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Chocolate Recommendations for Mochas?
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onocoffee
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Posted Thu Oct 16, 2003, 9:25am
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?

Thanks!
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spinnaker007
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Posted Thu Oct 16, 2003, 10:08am
Subject: Re: Chocolate Recommendations for Mochas?
 

Hi Jay,

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...

Cheers,

Steve
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coffeejunkie
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Posted Sun Oct 19, 2003, 7:16am
Subject: Re: Chocolate Recommendations for Mochas?
 

I use Ghiradelli's sweet ground chocolate and cocoa mix. It makes a pretty good mocha, and is also readily available.  


Chris
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courtney
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Posted Fri Jun 4, 2004, 12:01am
Subject: Re: Chocolate Recommendations for Mochas?
 

Make your own! (courtesy of Alton Brown)

That way, you have control over the quality... and with only a handful of ingredients, you know what you're getting! I use Droste dutch processed cocoa powder.
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Mocha_Child17
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Posted Tue Jun 8, 2004, 11:38am
Subject: Re: Chocolate Recommendations for Mochas?
 

Fo rmy Mochas I just use Carnations Rich Chocolate Hot Cocoa Mix (I'm limited on supplies half the time)... it works just fine for me...tastes great...
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Woody
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Posted Sat Jun 12, 2004, 8:36am
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..

Jon
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Coffeesnob63
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Posted Tue Jun 29, 2004, 6:12pm
Subject: Re: Chocolate Recommendations for Mochas?
 

My secret is the Boutons from E. Guittard-they rock.  I break them down in the frothing pitcher..........the whole thing becomes infused with the worlds finest chocolate..... thats the Ultimate Mocha.
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spinnaker007
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Posted Wed Jun 30, 2004, 5:27am
Subject: Re: Chocolate Recommendations for Mochas?
 

Coffeesnob63 Said:

My secret is the Boutons from E. Guittard-they rock.  I break them down in the frothing pitcher..........the whole thing becomes infused with the worlds finest chocolate..... thats the Ultimate Mocha.

Posted June 29, 2004 link

I agree!  I just received my second “bucket” of this excellent chocolate sauce, also its new squeeze bottle caramel...
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Coffeesnob63
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Posted Wed Jun 30, 2004, 2:06pm
Subject: Re: Chocolate Recommendations for Mochas?
 

spinnaker007 Said:

I agree!  I just received my second “bucket” of this excellent chocolate sauce, also its new squeeze bottle caramel...

Posted June 30, 2004 link

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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spinnaker007
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spinnaker007
Joined: 24 Apr 2003
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Location: Chicago!
Expertise: I like coffee

Posted Thu Jul 1, 2004, 5:39am
Subject: Re: Chocolate Recommendations for Mochas?
 

Coffeesnob63 Said:

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

Posted June 30, 2004 link

I have seen the catalog of E. Guittard, and I was amazed that they have tons of different variety of the chocolate products...

The one that I am using is in the picture below, and I can see what you are saying now.  Quite different from the one you are talking about...Where can I get the stuff you mentioned?  

Thanks...

Steve

spinnaker007: DSCN0016.jpg
(Click for larger image)
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