- 1,500g Water
- 300g Sugar
- 10g Liquid Glucose
- 270g deZaan Rich Terracotta Cocoa Powder
- Add all the ingredients 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.
- 235g Cashew Nuts (medium roasted)
- 270g Water (hot) (1)
- 200g Water (room temperature) (2)
- 5g deZaan Rich Terracotta Cocoa Powder
- 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 cocoa powder and blend until smooth.
- Store in the refrigerator until ready to use.
- 45g Cashew Cream
- 60g Coconut Milk (condensed)
- 150g Coconut Cream (35%)
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.
- 270g Vodka
- 100g Rich Terracotta Syrup (from part 1)
- 130g Espresso
- Place all the ingredients in a cocktail shaker filled ½ with ice cubes.
- Shake thoroughly. Strain into chilled glasses.
- Refer to the assembly section below for further instructions.
- deZaan Crimson Red Cocoa Powder (for dusting)
- 6 Martini Glasses (chilled)
- Cocktail Shaker (with ice cubes)
- 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 cocoa powder.
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- 27 foundational and inspirational recipes including technical deep dives
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