Mozart Gold Chocolate Cream, is the first Mozart chocolate liqueur launched in 1979. Two types of cocoa are used in its production: Forastero (west Africa) and Trinitario (Carribean). Mozart Gold contains fresh cream, conched dark chocolate from Belgium, genuine Bourbon-vanilla from Madagascar, crystal sugar, and pure sugar cane distillate. The cocoa and Bourbon vanilla are macerated in sugar cane distillate. Dark chocolate, sugar, cocoa, and cream infused with cocoa butter are blended in this exact order whilst the temperature and blending techniques are carefully observed. The different production temperatures and elaborate blending methods are crucuial for the taste and texture of the liqueur.