Information

MochaChallenge

Official page for the Ghirardelli Mocha Challenge.

 

The contest is now over, but read below to view the winning recipes. 

Website: http://baristaexchange.com/group/mochachallenge
Members: 48
Latest Activity: Oct 30, 2013


Thank you to everyone who entered the Ghirardelli Mocha Challenge.  We were delighted to receive an amazing selection of recipes from all across the country. 

Please join us in congratulating the following winners! 

HOT MOCHA CATEGORY

First Prize

Mocha Diablo - Jason Dominy, Smyrna, GA

·       ½ oz Ghirardelli Black Label Chocolate Sauce

·       Chipotle Powder

·       Steamed Milk

·       2 shots espresso

·       Cinnamon

Place 1 pump (.5 oz) Ghirardelli Black Label Chocolate Sauce and a conservative pinch of Chipotle Powder in a 10oz latte cup.  Pull a standard double espresso shot into the cup and stir.  Add a dash of cinnamon and pour steamed milk over the top. 

Second Prize

Salted Caramel White Chocolate Mocha - Gretchen Whelan, San Francisco, CA

·       2 shots espresso

·       1 cup steamed milk

·       1 tablespoon Ghirardelli White Chocolate Sauce

·       2 tablespoons Ghirardelli Caramel Sauce

·       2 tablespoons whipped lightly sweetened cream

·       1 small pinch sea salt

Stir White Chocolate Sauce and one tablespoon of Caramel Sauce into the steamed milk.  Pour espresso into tall latte cup and layer on the steamed milk, then the whipped cream.  Drizzle the top with whipped cream, the remaining caramel and sprinkle with sea salt.

Third Prize

Ginger Mocha - Brad Massie, Amarillo, TX

·       2 shots espresso

·       10oz steamed milk

·       1.5 oz Ghirardelli Black Label Chocolate Sauce

·       1 teaspoon ginger powder

In a 16oz cup add Ghirardelli Black Label Chocolate Sauce and ground ginger.  Brew espresso into the same cup.  Pour steamed milk ¼ of the way up the cup and stir together espresso, chocolate and ginger.  Pour the remaining steamed milk into the cup.  Top with a drizzle of Ghirardelli Black Label Chocolate Sauce and some ground ginger powder.

 

ICED MOCHA CATEGORY

First Prize

Coconut Macaroon Mocha - Morgan Martell, Portland, ME

·       Ice (enough to fill a 16oz cup)

·       Milk (or Ghirardelli White Chocolate Frappe Mix & water)

·       3 tablespoons Ghirardelli Sweet Ground Chocolate

·       2 shots espresso

·       3 - 4 tablespoon toasted coconut flakes

·       1 – 2 tablespoons Ghirardelli Barista Mini Chips

Fill a 16oz cup with ice.  Add either milk 2/3 of the way to the top of the cup (or ¼ cup Ghirardelli White Chocolate Frappe Mix and ½ cup water).  In a separate cup mix 3 tablespoons of Ghirardelli Sweet Ground Chocolate with two shots of espresso. 

Pour 1 tablespoon toasted coconut flakes and 1 tablespoon Ghirardelli Barista Mini Chips into a blender.  Add ice and milk (or frappe mix) and espresso chocolate mixture.  Blend until smooth and creamy.  Pour half of the mocha into a clear glass.  Add 2 tablespoons toasted coconut.  Pour remaining mocha into the glass and top with whipped cream, coconut flakes and Ghirardelli Barista Mini Chips. 

Second Prize

Peanut Butter Thing - Aaron Leen, Walla Walla, WA

·       Ice (enough to fill a 16oz cup)

·       2 oz Ghirardelli Black Label Chocolate Sauce

·       2oz creamy peanut butter

·       2 shots espresso

·       ½ cup milk

In a blender add 2oz Ghirardelli Black Label Chocolate Sauce, 2oz peanut butter and two shots of espresso.  Add enough ice to fill a 16oz cup into the blender and top with ½ cup of milk. Blend until smooth and creamy.

Third Prize

Mandarin Orange Iced Spiced Mocha - Darryl Miller, Shoreline, WA

·       Ice

·       2” curl of fresh mandarin zest

·       1.5 teaspoons cinnamon sugar (see cinnamon sugar recipe below)

·       3 level tablespoons Ghirardelli Sweet Ground Chocolate

·       2 shots espresso

·       Cold Milk

In a mixing cup add mandarin orange zest, cinnamon sugar, Ghirardelli Sweet Ground Chocolate and espresso Stir well. Fill a 16oz cup with ice.  Pour sugar, chocolate & espresso mixture into cup.  Fill the remainder of the cup with cold milk and serve.

Cinnamon Sugar Recipe – in a sealed airtight container mix 2 cups unrefined sugar with 4 level tablespoons of ground cinnamon.

For additional information about Ghirardelli products please visit www.ghirardelli.com/foodservice.


Ghirardelli Foodservice products can be purchased from your local distributor. If they’re not available in your area or you don't have access to wholesale purchasing you can order them online from a number of online retailers including Barista Proshop and Eurocafe Imports.

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