Discover the inspiration and science behind Baileys® Chocolat Luxe
This month, Diageo Bar Academy on Facebook ran a live question and answer session with Anthony Wilson, Principal Scientist for Baileys Chocolat Luxe. Taking on this role in complex technical innovations at Baileys after 12 years working in liquid development, Anthony got his start studying Food Science & Technology at university, fuelling his passion for new product development.
In case you missed it, here’s a snapshot of the world of Baileys Chocolat Luxe, with some recipes for how best to enjoy it.
Inspiration and science
Launched 37 years after Baileys Original Irish Cream, which is well loved as a complex and indulgent cream liqueur, Baileys Chocolat Luxe was created to match an authentic chocolate experience – that multi-sensorial event that begins with snapping off the first piece of chocolate from the block, through to the bitter aftertaste of cocoa.
The liquid development team worked closely with sensory scientists to evaluate about 200 different chocolates from around the world. Different brands, styles and origins were shortlisted and key sensory characteristics were identified in each one. From there, the chocolates were clustered into groups to narrow down the ones that would best complement the Baileys profile. The team ended up working with a chocolate partner to blend a bespoke chocolate recipe for Baileys Chocolat Luxe.
It took three years to invent the science that now seamlessly combines molten chocolate and Baileys, and 839 formulations to get the final product that is now enjoyed by consumers worldwide. The 15.7% ABV in Baileys Chocolat Luxe is another important component in its flavor profile. It was derived after countless tests, as the magic number that would strike the perfect balance between the sweetness of Belgian chocolate and the bitterness of whiskey.
Working with Baileys Chocolat Luxe: top tips
What’s the perfect Baileys Chocolat Luxe serve? What does it work well with? Anthony shares his top tips:
- I recommend serving it straight from the fridge, over 3 large cubes of ice in a Baileys Venus glass. This dials up the whiskey notes that warm the mouth and slightly alters one’s perception of sweetness. If you’re in the mood for a real chocolate experience, serve it at ambient temperature or even a little warm.
- All red fruits work well with Baileys Chocolat Luxe. The slight acidity will bring out the cocoa and intensify the chocolate notes. Other tasty garnishes could include sprigs of mint, citrus fruit peels or vanilla pods. Biscuits or wafers are excellent options too.
- Raspberry has a background juiciness and acidity that cleanses the palate to make way for the rich creamy texture, roasted chocolate notes and some of the slightly burnt cocoa undertones that complement the whiskey in the finish.
- Baileys Chocolat Luxe will work with a number of spirits due to the complex nature of the liquid. It may be used in any drink you would ordinarily incorporate chocolate in. Vodka, rum and brown spirits work best due to the darker and slightly more substantial flavours they offer.
Recipes to try
(1.3 standard drinks* per serve, 13gm)
Shake with ice, pour into a chilled martini cocktail glass and garnish with a raspberry or strawberry.
Chocolate Black Forest by Missy Flynn
Chocolate Mint by Missy Flynn