Ok...... so I got a jura e9 and thought I should get some "real" syrup to go with it. I got Torani Chocolate Milano Syrup and I hate it, it is not thick at all, almost watery and seems to leave a funny after taste. Is it me or is there something better I should be using to make Chocolate drinks???
CoffeeGeek has a search button that can be useful in times like these. I tried it with the words "Chocolate syrup" and here are a few threads that turned up:
For mocha drinks I usually use Nestle Quick because it's made with real chocolate and sugar instead of corn syrup and artificial flavor, but I also like the thicker chocoalte sauce that can be found at many online vendors. I'm sure if you peruse the threads I linked above you will find a few good suggestions for syrups.
Thanks for your help. Yes I remember the Paul Williams you are speaking of, I am not him nor am I related to him. I guess after reading the forums you pointed me to that I will go back to hersheys dark, as I really enjoyed but didn't think it was "foo-foo" enough as they put it. Thanks for your help!
RoastinRyan Junior Member Joined: 11 Oct 2009 Posts: 5 Location: New York Expertise: I love coffee
Roaster: Diedrich IR12
Posted Sun Oct 11, 2009, 7:48pm Subject: Re: Chocolate syrup?
I am a huge fan of Ghirardelli's Chocolate Sauce. Makes an awesome Mocha and Hot Chocolate. One perk is the shelf life as it needs not be refrigerated like a Hershey's. On a side note, when I was trying out gallons upon gallons of iced mocha recipes for customers, I found that Hersheys added a bit of a grainy texture that I wasn't a big fan of.
Ditto, looking for a new one now, thanks to this thread. I thought I would just use it and be ok, but damn it's hard when it turns into the ugliest sight on a perfectly poured and etched drink.
paulfl Junior Member Joined: 14 Sep 2009 Posts: 9 Location: Defuniak Springs, Fl Expertise: I love coffee
Espresso: Jura Capresso Imprezza e9 Grinder: black and decker Drip: Hamilton Beach
Posted Tue Nov 10, 2009, 4:11pm Subject: Re: Chocolate syrup?
azerik Said:
Ditto, looking for a new one now, thanks to this thread. I thought I would just use it and be ok, but damn it's hard when it turns into the ugliest sight on a perfectly poured and etched drink.
I have used it for a month now, just to use it up and the taste has grown on me, though as soon as I use it all up I'm gonna get the Ghiradelli sauce and hopefully that will be better.. Thanks for the post
Woody Senior Member Joined: 26 Jan 2004 Posts: 484 Location: Hood River, OR Expertise: I love coffee
Espresso: La Spaziale Vivaldi I Grinder: Mazzer SJ Vac Pot: Hoover Drip: yuck Roaster: SC/GG
Posted Wed Nov 11, 2009, 9:08am Subject: Re: Chocolate syrup?
I use the Ghirardelli dark syrup, but you might try the Dagoba chocolate syrup. I had some in an espresso shop and it was great, but expensive. Almost 4X the price of Ghirardelli.
paulfl Junior Member Joined: 14 Sep 2009 Posts: 9 Location: Defuniak Springs, Fl Expertise: I love coffee
Espresso: Jura Capresso Imprezza e9 Grinder: black and decker Drip: Hamilton Beach
Posted Thu Nov 12, 2009, 4:43am Subject: Re: Chocolate syrup?
Woody Said:
I use the Ghirardelli dark syrup, but you might try the Dagoba chocolate syrup. I had some in an espresso shop and it was great, but expensive. Almost 4X the price of Ghirardelli.
I will look at Dagoba, thanks, I would like a sauce that is ideally think and flavorful....unlike the torani.... I have tried the nestle sauce and thought that not to be very rich and had a funny aftertaste too.....
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