Hotel Chocolat: Vodka Espresso Martini Chocolate Velvetised Cream, 500 milliliters

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We wanted our own revolutionary espresso martini, strong in those punchy coffee notes, yet mellowed with the creaminess of chocolate. The result? We settled on white chocolate for this alcoholic treat. Satisfyingly smooth and with a fragrant, subtly sweet finish, we like the fact that our white chocolate can hold its own against aromatic coffee notes and warming, boozy undertones. Sugar only costs a tenth of the price of even the cheapest cocoa beans, so it’s no wonder that it is tempting for low – quality makers to use so much of it. But in the world of fine chocolate, deciding on whether to use, say 73% or 75% cocoa in a recipe is the chocolatier’s choice and depends on the quality, character and flavour profile of the bean harvest. In many ways, deciding the cocoa percentage is like deciding the alcohol level in a good wine. Knowing how to extract the best flavours from your cocoa nibs is essential to many of our recipes. It’s easy to buy cocoa nibs these days, but they can be of variable quality. Follow our tips below to make sure you get the most flavour possible from your nibs. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture until well combined. We like to think of our Mint Chocolate Velvetised Cream as a refreshing twist on two classic flavours. The Mint Chocolate Velvetised Cream is a testament to the art of flavour fusion — something that we’re always experimenting with in our kitchens.

We’ve teamed up with the wonderful Alex Webb ( @chefwebb1) who has developed the perfect method for creating a delectably smooth Chocolate Espresso Martini using our favourite kitchen gadget: the Velvetiser. We’re proud to be the only chocolatier to run two bars — on our Saint Lucian cacao plantation and at our restaurant in London’s Borough Market — giving the floor to our chocolatey creations. This combination results in a drink that is both invigorating and luxurious, perfect for party guests seeking a sophisticated yet comforting beverage. Enhance the experience with the help of our Caffe Latte Selector, where the notes of coffee in the chocolate align beautifully with the cream. Cheers to that! The Tipples and Treats Gift Set Often your nibs will have a silver grey hue to them as they have oxidised around the outside. This is harmless, but we recommend you grind them vigorously in a pestle and mortar for 30 seconds. You’ll see the nibs turn a gorgeous mahogany brown, their amazing flavour and aroma awoken at the same time.Peruse our collection of luxury alcohol treats, perfect for all adults. Whether you’re raising a toast to a promotion, celebrating an engagement or simply welcoming the weekend, our range of wine, beer and spirits make the perfect addition. They also pair beautifully with our luxury chocolates. As the only chocolatiers to run two bars, we’d like to think we know a thing or two about chocolate and booze pairings. That’s why we’ve put our own cacao twist on some alcohol favourites.

The result is something special. These chocolates are the perfect way to charm dinner party guests, but they taste just as good enjoyed on a quiet night in!

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Not all chocolate is created equal. Hotel Chocolat's mission is to make the best on the planet, with three pillars as the foundation: authenticity, originality and ethics. The recipes are made with more cacao, less sweet for a deeper, more satisfying taste. A third said: "This tastes amazing, probably one of the best things available from Hotel Chocolat. Bought for my partner and they absolutely loved it. So smooth and creamy, tastes better than a regular espresso martini! A nice treat after a long week!" Bake for 15 – 20 minutes or until you see cake tops forming. Leave to cool for a few minutes before serving warm with vanilla ice cream. Chocolate Espresso Mousse

But how do you make sure your espresso martini has that delicious frothy element? Well, the Velvetiser will certainly give you a head start in that department. The way it churns the ingredients produces a delightfully cloud-like texture. Using high-quality espresso, as opposed to instant coffee, also helps. A second penned: "Great taste, wish they sold bigger bottles since this one went I just a few days." For instance, after spending two years perfecting our original Velvetised Chocolate Cream, Chef David Demaison turned his hand to creating the ultimate mint cream tipple. He created an after-dinner mint and drinkable digestif, all in one. Following the epic success of our tipsy chocolates and cacao-centred liqueurs, we’ve created a whole new collection of chocolate liqueurs.The old cliché ‘when you know you know’ pretty much sums up our love for this one. Espresso Martini Chocolate Cream Liqueur With the perfect harmony of sweet and salty, the Salted Caramel Velvetised Cream has a delightful blend of sweet caramel notes and a hint of sea salt. This creates a tantalising balance that is both sophisticated and irresistibly indulgent.

Just like a barista-grade espresso, an espresso martini is known for its distinctive crema — a layer of fine froth that adds texture and gives a beautiful colour contrast.

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We recommend that you keep your liqueurs in a cool dry place away from strong odours. This helps to preserve the perfectly balanced taste of your liqueur and avoids disappointment when you go to make your next glass. This coffee-dessert ‘two in one’ serves as an impressive twist on the post-dinner digestif that’s bound to impress your guests. Should You Keep Your Chocolate Liqueur in the Fridge?