It’s being billed as the liquid version of a molten chocolate cake. After three years of failed experiments, the iconic brand for Irish cream has created a chocolate ‘luxe’ edition that infuses a generous amount of Belgian chocolate for the “ultimate molten chocolate drinking experience.”
The maker of Baileys Original Irish Cream has released Baileys Chocolat Luxe, a project that took three years, 200 varieties of chocolate and 839 failed experiments to create.
The result is a finished product made with Madagascan vanilla, 30g of Belgian chocolate per bottle, and a lower alcohol content, the key to creating a balanced flavor profile.
By cutting back on the alcohol level by 1.3 percent, the flavor of the whiskey complemented rather than overpowered the sweet, smoky essence of the chocolate, says Baileys.
“The philosophy behind developing Baileys Chocolat Luxe was to create an ambient molten chocolate experience -- something that you could pour and drink at room temperature that would have the multi-sensory experience of eating chocolate,” said principal scientist Anthony Wilson.
His father Steve Wilson was one of the creators of the original Baileys Irish Cream.
Meanwhile, for chocoholics looking for a chocolate-laced whiskey with more bite, Butler’s offers a range of chocolates and truffles infused with Jameson Whiskey, as does Baileys.
Popular food blog thekitchn.com also offers a recipe for a hot chocolate spiked with Kilbeggan Irish Whiskey.
Baileys Chocolat Luxe is being sold for £17 at Harvey Nichols in London and will roll out nationwide across the UK in October.