La Maison du Chocolat
When cognac meets chocolate
Martell and La Maison du Chocolat, both members of the prestigious Comité Colbert (or group of French luxury-goods makers), share a reputation for creativity and the tireless pursuit of excellence. The two are joining forces to offer an unparalleled sensory experience. Gilles Marchal, Creative Director at La Maison du Chocolat, and Benoît Fil, Martell’s Cellar Master, have pooled their expertise to create the perfect combination of Martell cognacs and chocolate.
Martell VSOP Medaillon
Yoko ganache
The Yoko ganache: <br/> A smooth ganache infused with tea to yield fruit flavours and then coated with a dark couverture. A blend of Earl Grey and Lapsang Souchong tea. Rounded without being sweet, showing mature tannins.<br/><br/> The cognac / chocolate combination: <br/> The tender ganache’s fruit notes blend with the delicacy of the Martell VSOP cognac, leaving a taste of dried fruit offset by sweetness that develops on the palate. A fusion of elegance and sweetness.
Martell VSOP Medaillon
Guayaquil ganache
The Guayaquil ganache:<br/> A ganache flavoured with forest honey, coated with a dark couverture. An exceptional blend with notes of fruits and flowers.<br/><br/> The cognac / chocolate combination: <br/> While the cognac highlights the floral and honeyed aromas of the chocolate, the ganache amplifies the fruit notes of the Martell Medaillon VSOP. An exceptional experience that will leave notes of gingerbread lingering on the palate.
Martell Noblige
Micaëla ganache
The Micaëla ganache:<br/> A divine infusion of aromatic, rich coffee nestling in milk and chocolate mousse. To be savoured like a light coffee for its intense, distinctive aroma.<br/><br/> The cognac / chocolate combination: <br/> The woody, roasted aromas of Martell Noblige are a natural match for the strength of the coffee. The sweet finish of the chocolate brings out the cognac’s vanilla and brown-sugar aromas with hints of maple syrup.
Martell Cordon Bleu
Cannelle ganache
The Canelle ganache:<br/>A dark couverture conceals a ganache delicately flavoured with cinnamon to soften the natural bitterness of the cocoa.<br/><br/> The cognac / chocolate combination: <br/> The aromas combine to reconcile the contrasting flavours that emerge from this creative juxtaposition of a spicy chocolate and an elegant, sophisticated cognac. The cinnamon chocolate unveils and then intensifies the spice aromas of Martell Cordon Bleu.
Martell XO
Rocher Noir
The Rocher Noir:<br/>Dark chocolate crisp, hazelnuts, almonds and creamy chocolate blended with caramel.<br/><br/> The cognac / chocolate combination: <br/> A savoury chocolate with a series of smooth and crunchy layers that match the temperament and power of the Martell XO. The cognac complements the dried-fruit notes of the chocolate, while the subtle bitterness of the Rocher’s caramel highlights the woody and almond aromas discernible in Martell XO.
Martell Création Grand Extra
The Figaro Noir
The Figaro Noir:<br/>A praline that brings together hazelnuts, almonds and caramel. The nuts are roasted and then ground into the caramel.<br/><br/> The cognac / chocolate combination:<br/> The sweetness of the chocolate's attack provides a perfect balance to the subtle bitterness of the Martell Création Grand Extra. The Figaro praline mingles harmoniously with the dried-fruit, hazelnut and almond notes found in Martell Création Grand Extra. Then the roasted aromas develop, while the power of the cognac rises in a crescendo that culminates in notes of beeswax and old leather. Hints of blackcurrant punctuate the lingering finish.
Martell Cocktails
Martell cognacs have been at the heart of cocktails since the early 19th century.<br/>From classic combinations through to exciting, new creations, Martell cocktails offer a range of colours and flavours to please every palate. For the perfect cocktail base, we recommend using Martell VS or Martell VSOP Medallion.
Martell Sour
4cl Martell cognac<br/> 1.5cl fresh lemon juice<br/> 1.5cl cane syrup<br/> Ice<br/><br/> Pour the Martell cognac, fresh lemon juice and cane syrup into a shaker. Shake all the ingredients together with ice and strain into a tumbler glass.
Martell Cosmopolitan
4cl Martell cognac<br/> 1cl triple sec<br/> 1cl fresh lemon juice<br/> 4cl cranberry juice<br/> Ice<br/><br/> Pour the Martell cognac, triple sec, fresh lemon juice and cranberry juice into a shaker. Shake all the ingredients together with ice and strain into a cocktail strainer glass.
