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

Product Information

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. 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.

The Espresso Martini Velvetised Cream holds a bold fusion of robust espresso and the smooth richness of chocolate cream. We think it’s the best way to awaken your senses. 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. Elegance and opulence unite in this delectable selection. If our Velvetised Creams weren’t special enough on their own, now you can sip in style with a sophisticated coupe glass. Add a nibble of our sumptuous Caramel Chocolate Batons, and you’ve got an indulgent treat like no other. A beautiful gift, or a moment of heaven just for yourself. 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. Why not accompany your tipple with a bite of our Caramel Chocolate Batons? With mellow, moreish notes of dulce de leche, these morsels are decadent without being overpowering.Smooth, sinful, elegant: our Espresso Martini Velvetised Cream bottles the most decadent flavours, ready for you to enjoy cold or stirred into a hot drink. Vodka, espresso, white chocolate and cream, velvetised together for that undeniably silky-smooth texture. This tipple is dangerously easy to sip on! We’re partial to a shot (or more) all year round! The costs for delivery, installation services and monthly insurance products cannot be placed on BNPL. The Chocolate Velvetised Cream has a fond place in our hearts at Hotel Chocolat. It is one of our classic recipes, one that epitomises the luxurious merger of premium spirits and the finest cacao. It’s the first flavour that we released out of our selection of Velvetised Creams. After taking our Mint Chocolate Royale Selector and Super Thin Dark Chocolate Mint Truffles as the flavour benchmarks, David experimented with various fresh and fragrant mint oils. He discovered the ideal blend of cooling peppermint, warming vodka, real cream and 70% dark chocolate. Thanks to our revolutionary Velvetiser technology, we’ve managed to take chocolate liquor, and capture an authentic silky texture like no other. This is a key component to the ideal cosy beverage. Although we’re confident in our chocolatiers’ ability to find the perfect balance of flavours, we still put our creations through a vigorous four-step tasting process. This is to make sure we’ve achieved a harmonious marriage of both tastes and textures for you to enjoy. Why not try it out for yourself? Mint Chocolate Velvetised Cream

Hotel Chocolat fans are snapping up a 'to die for' chocolate cream liqueur drink which some people say is 'better than Baileys. Hotel Chocolat's Espresso Martini Chocolate Cream combines the luxurious taste of Hotel Chocolat chocolate with vodka, coffee and cream, for an easy-pour drink that's perfect for the Christmas period. A second penned: "Great taste, wish they sold bigger bottles since this one went I just a few days." If you thought salted caramel on its own sounded divine, you might want to get your hands on our Salted Caramel & Clementine Chocolate Cream Liqueur. The sweet and salty notes of salted caramel blend perfectly with the zesty citrus notes of clementine. Together they fuse in harmony, lifting our liqueur to a level where it sings, even to the choosiest of palates.

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In fact, our macarons have been inspired by authentic French patisserie, and our chocolatiers have taken the essence of the classic confection and given it an innovative chocolate makeover. You will find a light-as-air hazelnut whip delicately sandwiched between two solid milk chocolate discs. The result? A heavenly blend of textures and melt-in-the-mouth satisfaction. When to Enjoy a Velvetised Cream In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture until well combined. You can then choose to spoon the mixture into individual dishes (for a sophisticated touch) or a larger dish if this is easier. Cover the mousse and let it chill overnight until it is firm. The chilling is the most important part, so make sure you plan in advance. If you’ve heard of The Velvetiser then you’ll already be aware that the process of velvetisation ensures a perfect balance between flavours and textures. In the case of Velvetised Cream, the balance is between the warming boldness of alcohol and the sweetness of chocolate. This creates a drink that is both indulgent and sophisticated for those chilly evenings indoors. Our Velvetised Creams You’ll find higher percentages in dark chocolate recipes, with less in milk, and least in white. Surprisingly, one of the UK’s most famous dark chocolates contains just 39% cocoa, and its milk counterpart only 23%. That means the largest ingredient overall is sugar. We believe this is wrong. We always prefer to use more cocoa in our chocolate for an authentic and satisfying cocoa hit. We put 40 – 70% cocoa in our milk and Supermilk chocolate, and 70-100% in our dark.

Place a heat-resistant bowl set over a saucepan of simmering water without the base touching the water. Break your chocolate into the bowl. Stir for two minutes until melted and remove from the heat. However, recipes have been found for this chocolate concoction in cookbooks throughout history — from a French pharmacy manual in 1803 to an 1825 American cookbook archived in South Carolina. Some sources even suggest that ‘chocolat en liqueur’ was produced and sold in France as early as 1666 and we know that in 18th-century New England a ‘chocolate wine’ was a much-loved drink. 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? As the leaves turn golden and the air grows crisp, the turn of the season signals a time of hygge-like indulgence. In the spirit of this beautiful (and much chillier) season, we have an offering of chocolate liquor for our guests. Add a luxurious twist to your autumnal evenings with Hotel Chocolat’s Velvetised Creams. A chocolate liqueur takes a distilled spirit such as whiskey or vodka and adds chocolate along with some additional flavours such as orange or mint to give it an essence of that ‘special something’.As the festive season approaches, our Velvetised Creams to stand out as the perfect addition to your celebrations. These creams, with their rich flavours and velvety textures, are more than just drinks, but a symbol of indulgence and sophistication. An indulgent collection of Chocolate Velvetised Cream, paired with light-as-air macarons — the perfect combination of textures and flavours. Every commencing sip and bite will complement the deep cacao notes within the Chocolate Velvetised Cream.