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.
slnoland Senior Member 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.
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.
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