Orange and chocolate Martini
A variation on a gin Martini with orange and liquid-centred chocolate pearls, served in a glass rimmed with sugar, orange zest and Special Ingredients Crackle Crystals.
Ingredients used in this recipe
Orange and chocolate Martini
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A variation on a gin Martini with orange and liquid-centred chocolate pearls, served in a glass rimmed with sugar, orange zest and Special Ingredients Crackle Crystals.
Ingredients
Orange sugar with Crackle Crystals
- 20g caster sugar
- 20g Special Ingredients Crackle Crystals
- Zest of 1 orange
Chocolate and orange martini
- 35ml Cointreau
- 50ml gin
- 35ml suspension syrup
Chocolate pearls
- 400g Volvic water, chosen for its low calcium content
- 200g caster sugar
- 70g cocoa powder
- 40ml gin
- 5g Special Ingredients sodium alginate
Products used in this recipe
Method
Orange sugar with Crackle Crystals
- Mix the ingredients in a bowl.
- Turn the glass upside down and moisten the rim with a little mild olive oil. Remove the excess and dip the rim into the orange sugar.
Chocolate and orange martini
- Pour the cocktail ingredients into a glass filled with ice and stir to chill.
- Strain into the glass prepared with the orange sugar and Crackle Crystals rim.
Chocolate pearls
- Blend the water and sodium alginate.
- Add the cocoa, sugar and gin for the pearls, then blend thoroughly.
- Strain through a sieve or muslin to remove air bubbles.
- Using a pipette or syringe, drip the mixture into the calcium lactate bath, prepared according to the corresponding recipe, to form small pearls.
- Leave to react for 30 seconds, remove with a slotted spoon and rinse in clean water.
- Add a spoonful of chocolate pearls to the cocktail and stir gently.
- Serve as soon as possible after preparation.