Cao Chocolates - Miami Bean To Bar Chocolates Blog

Chocolate Martini Ingredients: (Serves 2) 3 ounces vodka plus 1 tablespoon vodka or vanilla vodka 1 teaspoon of cacao nibs, finely ground 1 teaspoon turbinado sugar 1 1/2 ounces clear crème de cacao Directions: Use a spice or coffee grinder to grind the cocoa nibs. You will have some of the nib and sugar mixture leftover. Try sprinkling it on ice cream or frozen yogurt. Pour 1 tablespoon vodka onto a small plate or saucer. Stir together the nibs and sugar on another small plate. Dip 2 martini glasses in the vodka to coat the rims and then dip the rims into the nib mixture. Stir together the remaining 3 ounces vodka and the crème de cacao with ice in a cocktail shaker until cold. Strain into the martini glasses. Serve immediately.

Wine and Chocolate Pairings Matching Flavor Nuances Wine and chocolate paired together? They're natural companions. Both have complex flavors and notes, both have similar components and nuances in common. A wine and chocolate pairing follows the same kind of process as a wine or chocolate tasting, except you taste both together. Examine the attributes of the chocolate, and follow the same steps as you would in a classic chocolate tasting. That includes noting the aroma, listening for the snap when you break it and checking the shine and glossiness. Before tasting it, though, take the same notice of the wine. Swirl the wine in the glass: be aware of the color and the viscosity. Sniff the wine and note the bouquet and flavor components. Sip the wine; let it fill your mouth. Notice the wine's complexity, which flavors come to mind. Now take a small bite of the chocolate, let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with