HOT CHOCOLATE

The best hot chocolate we've been serving at Borough Market for a decade

Cook to 80 degrees C the milk, cream,  sugar, salt and vanilla. Put chocolate flakes in a bowl. Carefully
mix some of the hot milk with the chocolate bits from the centre outwards until it forms a shiny emulsion and then mix this paste back into the hot milk. Let it cool uncovered. Sieve and reheat to serve.

It is very important to let the mix cool and reheat instead of serving immediately. When allowed to cool, the chocolate will cristallise and thicken the hot chocolate.

espresso HOT CHOCOLATE

Inspired by a customer at Borough market who religiously asks us to add hot chocolate to his Monmouth espresso cup.

Cook to 80 degrees C the milk, cream,  sugar, ground coffee, salt and vanilla. Put chocolate flakes in a bowl. Carefully mix some of the hot milk with the chocolate bits from the centre outwards until it forms a shiny emulsion and then mix this paste back into the hot milk. Let it cool uncovered. Sieve and reheat to serve.

It is very important to let the mix cool and reheat instead of serving immediately. When allowed to cool, the chocolate will cristallise and thicken the hot chocolate.

CHOCOLATE MARTINI

A bitter and intense chocolate version of this classic cocktail

Open the bottle of Vodka,and add the nibs and 100% chocolate in bits. Close and let it infuse for minimum 1 week turning upside down from time to time. You can leave it in as long as you want, it will continue to increase the chocolate taste and to darken the Vodka.

Fill shaker with ice. Pour 50ml vodka in shaker. Pour 25ml Lillet
Mix with cocktail spoon. Double sieve and serve in Martini glass on a bed of crushed ice. Decorated with a chocolate coated almond.

COCOA PULP BELLINI

A refreshing and exotic summer cocktail made from the flesh of cocoa pods

Cocoa pulp is an exotic fruit pulp but very rare to find. Let us know if you would like to buy some from us as Gerard is the first and the only chocolatier using cocoa pulp in the UK. Cocoa pulp has a fresh taste reminiscent of lychee and apple.

Prepare the cocoa pulp juice by defrosting the pulp and blending it one part pulp to 2 parts water.Chill and reserve.

Mix  50ml of Prosecco and 50 ml of chilled cocoa pulp juice moving them between 2 glasses to take some of the air out. Put into Champagne flute. Top up with 25ml of Prosecco. Serve immediately.

THEOBROMA GRANDIFLORUM AND TONKA MARGARITA

The name is a bit of a handful and this cocktail requires some hard to get ingredients but well worth a try 

Open the bottle of tequila and add the tonka beans roughly crushed. Close and let the tonka beans infuse for a minimum of 1 week turning upside down from time to time. The longer the tonka beans are inside the Tequila, the stronger the taste.

Cupuacu or Theobroma Grandiflorum is a cousin of the cocoa tree called Theobroma cacao. Its fruits contain seeds similar to cocoa beans but taste of its flesh and beans are very distinctive.

Prepare the cupuacu juice by mixing the pulp, water and agave syrup in a food processor. Cupuacy has very fleshy pulp so you really need a food processor or hand blender.

Put in cocktail glass lime juice, tequila and cupuacu juice. Add lots of ice. Shake for 2minutes. Sieve once.
In a shallow saucer, prepare mix of mix of cocoa powder and salt. Rub lime on rim of glass before dipping it into the powder and salt mix. Tap down the excess. Serve

Theobroma Grandiflorum is an exotic fruit pulp but very rare to find. Let us know if you would like to buy some from us as Gerard is the first and the only chocolatier using cupuacu pulp in the UK. Cupuacu has a bitter taste reminiscent of lemon and of dorian.

MATCHA white chocolate new orleans fizz

A twist on the classic New Orleans or Ramos Fizz, an original New Orleans drink with gin, cream, lemon and lime juice and orange flower water

Prepare the matcha hot chocolate. Cook milk and cream to 80 degrees C, pour into the matcha white chocolate flakes. Emulsify by mixing from the center outwards. Let cool.

Put in shaker gin, lemon juice, cold matcha drink. Take egg white and shake it to break it
Add 1 cocktail spoon of egg white to the shaker, add lots of ice and shake for 4 min (no kidding you really need to shake it for that long)
Prepare sling glass with ice to top. Double sieve drink into the glass and top up with soda water
 

This cocktail contain raw egg whites which present a risk of salmonella. Please make sure you use fresh eggs.