From martinis and margaritas to a new take on the bellini, our cocoa experts reveal how to craft delectable grown-up drinks with a mouth-watering chocolatey edge

From martinis and margaritas to a new take on the bellini, our cocoa expertFeaturing cleverly combined ingredients with a warming hit of alcohol in an elegant glass, there’s nothing quite like a beautifully crafted cocktail as a treat come evening. Of course, here at Artisan du Chocolat we are firm believers in the idea that chocolate makes everything better – and cocktails are no exception. As such, we’ve taken three classic tipples to shake and stir with an irresistible cocoa dimension, resulting in decidedly grown-up serves for chocolate fans to make at home. Whether you’re looking for a show-stopping drink to impress guests with or simply an indulgent beverage to enjoy all to yourself, consider one – or all – of our contemporary cocktails. Of course, as chocolate is a wonderfully versatile ingredient, it will be a flavoursome addition to all manner of serves. Why not experiment with a chocolate-infused cocktail recipe of your own? reveal how to craft delectable grown-up drinks with a mouth-watering chocolatey edge

CHOCOLATE MARTINI
Simple yet elegant, a martini is arguably the most iconic of all cocktails. Ours offers a twist on the classic with an aromatic chocolate infusion.

INGREDIENTS
750ml bottle of vodka
45g Artisan du Chocolat 100% Chocolate Bar
25ml Lillet Blanc vermouth Crushed ice
Garnish: 1 chocolate-coated almond

METHOD
Break the chocolate into small pieces and add to the vodka before sealing the bottle. Let the spirit infuse for at least one week, turning the bottle upside down occasionally. The longer you leave it, the more intense the chocolate taste will become – the colour will also appear darker over time.

Fill a cocktail shaker with the ice, 50ml vodka and 25ml vermouth, and stir.

Double-strain the liquid and serve in a martini glass over more crushed ice.

Garnish with a chocolate-coated almond, if you wish.

COCOA PULP BELLINI
It’s no secret that wine and chocolate are a match made in heaven, meaning this popular party cocktail becomes all the more festive with an exotic shot of cocoa.

INGREDIENTS
75ml chilled prosecco 50ml cocoa pulp juice METHOD Prepare the juice by defrosting the pulp and blending 1 part pulp to 2 parts water. Chill and reserve.
Mix 50ml of prosecco and 50ml chilled cocoa pulp juice by transferring them between two glasses – this will help to remove some of the air, ensuring a smoother finish.
Pour into a champagne flute and top up with the remaining prosecco. Serve immediately.

METHOD
Prepare the juice by defrosting the pulp and blending 1 part pulp to 2 parts water. Chill and reserve.

Mix 50ml of prosecco and 50ml chilled cocoa pulp juice by transferring them between two glasses – this will help to remove some of the air, ensuring a smoother finish.

Pour into a champagne flute and top up with the remaining prosecco. Serve immediately.

THEOBROMA GRANDIFLORUM & TONKA MARGARITA
Sharp, refreshing and zesty, margaritas are an enduring summertime favourite. Our preferred serve features pulp from the fruit of the theobroma grandiflorum tree (also known as cupua u), a tropical rainforest tree closely related to cacao.

INGREDIENTS
750ml bottle of tequila
20ml lime juice
30ml water
15ml cupua u pulp
20g tonka beans
5g agave syrup
Garnish: Cocoa powder and salt

METHOD
Roughly crush the tonka beans and add to the tequila before sealing the bottle.

Let the spirit infuse for at least one week, turning the bottle upside down occasionally. The longer you leave it, the stronger the tonka flavour will become.

Prepare the cupua u juice by combining the pulp, water and agave syrup in a food processor or with a hand blender – the pulp has a very fleshy texture so using a machine will be easier than mixing by hand.

Put the cupua u juice and water into a cocktail shaker with 35ml tequila, before adding ice and shaking for two minutes. Strain the liquid once.

In a shallow saucer, mix a tsp of cocoa powder with another tsp of salt. Rub a lime wedge over the rim of a cocktail glass before dipping it into the mix and tapping to remove any excess.

Pour the margarita into the garnished glass.