I have been using Ghiradelli powder cocoa for years and have just thought to compare to Hersheys syrup. Has anyone here figured out how they compare Tablespoon to tablespoon regarding taste, measurement? Im not sure how to go about this, I've been making myself crazy searching on the internet and now think I'm missing something and just mind screwing myself..... Thank you in advance~

Views: 279

Reply to This

Replies to This Discussion

You're making this too difficult. Follow package directions for both. Prepare the drinks and compare them.

 Dont waist your time on those syrup ! you want the best just use really chocolat!!

By callebault chocolate chips and melt them when you steam your milk

they are perfect and will be the best moka/hot chocolate you ever tasted

I personally prefer cocoa powders, simply because they're not difficult to clean! :D

Reply to Discussion


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!

Clicky Web Analytics

© 2024   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service