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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

Servings

1

Prep Time

15 minutes

Cook Time

0 minutes

Cuisine

Molecular Gastronomy Cocktails

Category

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.

Chocolate Orange Martini Recipe Made With Special Ingredients Crackle Crystals and Special Ingredients Sodium Alginate

Ingredients

    Orange Crackle Crystal Powder

    • 20g Caster Sugar
    • 20g Special Ingredients Crackle Crystals
    • Zest of one Orange

    Chocolate Orange Martini

    • 35ml Cointreau
    • 50ml Gin
    • 35ml Suspension Syrup

    Chocolate Pearls

    • 400g Volvic Water (chosen specifically because it islow in calcium)
    • 200g Caster Sugar
    • 70g Cocoa Powder
    • 40ml Gin
    • 5g Special Ingredients Sodium Alginate

    Directions

      Orange Crackle Crystal Powder

      1. Stir the ingredients together in a bowl.

      2. 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.

      Chocolate Orange Martini

      1. Pour all the ingredients into a glass filled with ice and stir to chill the drink.

      2. Then strain the drink into the prepared glass with the Orange Crackle Crystal rim.

      Chocolate Pearls

      1. Blend together the water and Sodium Alginate.

      2. Add the cocoa powder and sugar into the blender and blend well.

      3. Pass the mixture through a sieve or muslin to remove air bubbles.

      4. Use a pipette or syringe to make caviar pearls by dropping the chocolate mixture into a calcium bath (see additional recipes).

      5. Allow the caviar to react for thirty seconds then remove with a slotted spoon and rinse in a bath of fresh water.

      6. Finally, stir a spoonful of chocolate pearls into the

        drink.

      7. Serve as soon as possible after making.
      Filed in: Cocktails, Crackle Crystals, Molecular Gastronomy, Sodium Alginate
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