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 of wines said to have belonged to Thomas Jefferson, and traded by Hardy Rodenstock. Benjamin Wallace writes in his book The Billionaire's Vinegar that at a wine tasting of 19th century wines from Château Latour, provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes. Wine and chocolate are a classic flavor pairing, and this is reflected in some cocktails that combine a strong red wine with a dash of chocolate liqueur. Varieties There are three types of chocolate liqueur: liqueur, cream liqueur, and crème de cacao. Chocolate liqueur Afrikoko (coconut and chocolate) Ashanti Gold Bicerin Di Giandujotto (chocolate and hazelnut) Godiva Dark Chocolate Intramuros Liqueur de Cacao Liqueur Fogg Mozart Black (dark chocolate) OM Dark Chocolate & Sea Salt Liqueur Royal Mint-Chocolate Liqueur (French) Sabra liqueur (dark chocolate and Jaffa oranges) Thornton's Chocolate Liqueur Chocolate cream liqueur Cadbury Cream Liqueur Dooley's White Chocolate Cream Liqueur Dwersteg's Organic Chocolate Cream Liqueur Godiva White Chocolate Florcello Chocolate Orange Cream Liqueur Mozart Gold Chocolate Cream Liqueur Mozart White Chocolate Cream Liqueur Vana Tallinn Chocolate Cream Vermeer Dutch Chocolate Cream Liqueur Crème de cacao Crème de cacao may be either clear or a dark caramel color, which is often labeled dark crème de cacao. The French word identifies it as a crème liqueur, a liqueur with a high sugar content as stipulated by various regulations (for example, European law requires a sugar content of 250 g/L). There is no dairy cream in it. The alcohol content of crème de cacao varies, but 20–25% ABV (40–50 proof (U.S.)) is common. See also List of chocolate drinks References Chocolate liqueurs Chocolate drinks French liqueurs