But in the world of fine chocolate, deciding on whether to use, say 73% or 75% cocoa in a recipe is the chocolatier’s choice and depends on the quality, character and flavour profile of the bean harvest. This carefully curated set includes two of our most popular Velvetised Cream flavours – Chocolate and Espresso Martini – alongside some Caramel Chocolate Baton nibbles. After taking our Mint Chocolate Royale Selector and Super Thin Dark Chocolate Mint Truffles as the flavour benchmarks, David experimented with various fresh and fragrant mint oils.

Smooth, sinful, elegant: our Espresso Martini Velvetised Cream bottles the most decadent flavours, ready for you to enjoy cold or stirred into a hot drink.And the final of the three new flavours is salted caramel and clementine, which takes Hotel Chocolat’s salted caramel and velvitises it with vodka, clementine and cream. An indulgent, creamy Espresso Martini cream liqueur from popular chocolate producer Hotel Chocolat that is made with a combination of vodka, espresso, white chocolate and cream that is blended using Hotel Chocolat’s ‘velvetising’ method. This cocktail is known for its pick-me-up qualities, and we’ve replicated this in our award-winning Salted Espresso Martini Chocolates.

In the case of Velvetised Cream, the balance is between the warming boldness of alcohol and the sweetness of chocolate.Our experience running two bars — one in London’s Borough Market and one on the tropical isle of Saint Lucia — has allowed us to unite our love of coffee and cacao with a keen appreciation of fine spirits. Our creamy white chocolate holds its own against aromatic coffee notes, underpinned by a balancing measure of vodka. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.