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Bean to Bar-tini

Food

SADLY today we must say goodbye to Jade Bentley The Chocolate Maker… Boo hoo !!  We’re finishing the series with a decidedly grown-up chocolate treat, Jade’s very own chocolate martini, aka the ‘Bean-to-Bar-tini’!  Jade devised this delicious cocktail with the good folks at Mr Willkinson bar in Brunswick!  HUGE THANKS to Jade for sharing her incredible chocolate recipes with us all month – we may have to make this an annual tradition… I am having sugar withdrawals already! – Lucy

29th October, 2013

Chocolate dipped mandarin and blood orange segments, with a light dusting of sea salt flakes!  The perfect condiment for Jade’s luscious chocolate martini.  Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.

Chocolate Martini, aka the ‘Bean to Bar-tini’!  Serves here with  choc-dipped mandarin segments, with a light dusting of sea salt flakes!   Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.

Chocolate liquor ingredients.  Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.

Chocolate Martini Ingredients.  Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.

Jade Bentley of Monsieur Truffe
Tuesday 29th October 2013

It’s funny when you talk about growing up, the memories that are evoked by chocolate.  For many people, it’s memories of parents and grownups eating and enjoying liqueur filled chocolates and bon bons. I can still remember the box with all the individually wrapped mini bottles in various brightly coloured foils (and I still wonder whose job it was to get all the writing on the foil lined up perfectly with the bottle!).

Actually, the one chocolate that almost turned me off chocolate entirely was my father’s favourite. Cherry liqueur bon bons that remind him of growing up in Europe still remind me of the worst tasting medicine you could possibly find!

This chocolate cocktail came about after an afternoon at my local bar Mr Wilkinson in Brunswick, tossing around ideas with my friends Jack and Kitty, who run the bar.  As they will attest, this cocktail combines two of my favourite things, chocolate and rum. In my opinion, these two ingredients are always the perfect partnership. Whether as a rum and raisin chocolate bar, or a rum filled bon bon, it’s a combination that never seems to date.

So alongside these two signature ingredients, the addition of the Cointreau provides a lovely balance and freshness to the mix. What is really wonderful here though, is that we are using real chocolate, so you get the honest depth and richness of quality chocolate in your cocktail, and not the harshness of imitation chocolate liquor.

INGREDIENTS

For the chocolate liquor

  • 100g 70% dark chocolate
  • 100g raw sugar
  • 150ml water

For the cocktail

  • 1 part chocolate mix
  • 1 part good quality dark rum
  • ½ part Cointreau

To garnish (optional)

  • Carefully peeled mandarin pieces (choc-dipped with a sprinkling of salt flakes, if you can be bothered!)

METHOD

For the chocolate liquor

To make the chocolate liquor, put the water, sugar and chocolate in a pot and bring to a simmer, stirring constantly. Remove from the heat and allow to cool.

For the cocktail

Pre chill your cocktail glasses in the fridge before starting.

Put this cocktail mixture (as outlined above) in a cocktail shaker and shake before pouring into your prechilled glasses. Garnish with some chocolate dipped orange segments or cocoa powder before serving.

HUGE THANKS to Jade for sharing her incredible chocolate recipes with us all month – what an AMAZING month!
Don’t forget you can follow Jade’s daily chocolate making adventures on Instagram!

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