Martell Solé
4cl Martell cognac<br/> 12cl ginger ale<br/> 1cl cranberry juice<br/> Ice<br/><br/> Pour the Martell cognac and ginger ale over ice in a highball glass. Top up with cranberry juice and mix.
Martell Framboise
2cl Martell cognac<br/> 1cl raspberry liqueur<br/> Champagne<br/><br/> Pour the Martell cognac and liqueur into a champagne flute. Top up with chilled champagne.
Martell Charm
3cl Martell cognac<br/> 2cl Williams pear liqueur<br/> 1cl lemon juice<br/> 6cl apple juice<br/> Ice<br/><br/> Pour the Martell cognac, Williams pear liqueur, lemon juice and apple juice into a shaker. Shake all the ingredients together with ice and strain into a glass.
Martell Vanilla Flower
4cl Martell cognac<br/> 1cl vanilla liqueur<br/> 8cl grape juice<br/> 8cl mandarin or orange juice<br/> Ice<br/><br/> Pour the Martell cognac, vanilla liqueur, grape juice and mandarin or orange juice into a shaker. Shake all the ingredients together and strain into a stemmed cocktail glass. Lastly add ice.
Martell Caribbean
4cl Martell cognac<br/> ¼ banana or 2cl banana purée<br/> 4cl coconut water<br/> 8cl apple juice<br/> Crushed ice<br/><br/> Blend the Martell cognac, banana purée, coconut water and apple juice together and pour over crushed ice into a glass. NB: if using banana purée instead of coconut water, a shaker can replace the blender.
Martell Float
2cl Martell cognac<br/> 10cl sparkling soft drink (soda water, ginger ale, tonic water, lemonade)<br/> 5 or 6 ice cubes<br/><br/> Place a few ice cubes in the glass and pour in the sparkling soft drink. Float the Martell cognac by placing the back of a bar spoon over the soft drink and slowly pouring the Martell cognac onto the spoon.
Martell Sidecar
2cl Martell cognac<br/> 1cl lemon juice<br/> 1cl triple sec<br/> 1 orange peel<br/> Ice<br/><br/> Put a few ice cubes into the shaker and add the Martell cognac, lemon juice and triple sec. Shake the ingredients together and pour into a cocktail strainer glass. Squeeze the orange peel over the cocktail.
Martell Summit
4cl Martell cognac<br/> 6cl traditional lemonade<br/> 1 lime <br/> 4 thin slices of fresh ginger<br/> 1 long piece of cucumber peel<br/> Ice<br/><br/> Put the lime zest and ginger slices into a glass. Pour in 2cl of Martell cognac. Gently press the lime and ginger two to three times using a muddler. Half-fill the glass with ice and stir well using a bar spoon. Pour in another 2cl of Martell cognac and add the traditional lemonade and cucumber peel.
Maison Martell
4cl Martell cognac<br/> 6cl peach juice<br/> 1cl fresh lemon juice<br/> 1cl cranberry juice<br/> Ice<br/><br/> Pour the cranberry juice over ice in a long glass. Shake the Martell cognac, peach juice and fresh lemon all together and strain into a glass.
Martell Cacao
3cl Martell cognac<br/> 2cl dark crème de cacao<br/> 2cl single cream<br/> Grated nutmeg<br/> Ice<br/><br/> Put a few ice cubes in a glass. Pour in the Martell cognac, crème de cacao and single cream. Shake all the ingredients together and pour into a cocktail strainer glass. Sprinkle some nutmeg on top.
1715
<font size="20">A surprising recipe from Colin Field, great bartender of the Ritz, and creator of cocktails</font><br /><br /> 2cl Cognac Martell VSOP Medaillon<br/> 3 cl white grape juice<br/> 1 teaspoon of sugar<br/> 1 full sprig of mint<br/> <br/> Crush slightly the mint and the sugar Add 2 cl of Cognac Martell VSOP Medaillon and 3cl of white grape juice. Add ice and top up with champagne
Golden Swallow
<font size="20">A surprising molecular recipe from Colin Field, great bartender of the Ritz, and creator of cocktails</font><br /><br /> For 18 cubes :<br/> 20 cl Cognac Martell VSOP Medaillon<br/> 3 cl strained lemon juice<br/> 4 cl strained orange juice<br/> 6 teaspoon sucre<br/> 6 gelatin foils<br/> <br/> Place the gelatin first in cold water then in 12 cl of hot water Add cognac Martell VSOP Medaillon, the lemon juice, the orange juice and the sugar Mix all ingredients with a whisk Pour the mixture in an ice-cube tray and place it in the fridge 4 hours later, un-mould each cube on a Chinese spoon and add some lemonned sugar with a slight touch of citric acid.
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