Brecon Chocolate Orange Gin, 37.5 percent ABV, 70 cl, Award Winning

Product Information

Chocolate Week aimed to promote fine chocolate flavour, independent artisan chocolatiers and the chocolate companies who work directly with cocoa farmers to encourage fair trade pricing.

To make your white chocolate liqueur, put a bowl over a large pan of simmering water (but not touching the water), add the white chocolate and stir until melted. Add the milk and sugar and stir to dissolve. Take off the heat, stir in the vodka and leave to cool. Transfer to a suitable container and freeze for several hours, then pass through a sieve to remove any solids. Chocolate or cocoa gin is delicious simply served with your favourite, neutral tonic and a slice of orange to garnish. Next test: try decreasing the Campari so the other flavors can stand out more. Grind the cocoa nibs into a powder using a spice grinder for more flavor. Increase the orange extract to ½ teaspoon. Test #2 However, if you find it to be too bitter for you, you can easily swap in Aperol, which is also red in color but is sweeter, less bitter and has notes of orange and rhubarb. How do you make a Chocolate Negroni?We like to think we’re not being biased when we think this gin is a real winner: our recipe received the bronze medal at the World Gin Awards 2019 and received three stars in the 2014 Great Taste Awards. This take on the classic martini will have you wondering how you can possibly have a plain gin martini! Also known as cacao nibs, these are small pieces of crushed cocoa beans that have a bitter, chocolatey flavor. You can use roasted or raw cacao nibs for this recipe. You can usually find them in the baking section of the supermarket or online. We don’t recommend using normal chocolate. How to drink cocoa gin

Dust the rim of the glass with cocoa powder, or if you want a more chocolatey taste, with grated chocolate.

The longer you leave the cocoa to infuse, the stronger the flavour will be - cocoa nibs are quite bitter and intensely flavoured, so we recommend leaving the nibs to steep for less time than you would for, say, a fruit-infused gin. The colour will also get a little darker.