Velvetised Chocolat Martini Recipe, , hi-res

Additional Information

To create the silky-smooth texture of our Velvetised™ Creams, we meld real chocolate with vodka, before folding it into cream. The result is a satisfying cacao depth with a gentle alcohol warmth. This ode to the classic vodka martini takes that velvety finish and adds a dash of rum, for an even deeper warmth that lingers beyond the final sip.

  • Ingredients
  • 50ml Chocolate Velvetised Cream*
  • Rum 25ml
  • Ice cubes
  • Melted chocolate(we recommend 70% Classic drinking chocolate flakes)

  • *vodka, signature chocolate and cream - velvetised
  • Serving Suggestion: Martini glass
    • 1. Dip the rim of the glass into your melted chocolate, then leave it to set. 

      • 2. Add the ice, Velvetised Cream and rum to a cocktail shaker.

        • 3. Shake, then strain into a martini glass. 

          • 4. Sit back. Sip. Savour. 

    The Character of Cocoa

    The flavour of cocoa and the chocolate it produces varies depending on where the cocoa is grown. Different growing regions have different personalities, each pairing well with other ingredients.


    Madagascar, Vietnam

    Fruit-led flavours, refreshing in the mouth – perfect with fruits, dark meats and game.


    Saint Lucia, Trinidad, Java

    Complex and multi-layered flavours jostling for position. Goes with pork, chicken and wines.


    Venezuela, Dominican Republic, Peru, Ecuador

    Roasted flavours, led by mellow notes of roasted nuts. Ideal with fish, eggs and desserts.


    Demystifying Cocoa Percentages

    The percentages used on chocolate labels can sometimes seem a bit confusing. A 40% milk chocolate, for example, is not made with 40% milk. The percentage always refers to the amount of cocoa used in the recipe, and the rest will either be all sugar (darks) or milk and sugar (milks/whites).

    You’ll find higher percentages in dark chocolate recipes, with less in milk, and least in white. Surprisingly, one of the UK’s most famous dark chocolates contains just 39% cocoa, and its milk counterpart only 23%. That means the largest ingredient overall is sugar. We believe this is wrong. We always prefer to use more cocoa in our chocolate for an authentic and satisfying cocoa hit. We put 40 – 70% cocoa in our milk and Supermilk chocolate, and 70-100% in our dark.

    Our white chocolate has a much higher cocoa percentage than average, at 36%.

    Sugar only costs a tenth of the price of even the cheapest cocoa beans, so it’s no wonder that it is tempting for low – quality makers to use so much of it. But in the world of fine chocolate, deciding on whether to use, say 73% or 75% cocoa in a recipe is the chocolatier’s choice and depends on the quality, character and flavour profile of the bean harvest. In many ways, deciding the cocoa percentage is like deciding the alcohol level in a good wine.


    How To Melt Your Chocolate

    In a Bain-Marie (recommended)

    This traditional method offers a great deal of control. Put your chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t actually touch the hot water (or it can burn the chocolate). Heat in the steam for about 2 minutes until fully melted, stirring occasionally.


    In a Microwave

    Put your chocolate in the microwave on high power for a total of 40-50 seconds, but only in 10 second bursts, stirring in between to ensure it doesn’t burn. Stop when fully melted.


    Essential Cocoa Nib Know-How

    Knowing how to extract the best flavours from your cocoa nibs is essential to many of our recipes. It’s easy to buy cocoa nibs these days, but they can be of variable quality. Follow our tips below to make sure you get the most flavour possible from your nibs.


    Awakening your Nibs

    Often your nibs will have a silver grey hue to them as they have oxidised around the outside. This is harmless, but we recommend you grind them vigorously in a pestle and mortar for 30 seconds. You’ll see the nibs turn a gorgeous mahogany brown, their amazing flavour and aroma awoken at the same time.


    Soak them in Water

    After awakening, the nibs may still be hard and flinty. Soak them in a little hot water (just enough to cover them) for about 20 minutes which will soften them, the soaking liquid can be set aside as a flavoursome stock.


    Storing your Nibs

    Just like coffee, roasted nibs should be kept in an airtight container. If you are able to source ‘just roasted’ nibs or have made your own, you can freeze them in an airtight container until needed, retaining maximum flavour.

    Velvetised Chocolat Martini Recipe

    A chocolatier’s take on the elegant classic. Real melted chocolate, gentle alcohol warmth soothed with cream.

    • preparation time: 10 mins
    • ease of preparation: Easy
    Velvetised Chocolate Cream 500ml, , hi-res

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    Classic 70% Dark Hot Chocolate Sachets, , hi-res

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