Chocolate Martini Recipe (2024)

FAQs

What is a chocolate martini made of? ›

Drizzle chocolate syrup inside the martini glasses then add chocolate syrup to a shallow plate and coat the rims of the glasses. Combine Baileys, chocolate liqueur, and vodka in a co*cktail shaker filled with about a cup of Ice. Shake until thoroughly chilled. Strain drink into prepared glasses.

Combine creamer, vodka and chocolate liqueur with a cup of ice in a martini shaker or lidded jar. Shake well. Dip rim of martini glass in chocolate syrup followed by sparkling sugar.

Crème de Cacao is a sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla. It is different from chocolate liqueur, which is usually sweeter and more syrupy. It comes in 2 varieties, dark and white. Commonly used in mocha martinis or coffee drinks.

Crème de Cacao. Chocolate liqueurs vary greatly, and Godiva is distinctly different than crème de cacao. Long a favorite in the bar, crème de cacao is a very sweet chocolate liqueur that is available in dark and white (clear) varieties. It is produced by multiple brands and, though it is thick, it is not creamy.

Pairing Chocolate with Liquor

Though a few spirits fall out of these categories, it's generally accepted that the six types of distilled spirits are: brandy, gin, rum, tequila, vodka, and whiskey. Each pairs particularly well with chocolate, but the pairings depend on the blend in question.

Kahlúa (Spanish: [kaˈlu. a]) is a brand of coffee liqueur owned by the Pernod Ricard company and produced in Veracruz, Mexico. The drink contains rum, sugar, and arabica coffee.

Pure cream and rich, chocolate combine to create a smooth, decadent sip perfect for an after-dinner treat. Treat your guests to a sweet, sensory experience. Pure cream and rich, chocolate combine to create a smooth, decadent sip perfect for an after-dinner treat.

It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate.

Meet NEW Baileys Chocolate Liqueur. This Double Gold award-winning product combines two beloved treats – Baileys Original Irish Cream and real Belgian chocolate – to bring the pleasures of enjoying dessert to the bar.

Is Godiva chocolate liqueur discontinued? ›

And while Godiva may be the name that comes to mind when you think of chocolate liqueur, we would like to take this opportunity to remind you that while it remains in the market in some places, Godiva discontinued it's chocolate liqueur years ago.

Bicerin Italian Chocolate Liqueur

The Bicerin recipe has not been altered since the beginning of 1800, when Turin producers began mixing cocoa and hazelnuts to cut expensive import costs. Today, the nutty, chocolatey flavors of this liqueur are an important part of Turin's culture and tradition.

Mozart makes chocolate cream liqueurs that may be the best substitute for co*cktails normally made with Godiva. Tippy Cow also makes a rum-based chocolate cream that may work in many recipes.

Substitute for the dark version

Some chocolate liqueurs are creamy, so keep that in mind if it would affect the appearance or flavor of your co*cktail. Irish cream liqueur like Baileys also contains a hint of chocolate, so it could work as a substitute too.

Chocolate syrup is a straightforward non-alcoholic alternative to crème de cacao that provides a rich chocolate flavor and the necessary sweetness. For co*cktails or desserts that call for crème de cacao, one can use: Chocolate syrup: 1:1 ratio for sweetness and chocolate taste.

The martini is a co*cktail made with gin and vermouth, and garnished with an olive and/or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the co*cktail's base spirit.

Chocolate liquor is a paste produced from ground cocoa nibs from the beans of the cocoa tree (Theobroma cacao). When cooled and solidified, it is used to make chocolate for baking, confections and other applications. It's composed of a combination of cocoa solids and cocoa butter, typically at a 50:50 ratio.

Want to know more? Here's a quick guide to other terms you might see. Baking Chocolate: Chocolate liquor, served straight up, is all that's in baking chocolate. Its bitterness comes from pure nibs, the finely ground centers of roasted cocoa beans.