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Cacao Martini

Berkshire Kitchen

Cacao Martini

by Jane Worthington-Roth

Although belated, we think that - for all those chocolate lovers out there - this martini is invaluable and important to add to one's cocktail offerings.

When I think of Valentine’s Day, my thoughts go to chocolate and flowers because they have been so closely associated with the holiday for many years. Valentine’s Day is the time of year when shelves are stocked with chocolates housed in heart-shaped boxes.

If you know someone who loves all-things-chocolate, I’ve got the perfect libation for you – my husband’s recipe for a Chocolate Martini. What makes this one special is that it is made with “white” Crème de Cacao, which is actually clear. Combined with vodka, it looks like a classic martini, but has a deep rich chocolate flavor. You can serve it plain or rimmed with powdered chocolate.

Crème de Cacao is a chocolate bean flavored liqueur, often scented with vanilla. It is different from chocolate liqueur, which is usually sweeter and more syrupy. Crème de Cacao is available in two different variations: dark crème de cacao is dark brown, while white Crème de Cacao is the clear, colorless form of the same liqueur.

Chocolate Martini

If you want to rim the martini, coat the top edge of the martini glass with a little Crème de Cacao. Pour some chocolate powder onto a plate or shallow bowl and gently tap it on the table so the powder is a uniform depth of no more than ¼ inch. Dip the edge of the martini glass into the chocolate – the crème de cacao is just sticky enough to make a good base to hold the powder.

In a cocktail shaker, combine 3 parts vodka (we use Stolichnaya) to 1 part white (clear) Crème de Cacao. Add ice, and shake to chill. Strain into martini glasses.

If you’d like a little less sweetness and a bit more bite, use 4 parts vodka to 1 part crème de cacao.



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