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CHOCOLATE-CHILI MARTINI

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CHOCOLATE-CHILI MARTINI

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Ingredients

6 fluid ounce vodke
2 fluid ounce cinnamon infused sugar syrup
1 red chillis
1/2 fluid ounce white creme de cacao
2 fluid ounce chocolate syrup
For decoration
4 small red chillies
melted chocolate couverture to pipe the decoration, alternatively you may want to use store bought productto pipe the decoration, alternatively you may want to use store bought product
Utensils & others
1 cocktail shaker
1 muddling glass and pestle
10-14 ice cubes
4 Martini glasses chilled
  • Medium

Ingredients

  • For decoration

  • Utensils & others

Directions

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I have a confession to make. I admit, I am a chocoholic and love all things chocolate. I also like spicy food. I dislike sweet drinks and although I am not really a Martini drinker also (gin has always been more my beverage of choice), this recipe of a chocolate martini combines some of the best things in live for me. Depending on your personal taste you may want to start with a little less chili and work your way to the spiciness you prefer.

  1. Prepare a simple syrup with the addition of cinnamon bark to it.
  2. Melt the couverture for the decoration, place it in a small bottle or piping bag and swirl it around the chilled martini glass. Set aside.
  3. Muddle the chili with a little of the cinnamon infused syrup.
  4. Add the ice cubes to the bar shaker and add all other ingredients with the exception of the chocolate stick to it.
  5. Cover the shaker with the muddle glass tightly and shake vigorously until all ingredients are well combined and well chilled.
  6. Remove the muddle glass, and strain the martini into the prepared glasses into the glass.
  7. Decorate with the chocolate stick and an additional chili and serve immediately.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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