Step two: Pour all of your ingredients into the Velvetiser, press the button, and relax as the machine does its thing. Satisfyingly smooth and with a fragrant, subtly sweet finish, we like the fact that our white chocolate can hold its own against aromatic coffee notes and warming, boozy undertones. Vodka, espresso, white chocolate and cream, velvetised together for that undeniably silky-smooth texture. We like to think of our Mint Chocolate Velvetised Cream as a refreshing twist on two classic flavours. Their Espresso Martini Velvetised Cream is made from an indulgent blend of melted white chocolate, cacao-infused vodka, lashings of fresh cream and a real hit of espresso.

With the perfect harmony of sweet and salty, the Salted Caramel Velvetised Cream has a delightful blend of sweet caramel notes and a hint of sea salt.If you’re after a cocktail to round off dessert and ensure the night continues, espresso martini is the one you want! If you’ve heard of The Velvetiser then you’ll already be aware that the process of velvetisation ensures a perfect balance between flavours and textures. If you prefer this then your golden, but like I said, bought for a more chocolate taste, but sadly lacks for me. He discovered the ideal blend of cooling peppermint, warming vodka, real cream and 70% dark chocolate.

Ideal for those see-your-breath-in-the-air evenings, these Velvetised Creams promise to elevate your seasonal celebrations with a unique blend of flavours. As the festive season approaches, our Velvetised Creams to stand out as the perfect addition to your celebrations. With a love for opulent cocktails and high-quality cacao, it only makes sense for us to offer Velvetised Creams in our range of chocolate products.Made by combining vodka, espresso, cream, and white chocolate, this is an extremely moreish liqueur.

To flavour this tipple, we used our very own salted caramel chocolate to give it a decadent flavour profile.To create our Espresso Martini Velvetised™ Cream we meld real white chocolate with vodka, then fold it into cream before adding a final coffee kick. We wanted our own revolutionary espresso martini, strong in those punchy coffee notes, yet mellowed slightly with the creaminess of chocolate. The percentage always refers to the amount of cocoa used in the recipe, and the rest will either be all sugar (darks) or milk and sugar (milks/whites).