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
Eddie Shepherd
1
15 minutes
0 minutes
Molecular Cocktails
Molecular Gastronomy
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
Directions
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.