Creating Chocolate Sauce - Barista Exchange2024-03-28T22:36:47Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:61360?commentId=1688216%3AComment%3A76438&feed=yes&xn_auth=noI'm partial to that same reci…tag:www.baristaexchange.com,2008-04-29:1688216:Comment:805352008-04-29T18:33:46.477ZBradyhttps://www.baristaexchange.com/profile/Brady
I'm partial to that same recipe.<br />
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Mark, what we've found works well at our medium volume shop is to have a little cannister of the premixed dry ingredients on the bar. We then make it by the drink - scooping out the dry mix into the frothing pitcher, add a little boiler water and give a quick stir to make a paste. Add milk and froth as usual - the whirlpool takes care of any little chunks. Not quite as fast as having a pre-mixed sauce, but not too bad, and there's zero waste.<br />
<br />
b
I'm partial to that same recipe.<br />
<br />
Mark, what we've found works well at our medium volume shop is to have a little cannister of the premixed dry ingredients on the bar. We then make it by the drink - scooping out the dry mix into the frothing pitcher, add a little boiler water and give a quick stir to make a paste. Add milk and froth as usual - the whirlpool takes care of any little chunks. Not quite as fast as having a pre-mixed sauce, but not too bad, and there's zero waste.<br />
<br />
b I'm sort of partial to a very…tag:www.baristaexchange.com,2008-04-29:1688216:Comment:804582008-04-29T16:30:25.513ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
I'm sort of partial to a very basic dutched cocoa powder, sugar, and water. A little vanilla goes a long way if you want more of a milk-chocolate, rounder flavor profile.<br />
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equal parts cocoa and sugar (by volume, not weight.. adjust as needed). Add hot water and whisk until you get the consistency you want. I've never measured the water, but I'm sure it wouldn't be difficult to come up with a consistent "recipe".<br />
<br />
It doesn't hold long, so only make what you'll be using for the day.
I'm sort of partial to a very basic dutched cocoa powder, sugar, and water. A little vanilla goes a long way if you want more of a milk-chocolate, rounder flavor profile.<br />
<br />
equal parts cocoa and sugar (by volume, not weight.. adjust as needed). Add hot water and whisk until you get the consistency you want. I've never measured the water, but I'm sure it wouldn't be difficult to come up with a consistent "recipe".<br />
<br />
It doesn't hold long, so only make what you'll be using for the day. So....for your option #2, is…tag:www.baristaexchange.com,2008-04-29:1688216:Comment:804052008-04-29T14:39:58.980ZMark Trujillohttps://www.baristaexchange.com/profile/MarkTrujillo
So....for your option #2, is this portioned for a one cup mocha to be served on the spot. Or do you make it in bigger batches? thanks for you help<br />
<br />
Mark T
So....for your option #2, is this portioned for a one cup mocha to be served on the spot. Or do you make it in bigger batches? thanks for you help<br />
<br />
Mark T I've done three different met…tag:www.baristaexchange.com,2008-04-18:1688216:Comment:764382008-04-18T04:11:51.541ZJosh:Dhttps://www.baristaexchange.com/profile/JoshD
I've done three different methods for making a mocha sauce in house (ask about caramel sometime)<br />
1. take good cacao and add Hershey's - experiment for ratios - add a little brewer water - presto a mocha sauce with both a familiar and exotic flavor that our customers love<br />
<br />
2. take cacao of your favorite type and mix with sugar and a pinch of salt - add water and heat just to boiling - add vanilla when it cools.<br />
<br />
3. take a good cacao and add a local honey - I use it for all of my personal drinks…
I've done three different methods for making a mocha sauce in house (ask about caramel sometime)<br />
1. take good cacao and add Hershey's - experiment for ratios - add a little brewer water - presto a mocha sauce with both a familiar and exotic flavor that our customers love<br />
<br />
2. take cacao of your favorite type and mix with sugar and a pinch of salt - add water and heat just to boiling - add vanilla when it cools.<br />
<br />
3. take a good cacao and add a local honey - I use it for all of my personal drinks and many of my customer favorites.<br />
<br />
Josh:D<br />
<br />
ps - I use Omanahene (sp) for my hot chocolate with the sugar mocha mix above - customers seem to like it, but I'm not a huge fan. Hey, check out the nifty trai…tag:www.baristaexchange.com,2008-03-24:1688216:Comment:653702008-03-24T17:18:39.561ZBradyhttps://www.baristaexchange.com/profile/Brady
Hey, check out the nifty training video that Nick Cho posted on the main page. Lots of details left out, but seems like this should tell you something. I'm assuming that, since the ohmanicantspell cocoa is unsweetened, the "chocolate" in that white tub is a mix of cocoa and sugar.
