All Discussions Tagged 'chocolate' (10)
| Discussions | Replies | Latest Activity |
|---|---|---|
Chocolate for a MochaRight now, I'm in the process of doing research for a potential coffee shop project and I need some opinions of the best affordable chocola… Started by Zach Z |
4 |
Jul 16, 2012 Reply by lance battenfield |
Mocha Madness and Cocoa ConundrumsHey all, I'm curious to know how the community is approaching mochas these days. I'm looking for a different approach, or else just more… Started by Tristan Bacon |
15 |
Jan 27, 2011 Reply by christopher myers |
Greene's Beans Café - SpartaOur Sussex County, New Jersey - Sparta - shop is the larger of our two espresso/coffee cafe / retail stores. Although we roast most of our… Started by Dave |
0 |
May 28, 2010 Reply by Dave |
Fair Trade Chocolate Sauces (for mochas, hot cocoa, etc.)... What are the best options?Okay, so I want a fair trade chocolate sauce that has no HFCS or Fructose. I've recently been convinced of the argument to ban HFCS, and I'… Started by Alex Galt |
13 |
Apr 29, 2010 Reply by Jared Rutledge |
The Red eWhen entering "red e" cafe the first thing you may notice is the beautifully open, authentic space with gallery style lighting directed at… Started by JeffreyScott |
0 |
Jan 28, 2010 Reply by Matt Milletto |
espresso NEATneat: \ˈnēt\ 1: free from added matter; pure 2: marked by tasteful simplicity 3: of the very best kind; excellent espresso NEAT is an art… Started by espresso Neat |
0 | Aug 10, 2009 |
Best sauce/liquid mocha, white mocha, caramel, and chai?We'd like to have our mocha, white mocha, caramel, and chai in liquid/sauce form for making drinks. This is especially important for blende… Started by Daniel James Scriver |
8 |
Jul 6, 2009 Reply by Bryan Wray |
Turning cocoa powder to sauce?What's your process or recipe? Right now we are using Guittard powder and combining it with our "House Vanilla" (which is just simple syru… Started by Bryan Wray |
8 |
Mar 8, 2009 Reply by Bryan Wray |
Chocolate RecipesAnyone have any interesting ones? Right now we just use straight Guittard (in the sauce bottle) and people seem to love it. Anything else t… Started by Bryan Wray |
0 | Jan 26, 2009 |
Creating Chocolate SauceAnyone have any luck with making your own chocolate for your cafe. We are experimenting with making our own for mochas. Hot, cold and blend… Started by Z Bancroft |
17 |
Apr 29, 2008 Reply by Brady |
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
