Chocolate liqueur - Wikipedia

^ Jump up to: a b .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Louis Grivetti; Howard-Yana Shapiro, eds. (2009). Chocolate: History, Culture, and Heritage. John Wiley and Sons. p. 975. ISBN 978-0-470-12165-8. ^ Linda K. Fuller (1994). Chocolate fads, folklore & fantasies: 1,000+ chunks of chocolate information. Haworth popular culture. Routledge. p. 276. ISBN 1-56024-337-6. ^ Jean Elie Bertrand, ed. (1780). "Section II: Des liqueurs spiritueuses par infusion". Descriptions des arts et métiers. Vol. 12. de l'Imprimerie de la Société Typographique. ^ Jump up to: a b Simon Morelot (1803). Cours elementaire théorique et pratique de Pharmacie-chimique, ou manuel du pharmacien-chimiste. Vol. 2. Poignée. p. 519. ^ Jump up to: a b William Theodore Brannt; William Henry Wahl, eds. (1887). The techno-chemical receipt book: containing several thousand receipts, covering the latest, most important and most useful discoveries in chemical technology, and their practical application in the arts and the industries. H. C. Baird & co. p. 495. ^ A. Emil Hiss (1906). The standard manual of soda and other beverages: a treatise especially adapted to the requirements of druggists and confectioners (Revised ed.). G. P. Engelhard & Co. p. 257. ^ Mimi Freid (1987). Making Liqueurs for Gifts. Garden Way Publishing bulletin. Storey Publishing. p. 32. ISBN 0-88266-499-9. ^ Carol E. Steinhart; M. Ellin Doyle; Barbara A. Cochrane, eds. (1995). Food Safety 1995. Food Science and Technology Series. Marcel Dekker. p. 618. ISBN 0-8247-9624-1. ^ Chocolate liqueur brands Archived 2014-01-11 at the Wayback Machine, Dark chocolate liqueur ^ Shirley O. Corriher (2008). BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Simon and Schuster. p. 544. ISBN 978-1-4165-6078-4. ^ Toba Garrett; Steven Mark Needham; Christine Mathews (2004). The Well-Decorated Cake. Sterling Publishing Company, Inc. p. 144. ISBN 1-4027-1773-3. ^ Benjamin Wallace (2008). The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine. Crown. ISBN 978-0-307-33877-8. ^ Jeff Bundschu; Mike Sangiacomo; Jon Sebastiani (1999). The wine brats' guide to living with wine. Macmillan. p. 276. ISBN 0-312-20443-4. ^ Cadbury's Cream Liqueur: A Case History Archived 2009-05-01 at the Wayback Machine International Journal of Wine Marketing 1992, Vol. 4, Issue 2, pp. 33-37. Retrieved 3 April 2009