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bigj
Senior Member


Joined: 9 May 2004
Posts: 3
Location: Surrey B.C.
Expertise: I love coffee

Espresso: ECM Giotto Premium
Grinder: Mazzer Mini
Vac Pot: n/a
Drip: Starbucks
Roaster: n/a
Posted Sun Nov 14, 2004, 7:07pm
Subject: Re: Chocolate Recommendations for Mochas?
 

Try this one...no fat, cheap, easy to make, nice dark chocolate taste, you can adjust the sweetness yourself.    
      1 cup Fry's cocoa powder
      1 cup sugar
      1 cup hot water
      1/4 cup corn syrup
      1 tsp. vanilla extract
  Mix all dry ingredients in a pot, add water and corn syrup, bring to a gentle boil for 2 mins, add vanilla, cool and store in fridge in glass jars.
I use less sugar, more syrup and more vanilla. You can experiment and find your own mix, but start with the recipe above for a baseline. Goes well with darker espresso beans, you can still taste the coffee.
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polly
Senior Member


Joined: 30 Jan 2006
Posts: 13
Location: New Orleans
Expertise: I love coffee

Espresso: Rancilio Silvia
Grinder: Rancilio Rocky
Vac Pot: none
Drip: Braun
Roaster: none
Posted Wed Mar 8, 2006, 12:31pm
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.

Coffeesnob63 - what percentage of cocoa do you buy?
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slnoland
Senior Member
slnoland
Joined: 24 Jun 2006
Posts: 3
Location: MO
Expertise: Pro Barista

Espresso: RIO
Grinder: Mazzer Mini
Roaster: Kaldi's Coffee Outfitters
Posted Sat Jun 24, 2006, 12:58pm
Subject: Re: Chocolate Recommendations for Mochas?
 

My name is Shannon and I own my own coffee shop.....I use the best Ghiradelli sweet ground chocolate.  I have had nothing but great feedback about this chocolate.  I get mine through Kaldi's Coffee Roasters, you can also order through them without being a franchise.  Just go to www.kaldiscoffee.com      very reasonable prices.  Any questions feel free to contact me via e-mail.  Good luck.
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johnnyfiveiamalive
Senior Member


Joined: 26 Jan 2007
Posts: 8
Location: los angeles
Expertise: I like coffee

Espresso: Bezzera Strega, Gaggia...
Grinder: Compak k10 Pro Barista,...
Vac Pot: Belgan Balance Siphon
Drip: Bonmac porcelain pourover
Roaster: Behmor
Posted Mon Feb 12, 2007, 9:45pm
Subject: Re: Chocolate Recommendations for Mochas?
 

courtney Said:

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.

Posted June 4, 2004 link


My wife and I just made up a batch of chocolate from this recipe and it's really good.  I'm still working on my free pour, (I have made 1 weak leaf) so I've started messing with the chocolate sauce in the interim.

I put it into a regular plastic squeeze bottle and chilled it for a few hours.  I used it today and it sits on the foam very nicely.  Much thicker and better tasting than the hershey's I had around.

Thanks for the recomendation!

-john
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