Finally, a Match for the Chocolate Martini

The Chocolate Martini has suffered long enough. Forced to endure the indignity of cheap, mismatched garnishes like chocolate "kisses", shavings or syrup more appropriate atop sundaes or mixed with common milk, the Chocolate Martini has yearned for a garnish befitting its stature.

It's Brethren, Perfect, Dirty, Cosmo and others have enjoyed a cornucopia of accents: twists, cherries and of course, olives of every kind.

Now, the Chocolate Martini can take its place on the bar and garner the attention it deserves.

Now, it has The Cholive^®.

Recipes

Cocoa Banana Martini
As served at The Bosch Tavern, Hales Corners, Wis.

Drizzle chocolate sauce on the inside of a martini glass
Fill a shaker with ice and add:
1.5 oz. Kaluha
1 oz. of Crème de Banana
0.5 oz Crème de Cocoa
About 1 oz. Bailey’s Irish Cream
Shake vigorously and strain into the glass
Garnish with The Cholive^®


Chocolate Malt Martini
As served at Jo Jo’s Martini Lounge, Wauwatosa, Wis.

Drizzle chocolate sauce on the inside of a martini glass
Fill a shaker with ice and add:
1.5-2 oz. Vanillacuddy’s
1 oz. Dark Crème de Cocoa
1 oz. Cappuccino Godiva
1 shot glass full of dry malt mix
Shake vigorously and strain into the glass
Garnish with The Cholive^®


Dirty Grasshopper
As served at Kä Lounge, Franklin, Wis.

1 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Green Crème de Menthe
1.5 oz. White Crème de Cocoa
.5 oz. Half & Half
Garnish with chocolate syrup and a Cholive^® on a pick

Cholive Storage Tips

The Cholive^® is best kept in an odor-free, cool, dry spot at a steady temperature of 68F-71F and 50-55% Humidity. Do not refrigerate The Cholive^®. You may freeze and thaw in the refrigerator. Please note that The Cholive^® will sweat during the thawing process. Be careful where you store bulk product. Chocolate likes to pick up surrounding odors. It is important to keep The Cholive^® dry. The Cholive^® is best consumed within 2-4 weeks of purchase.

Tips for piercing The Cholive^® with a skewer

The Cholive^® is trendy and does not mind being pierced. Some cracking will naturally occur. The Cholive^® has a seam in the middle: avoid piercing through that area. Pierce at an angle or lengthwise through the “pimento” for greatest success. Best results occur when a stainless metal skewer is slightly warmed. You only have to warm the skewer to allow it to melt the chocolate upon piercing. Remember, the melting point of chocolate is 96F-98F. Plastic, glass, and wood skewers are all acceptable. Please don’t use an open flame on that .

Tips for polishing The Cholive^® to a healthy shine

Chocolate has sensitive skin. Your Cholives are no different. You’ll notice that because of our packaging, we allow you to view those little morsils before you dive in. In this format a bit scuffed up. For display purposes, you can polish The Cholive^® with oils such as olive, almond, etc. Be creative and experiment with the flavors! Simply dab some oil onto a paper napkin and roll or rub The Cholive^® in the dab of oil. Voila – you have a brand-spanking shiny new Cholive^®!