de Vie they made and wanted to express dates and chocolate in the best way possible. They called on their friends at Dandelion Chocolate in San Francisco, a bean-to-bar chocolate maker to utilize some of their single origin cacao nibs to make this divine liqueur.

THE TASTE
Roasted chocolate, tobacco, cognac, desert nights, campfire

amaro-cocktail

THE SERVE
Neat, in a cocktail such as the T’MARO Cacao Carajillo. Like the adventurous spirit of California cuisine pioneers, express yourself by mixing it into your favorite cocktail recipes.

CACAO CARAJILLO
1 oz T’MARO Cacao Nib Liqueur
1 oz T’MARO Amaro
2 oz freshly brewed Equator Coffee

Pour all ingredients into a shaker full of ice and seal it.
Shake it for 15 seconds and strain into a chilled coupe or
rocks glass filled with ice. Garnish with two espresso beans
or cacao nibs and orange peel

MOCHA CARAJILLO
2 oz T’MARO Cacao Nib Liqueur
2 oz freshly brewed Equator Coffee

Pour all ingredients into a shaker full of ice and seal it. Shake it for 15 seconds and strain into a chilled coupe or rocks glass filled with ice. Garnish with two espresso beans or cacao nibs and orange peel.