Hey, check out the nifty training video that Nick Cho posted on the main page. Lots of details left out, but seems like this should tell you something. I'm assuming that, since the ohmanicantspell cocoa is unsweetened, the "chocolate" in that white tub is a mix of cocoa and sugar. When you add the sugar, do yo…tag:www.baristaexchange.com,2008-03-24:1688216:Comment:652082008-03-24T05:11:16.782ZZ Bancrofthttps://www.baristaexchange.com/profile/ZBancroft
When you add the sugar, do you heat it or pre-dry mix it up? Would you mind sharing the process.<br />
Thanks
When you add the sugar, do you heat it or pre-dry mix it up? Would you mind sharing the process.<br />
Thanks Omanhene raw cocoa powder is…tag:www.baristaexchange.com,2008-03-24:1688216:Comment:651502008-03-24T03:16:28.380ZMike Gregoryhttps://www.baristaexchange.com/profile/MikeG
Omanhene raw cocoa powder is a good base for a chocolate sauce. Start by cutting it with 1/3 sugar and adjust from there. Also try different sweeteners... we use a little muscovado for some depth and less 'sugary' sweetness.
Omanhene raw cocoa powder is a good base for a chocolate sauce. Start by cutting it with 1/3 sugar and adjust from there. Also try different sweeteners... we use a little muscovado for some depth and less 'sugary' sweetness. If you know anyone who has be…tag:www.baristaexchange.com,2008-03-21:1688216:Comment:642942008-03-21T23:07:31.214ZBrian Gregoryhttps://www.baristaexchange.com/profile/BrianGregory
If you know anyone who has been to baking school (its always possible) you only need to know how they make ganache. I use a local chocolatier to make a fantastic vegan ganache for our mochas (and an unbelievable caramel sauce). Due to a lack of knowledge and skill I use a non-vegan recipe at home for truffles that may be a decent starting point if you wish to hear it. It uses dark chocolate chunks, but could be tweaked using Guittard powder or some other brand of preference.
If you know anyone who has been to baking school (its always possible) you only need to know how they make ganache. I use a local chocolatier to make a fantastic vegan ganache for our mochas (and an unbelievable caramel sauce). Due to a lack of knowledge and skill I use a non-vegan recipe at home for truffles that may be a decent starting point if you wish to hear it. It uses dark chocolate chunks, but could be tweaked using Guittard powder or some other brand of preference. I have some samples coming fr…tag:www.baristaexchange.com,2008-03-21:1688216:Comment:640542008-03-21T16:41:45.740ZZ Bancrofthttps://www.baristaexchange.com/profile/ZBancroft
I have some samples coming from Omanhene. I have heard really good things about them...on here and barista guild.
I have some samples coming from Omanhene. I have heard really good things about them...on here and barista guild. Just re-ran the costs today,…tag:www.baristaexchange.com,2008-03-20:1688216:Comment:629192008-03-20T00:49:00.681ZBradyhttps://www.baristaexchange.com/profile/Brady
Just re-ran the costs today, and our homemade mocha base (cocoa and sugar) is WAAAAY less than the cost of any syrup we've priced. For example, a portion of the Ghiradelli syrup is around 8 times the cost of our mix. And ours is tastier, and has no HFCS or weird additives.<br />
<br />
One very nice thing about cocoa... it is pretty lightweight compared with some other dry ingredients, so even having some shipped every few months might be feasible.
Just re-ran the costs today, and our homemade mocha base (cocoa and sugar) is WAAAAY less than the cost of any syrup we've priced. For example, a portion of the Ghiradelli syrup is around 8 times the cost of our mix. And ours is tastier, and has no HFCS or weird additives.<br />
<br />
One very nice thing about cocoa... it is pretty lightweight compared with some other dry ingredients, so even having some shipped every few months might be feasible.