Appearance: Completely opaque, dark walnut brown. Aroma: Dark bittersweet chocolate, chocolate nibs, there is a note of espresso coffee in the background and a hint of vanilla. Flavour and Texture: The taste is sweet, but not cloying, the texture rich and the flavour just like chocolate syrup (as mentioned in the official tasting notes here). No metallic or artificial note – it’s just an excellent chocolate flavour. This looks and smells exactly like my own home-made chocolate liqueur (recipe below) and I can’t give higher praise. As for the taste it’s just as good and maybe even better. This is the first time I’ve tasted Mozart Dark and it is very agreeable. I’d still rate their Gold Chocolate Cream Liqueur one notch higher due to its creamy, full texture and similarity to Italian drinking chocolate, but this is an excellent alternative if you don’t want a creamy texture, and both get a summary rating of "Very Good" from me. Chocolate liqueur: Ingredients: 300g cocoa nibs 500ml dark rum 200ml vodka 200ml white rum 2 vanilla pods, split open Method: Grind the chocolate nibs just a little in a coffee grinder or with a mortar & pestle. Place in a 1 litre jar and add the rums and vodka, and the vanilla pods. Allow to macerate for 3-4 weeks. Filter through cheesecloth into a fresh jar. Make a semi-rich simple syrup of 300g sugar to 230ml water. Add the syrup to the infused liquid and bottle. The result will be very close to Mozart Dark Chocolate liqueur. “Very Good” : 86/100 (4 stars)