A textural rhapsody, championing the best qualities of the classic negroni and a collection of Australia’s best rainforest producers & farmers.
By Evan Stroeve
Glassware
Rocks glass
Garnish
Chocolate Cracker
65g Liquid Glucose
80g Dark Chocolate
130g Icing Sugar
30ml Water
METHOD: In a small pan, heat the sugar, glucose and water to 165ºC. Add in the chocolate, and stir gently to melt and mix well.
Pour the mixture onto a silicone mat and leave to set. Once set, blitz in a dry blender until a powder. Preheat oven to 180ºC.
Sprinkle the chocolate onto the tray into moulds and place into oven for 2 minutes until melted. Remove and allow to set. Store in the refrigerator.
Ingredients:
25ml Gin
25ml Daintree Chocolate Wine
25ml Cherry Campari
Method:
Stirred