Get ready for the long overdue rehabilitation of egg liqueur – courtesy of none other than Matthias Sievert. Trust this distiller legend to elevate this misunderstood beverage from the sickly sweet corner into a work of art. Rich velvety eggs and Benjaminer cherry schnapps from the Hesselbach valley make for an amazing breadth of complexity. Best enjoyed at 10-14 degrees.
While we would kindly ask you to spare this very special treat the indignations of a small chocolate cup, we do understand that chocolate and egg liqueur can be a killer combination. That’s why we’re including a bar of Holger Int’Veld’s Nibby Kamili in this package, made with top-tier cocoa boasting notes of fruit and rich cream. It just doesn’t get any better!
Why not order all these products individually? Because this lovely little package deal gets you 5% off, that’s why!
Ovum egg liqueur
What makes this one so special is the addition of cherry brandy from Benjamin cherries of the Haselbach valley, turning it into a complex and multifaceted drink.
cocoa beans & Nibs Kamili, unrefined cane sugar, raw cocoa butter.
cocoa percentage min 82%
|calories||2482 kJ / 599 kCal|
|total fat||48 g|
|saturated fat||29 g|
|total carbohydrates||29 g|
|total sugars||18 g|