Pink Gin and Tonic Valentine's Chocolates - James Martin Chef

Ingredients

• 400 g white chocolate
• 30g cocoa butter
• 50 ml strawberry puree
• 100 ml Gin
• 100 ml Tonic water
• 1 Lime, juice and zest
• 20g juniper berries (crushed)
• 110g gin
• 40g strawberry puree
• 100g sugar
• 100g glucose
• 4g pectin
• 2g citric acid
• 75g gin at end
• Place the juniper berries into the tonic and leave overnight to infuse.
• Place the strawberry puree and gin into a saucepan with the sieved liquid from the tonic/juniper berries.
• Bring to the boil.
• Pour over the chocolate and cocoa and stir until melted.
• Leave to cool before piping into the chocolate mould.
• Mix sugar and pectin together.
• Place 110g gin, strawberry and glucose into a sauce pan and heat to warm.
• Place in the sugar mix and cook to 106oc.
• Remove from heat and add the citric acid and 75g gin.
• Leave to cool then blend to a smooth paste in a food processor or hand blender.