terepan Senior Member Joined: 7 Mar 2006 Posts: 5 Location: Flower Mound Expertise: I love coffee
Posted Fri Mar 10, 2006, 9:36am Subject: Mocha Powder that is More Chocolatey Less Sweet
I need help with a replacement mocha powder. I have for years made mochas at home using Starbucks mocha powder. I just found out this week they are discontinuing this retail product. I tried yesterday Ghiradelli cocoa powder with some sugar added. It was not close. It was too sweet, and it wasn't from me adding too much sugar, the base of the powder was not chocolate enough.
I am a chocoholic, some would call that a sweet tooth, but I don't like straight sweet, I like a chocolate flavor.
I would love to do a taste test of different suggestions for the mocha with starbucks mocha. I can go get just the mocha pumps from a retail Starbucks and taste test them against recipes. :-)
Thanks for your help. My mocha is my treat for myself every day while I manage the household and home business.
I am happy to post back what I find. I am determined to find a replacement.
Posted Fri Mar 10, 2006, 9:43am Subject: Re: Mocha Powder that is More Chocolatey Less Sweet
terepan Said:
I need help with a replacement mocha powder. I have for years made mochas at home using Starbucks mocha powder. I just found out this week they are discontinuing this retail product. I tried yesterday Ghiradelli cocoa powder with some sugar added. It was not close. It was too sweet, and it wasn't from me adding too much sugar, the base of the powder was not chocolate enough.
... snip ...
I am happy to post back what I find. I am determined to find a replacement.
Hello. Hershey makes a Cocoa Powder that is used in baking and for making chocolate milk. It has no sugar added. You may wish to try that. I know that my wife enjoys it used for chocolate milk, and she uses Splenda instead of sugar for low carb.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
lovetobake Senior Member Joined: 26 Mar 2006 Posts: 2 Location: Seattle Expertise: I love coffee
Espresso: SBUX Barista
Posted Sun Mar 26, 2006, 11:05pm Subject: Re: Mocha Powder that is More Chocolatey Less Sweet
I am looking for a replacement too! Have tried melting couverture batons but it took 5 of them and still was pretty disappointing.
Could someone please advise if you use cocoa powder do you dissolve it with water like you do with the mocha powder or do you need to make it into a syrup? Is there a taste differential between dutch processed and non processed cocoa?
I have been emailing Starbucks in hopes of more info but have only been told that they are discontinuing it and they are sorry for the inconvenience. My local Starbucks manager has said that they are likely to be making changes to it and then re-launching it. I have also seen very large bags of it on sale on ebay.
Many thanks for your help - I have been obsessed with this since I was told a week ago and am making myself (and my husband) nuts!
terepan Senior Member Joined: 7 Mar 2006 Posts: 5 Location: Flower Mound Expertise: I love coffee
Posted Sun Mar 26, 2006, 11:40pm Subject: Re: Mocha Powder that is More Chocolatey Less Sweet
I found a very close alternate!!! I did the taste test I mentioned. I got pumps from Starbucks and Neslte, Hersheys, ghiradelli cocoa and added sugar to it, ghiradelli with sweet chocolate power too, saco and some sugar.
After doing all this, none seemed to match.
So I did some research and found some scratch recipes. One is very, very good. I have for years made my own with the Starbucks powder and have been driving my family crazy figuring out an alternate.
Here is the recipes:
1 1/2 cups water 2 cups sugar 1 1/2 cup regular baking cocoa (store brand is fine) 1 cup Dutch cocoa (I am having trouble finding) 1/4 cup vanilla (imitation is fine)
Directions:
Bring water to boil. Remove from heat and pour over cocoa and sugar and mix well. Once mixed, put back on heat.
Add vanilla and bring mixture to boil. Low boil for five minutes stirring frequently. This is to thicken.
Allow to cool completely.
Store in refrigerator.
I use two coffee scoops (the silver ones sold at starbucks) or expresso coffee, three mocha mix scoops and milk for a grande cup of coffee.
I am a chocoholic. At Starbucks I order 5 pumps cocoa instead of the usual 4 so you may be able to cut back on the mocha mix.
I may try to reduce the sugar a little next time I make it up, but it is real close to the same as STarbucks powder.
The Dutch processed cocoal has an alkaline wash which takes some of the bitter edge off the cocoa. I actually used for all the cocoa a cocoa mix by saco that is both cocoa and dutch processed cocoa. Very inexpensive. I don't know why I can't find Dutch processed cocoa now. For years Hersheys had a version of it in grocery stores here in the Dallas area. I went to 5 stores and none had it. That is why I used the Saco, but you can make it up yourself. Other nice thing is no expensive ingredients.
lovetobake Senior Member Joined: 26 Mar 2006 Posts: 2 Location: Seattle Expertise: I love coffee
Espresso: SBUX Barista
Posted Mon Mar 27, 2006, 10:20pm Subject: Re: Mocha Powder that is More Chocolatey Less Sweet
Hi Teresa!
I cooked up a batch of chocolate syrup and it was great! I think I cooked it a bit too long as it is really thick and more like caramel sauce but it is very chocolatey and has that slightly bitter hit that I like. I will do a comparative taste test against the Starbucks mocha powder and report back.
I am also thinking about trying to find powdered vanilla and trying to make a dry mixture instead of a syrup just for ease of use.
Thank you for sharing your research. I am a stay at home mom with a 3 yr old, 2 yr old and a 9 month old and the only thing that gets me through the day is my morning mocha!
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