Chocolate Gianduia Martini Recipes

GIANDUJA

Steps:

• Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE GIANDUIA MARTINI

Steps:

• Fill cocktail shaker with ice.
• Pour ingredients into the cocktail shaker and shake it up.
• Strain mix into cold martini glasses.

GIANLUCA'S CIOCCOLATINI: CHOCOLATE MARTINI

Steps:

• Rub the rim of a martini glass with a pear half, wetting the rim. Then dip the rim of the martini glass in the finely chopped chocolate. Fill a cocktail shaker with ice, vodka, and chocolate liqueur. Shake vigorously. Strain the liquid into the prepared martini glass. Serve immediately.

COSMOPOLITAN MARTINI

Steps:

• Pour jigger of vodka in shaker.
• Put splash (just a quick splash) of triple sec.
• Pour in cranberry juice.
• The real stuff is so much better than the cocktail.
• Fill shaker with ice.
• Shake until mixed and chilled.
• Take chilled martini glass (if you have them,it is not necessary and twist lime into bottom of it, squeezing in the lime juice and put twist in glass.
• Pour contents of shaker into glass. Color should be a dark pink to red, depending on taste.
• Enjoy!

GODIVA CHOCOLATE MARTINI

Steps:

• Mix all ingredients in a cocktail shaker filled with ice and shake.
• Pour into a chilled cocktail glass that is rimmed with chocolate syrup.

CHOCOLATE MARTINI

Steps:

• Shake first 2 ingredients with ice, till icy cold.
• Strain and serve up in a chilled cocktail glass rimmed with chocolate syrup.

GIANDUIA CHOCOLATES

Steps:

• Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
• Toast and skin hazelnuts. In a food processor pulse hazelnuts until finely chopped, about 30 seconds. Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
• When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature. If chocolate is too warm, add reserved chocolate, stirring until smooth.
• Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan. Chill confection, covered with plastic wrap, until firm, at least 2 hours. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares. Chocolates keep, covered and chilled, 1 month.

CHOCOLATE MARTINI

Steps:

• Add ice to your shaker. Add all four ingredients to the shaker and shake for about 30 seconds. Strain into martini glass and enjoy!
• I store my vodka in the freezer to keep it icy cold.
• I like to crush my ice before I add it to my shaker. When I am shaking it some of the crushed ice melts and also a few tiny pieces get through my strainer into my glass which I like. If you don't want tiny ice particles in your drink than use regular ice instead of crushed.
• I have used a pitcher with a tight fitting lid to make several at once and they turn out great.