[4] An early 19th-century American cookbook, published in 1825 and preserved in an historical archive in South Carolina, includes a similar recipe.

A late 19th century food science manual gives a recipe that includes techniques for clarifying and coloring the liqueur.

To keep the chocolate extract in suspension and make the liqueur thicker, glycerine may be added.

[5] Recipes for home-made chocolate liqueurs may also include raw eggs as an ingredient, presenting a risk of salmonellosis.

[11] Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles of wines said to have belonged to Thomas Jefferson, and traded by Hardy Rodenstock.

The alcohol content of crème de cacao varies, but 20–25% ABV (40–50 proof (U.S.)) is common.