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

Rated 4.3 stars by 3 users

Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Cocktails

Servings

1

Prep Time

15 minutes

Cook Time

0 minutes

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.

Author:

Eddie Shepherd

Image of Chocolate Orange Martini Recipe

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 is
low in calcium)
200g Caster Sugar
70g Cocoa Powder
40ml Gin
5g Special Ingredients Sodium Alginate

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Directions

Orange Crackle Crystal Powder

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.

Chocolate Orange Martini

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.

Chocolate Pearls

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.

Filed in: Cocktails, Crackle Crystals, Molecular Gastronomy, Sodium Alginate

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