So, the Mozart Distillery in Salzburg (where else?), turning 60-years-old, is marking its big birthday with a new liqueur called, simply, "Mozart Chocolate Cream."
Would the composer have approved? If it's sweet and alcoholic--and Classicalite is waiting for its sample crate--then undoubtedly.
The makeup of the thing is actually rather complex, apparently. It involves a cocoa macerate being refined in bourbon oak casks for at least six months.
Which is considerably longer than it took Mozart to dash off La Clemenza di Tito.
Mozart-themed food (and drink) stuffs are hardly new. The ball-like Mozartkugel, granddaddy of them all, has been going since 1890.
Less well-known is its stable mate, the Bachwurfel.
When is someone going to create the Adèsbonbon, we wonder? Or the John Williams Easter Egg?
