Chocolate Orange Martini Recipe
A twist on a gin martini flavoured with orange and liquid entered chocolate pearls served in a glass with a sugared rim finished with orange zest and Special Ingredients Crackle Crystals.
Chocolate Orange Martini Recipe
Eddie Shepherd
1
15 minutes
0 minutes
Molecular Gastronomy Cocktails
Molecular Gastronomy
A twist on a gin martini flavoured with orange and liquid entered chocolate pearls served in a glass with a sugared rim finished with orange zest and Special Ingredients Crackle Crystals.
Ingredienti
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20g Caster Sugar
20g Special Ingredients Crackle Crystals
Zest of one Orange
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35ml Cointreau
50ml Gin
35ml Suspension Syrup
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400g Volvic Water (chosen specifically because it is
low in calcium)
200g Caster Sugar
70g Cocoa Powder
40ml Gin
5g Special Ingredients Sodium Alginate
Indicazioni
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Stir the ingredients together in a bowl.
Turn the glass upside-down and dip the rim of the glass in a little mild olive oil then shake off the excess oil and dip the rim of the glass into the orange sugar powder.
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Pour all the ingredients into a glass filled with ice and stir to chill the drink.
Then strain the drink into the prepared glass with the Orange Crackle Crystal rim.
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Blend together the water and Sodium Alginate.
Add the cocoa powder and sugar into the blender and blend well.
Pass the mixture through a sieve or muslin to remove air bubbles.
Use a pipette or syringe to make caviar pearls by dropping the chocolate mixture into a calcium bath (see additional recipes).
Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.
Finally, stir a spoonful of chocolate pearls into the
drink.
Serve as soon as possible after making.