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.

Rum

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

1. Chill serving glass.
2. Pour ingredients into an ice-filled mixing glass in order listed.
3. Cap, shake, and strain into chilled serving glass.
4. Garnish and serve.

*Cold Foam

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Ingredients

• 2 oz. heavy cream
• ½ oz. white chocolate sauce

Preparation

1. 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).

Non-Alcoholic

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

1. Pour ingredients into an ice-filled serving glass in order listed.
2. Transfer into a mixing tin and back into serving glass.
3. Garnish and serve.

Liqueur, Vodka

After Midnight

by Julia Melucci, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Vodka
• 1/2 oz. Coffee Liqueur
• 2 shot(s) Espresso
• 1 oz. Monin Dark Chocolate Sauce
• Glassware: Cocktail/Martini
• Garnish: Espresso Beans, Cocoa Powder

Preparation

1. Chill serving glass.
2. Pour ingredients into an ice-filled mixing glass in order listed.
3. Cap, shake, and strain into chilled serving glass.
4. 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

1. Pour ingredients into mixing glass with ice in order listed.
2. Stir vigorously to chill and strain into an ice-filled serving glass.
3. 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!