onocoffee Senior Member Joined: 5 Sep 2002 Posts: 733 Location: Towson, Maryland Expertise: Just starting
Espresso: La Marzocco Linea 2AV, 3AV &... Grinder: 4 Mazzer Major Autos, Compak... Vac Pot: That crazy Bodum eSantos Drip: Bunn CWT Twin, Bunn Water... Roaster: Petroncini The Crumb
Posted Thu Oct 16, 2003, 10:25am Subject: Chocolate Recommendations for Mochas?
Wanted to get the input of the CG community about what kind of chocolate you are using to make your mochas. Please post here and tell us what chocolate you are using.
I am interesting in finding a really tasty chocolate for mochas. Currently, I've been playing around with Hershey's Syrup and that makes a pretty tasty mocha with the Caffe D'Arte Capri and steamed milk.
A friend mentioned to me once that he used to use a brand of chocolate but can no longer remember the name. He said he thinks it came from Seattle and had purple colors on the label. Any ideas?
spinnaker007 Senior Member Joined: 24 Apr 2003 Posts: 1,783 Location: Chicago! Expertise: I like coffee
Posted Thu Oct 16, 2003, 11:08am Subject: Re: Chocolate Recommendations for Mochas?
I like my chocolate syrup bittersweet just like those Hershey’s Special Dark chocolate bars. Omanhene’s cocoa powder has that taste I like in my mocha, and so does the SUBX. SBUX is cheaper though. The only problem that I have with SBUX’s powder, is that my mocha bubbles up after sitting for awhile...Maybe I am not doing a good job mixing the powder with water...
Woody Senior Member Joined: 26 Jan 2004 Posts: 579 Location: Hood River, OR Expertise: I love coffee
Espresso: La Spaziale Vivaldi I Grinder: Mazzer SJ Vac Pot: Hoover Drip: yuck Roaster: Behmor
Posted Sat Jun 12, 2004, 9:36am Subject: Re: Chocolate Recommendations for Mochas?
I like the Ghiradelli chocolate sauce. There are two kinds, I use the one in the darker bottle- it says "great for espresso" on the label. It has a little bittersweet taste to it. You need a pump that fits on the bottle for best results..
No: its not the sauce in the jugs or squeeze bottles; what I am talking about is from E. Guittard-not Guittard its the culinary division and they are melting wafers (couveture); they range from a French white to a dark cacao at 71%. You add 2 oz+ to a frothing pitcher and they infuse the milk....its amazing people have been making customized mochas...part milk chocolate 38% cacao, and part dark chocolate...amazing. Their sauces are good ...but these melting wafers......really rock.
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