The Flavor Feed: Chocolate
Chocolate is kicking off the year as Monin’s first Flavor of the Month for 2026.
A longtime favorite with endless versatility, the flavor is being reimagined across coffee, cocktails, mocktails, and wellness-forward beverages, proving that chocolate still has plenty of room to evolve.
The Flavor Feed: Chocolate
From Dark Chocolate and Chocolate Fudge to Sugar Free Chocolate, Monin’s chocolate lineup taps into key flavor trends, fueling creativity across coffee, cocktails, mocktails, and even the kitchen. It’s no surprise that 87% of consumers love chocolate flavors, making it a natural choice to kick off the year.
Did You Know?
The history of chocolate dates back more than 5,000 years. Chocolate originated in ancient Mesoamerica, where the earliest civilizations like the Olmecs and Maya first cultivated the cacao tree and processed its beans into a bitter drink.
Cacao was considered a gift from the gods and was originally used in ceremonies, as a form of currency, and as medicine. The bitter drink was later brought to Europe, where sugar was added, leading to the development of the sweet chocolate we know today.
It takes 400 cocoa beans to make one pound of chocolate.
White Chocolate Creme Brulé
by Angela Thompson, Senior Beverage Innovation Director
Ingredients
1/2 oz. Monin White Chocolate Sauce
1/2 oz. Monin Crème Caramel Syrup
1 1/2 oz. Spiced Rum
1 oz. Half & Half
1 oz. Infused Cold Foam*, to top
Glassware: Cocktail/Martini
Garnish: Sugar Sprinkles
Optional: Sprinkle turbinado sugar on top and torch with a butane light.
Preparation
Chill serving glass.
Pour ingredients into an ice-filled mixing glass in order listed.
Cap, shake, and strain into chilled serving glass.
Garnish and serve.
*Cold Foam
Ingredients
2 oz. heavy cream
½ oz. white chocolate sauce
Preparation
Add a hand-shaken cold foam on top with 2 oz. heavy cream and ½ oz. white chocolate sauce, shake vigorously with a metal shaker ball to achieve a delicious cold foam (2 servings).
Chocolate Raspberry Soda
by Anacorina Garcia, Innovation Coordinator
Ingredients
1/4 oz. Monin Swiss Chocolate Syrup
1/4 oz. Monin Raspberry Syrup
7 oz. Cola
Glassware: 16 oz. Glass
Garnish: Raspberries
Preparation
Pour ingredients into an ice-filled serving glass in order listed.
Transfer into a mixing tin and back into serving glass.
Garnish and serve.
Preparation
Chill serving glass.
Pour ingredients into an ice-filled mixing glass in order listed.
Cap, shake, and strain into chilled serving glass.
Garnish and serve.
Chocolate Covered Cherry Old Fashioned
by Jeff Ruth, Senior Beverage Innovation Director
Ingredients
1/4 oz. Monin Dark Chocolate Syrup
2 dash(es) Fee Brothers Cherry Bitters
1 dash(es) Angostura Bitters
2 oz. Premium Bourbon
Glassware: 12 oz. Glass
Garnish: Chocolate covered Cherry*
Preparation
Pour ingredients into mixing glass with ice in order listed.
Stir vigorously to chill and strain into an ice-filled serving glass.
Garnish and serve.
Additional Notes
*For garnish: Slowly melt dark chocolate chips or bars in the microwave in 15-second intervals, stirring in between until smooth. Dip the preferred cherry halfway into melted chocolate and place in the freezer to harden prior to service.
Welcome to The Flavor Feed, your go-to column for the latest buzz in the world of spirits, cocktails, and all things flavor-packed. Whether it’s uncovering bold new trends, spotlighting standout ingredients, or diving into expert tips, we’re here to keep your palate inspired and your creativity flowing. Let’s explore what’s shaking, stirring, and mixing in the industry this month!
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