Servings: 6 glasses
Equipment
- 1 Stovetop
- 1 Espresso Maker
- 6 Martini Glasses
- 1 Cocktail Shaker
Ingredients
Rich Terracotta Syrup
- 1,500 g Water
- 300 g Granulated Sugar
- 10 g Allez Belgian Glucose Syrup
- 270 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
Cashew Cocoa Cream
- 235 g Cashew Nuts medium roast
- 270 g Water hot (1)
- 200 g Water room temperature (2)
- 5 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
Cashew Cocoa Foam
- 45 g Cashew Cream
- 60 g Coconut Milk condensed
- 150 g Coconut Cream 35%
Mocha Martini
- 270 g Vodka
- 100 g Rich Terracotta Syrup from part 1
- 130 g Espresso
Assembly
Instructions
Rich Terracotta Syrup
- Add water, sugar, glucose, and 270 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder in a pot and blend until combined.
- Cook to 110°C/230°F. Remove from the heat and transfer to a heatproof container.
- Cool to 15°C/59°F. Store in the refrigerator.
- Refer to the mocha martini recipe below for further instructions.
Cashew Cocoa Cream
- Add the cashews and water (1) in a bowl. Cover for 30 minutes and then strain the cashews.
- Transfer to a food processor.
- Stream in water (2) into a food processor. Add the 5 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder and blend until smooth.
- Store in the refrigerator until ready to use.
Cashew Cocoa Foam
- Note: This foam should not be made more than 30 minutes in advance for stability purposes.
- Add the cashew cream and condensed milk into a stand mixer with whip attachment.
- Start whipping and stream coconut cream into the mixture. Whip until thick.
- Store in the refrigerator until ready to use.
Mocha Martini
- Place all the ingredients in a cocktail shaker filled ½ with ice cubes.
- Shake thoroughly. Strain into chilled glasses.
Assembly
- Once all the components are made, pour the mocha martini into the glasses.
- Finish with cashew cocoa foam. Filling it to the rim of the glass.
- Dust with the deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder.