Espresso pudding - Barista Exchange2024-03-28T22:20:38Zhttps://www.baristaexchange.com/forum/topics/espresso-pudding?feed=yes&xn_auth=noLocal standard for "Hot choco…tag:www.baristaexchange.com,2013-10-23:1688216:Comment:14900522013-10-23T14:26:28.856ZZdeněk Hostašahttps://www.baristaexchange.com/profile/ZdenekHostasa
<p>Local standard for "Hot chocolate" at this point is basically half-way between chocolate milk and chocolate pudding, now some people are not all that thrilled about it while others like it that way. I come from the first category and I believe most of our customers too, but for this I wished to add some thickness, but not all that much. Consistency for this mix (which of course depends on available ingredients, local cornstarch may be quite different from US one) is roughly like 30% cream,…</p>
<p>Local standard for "Hot chocolate" at this point is basically half-way between chocolate milk and chocolate pudding, now some people are not all that thrilled about it while others like it that way. I come from the first category and I believe most of our customers too, but for this I wished to add some thickness, but not all that much. Consistency for this mix (which of course depends on available ingredients, local cornstarch may be quite different from US one) is roughly like 30% cream, less when warm and not so heavy.</p>
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<p>Also, I mixed my own hot chocolate mix yesterday and I am definitely switching if the price is at least a bit reasonable, the stuff is great. </p>
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<p>And I did not mean molasses, but that is not bad idea...not at all...</p> Molasses. Yea. That would wor…tag:www.baristaexchange.com,2013-10-22:1688216:Comment:14900272013-10-22T23:01:11.422ZDanny Heisshttps://www.baristaexchange.com/profile/DannyHeiss
<p>Molasses. Yea. That would work like a charm. It would also make it a whole lot richer. I'm actually going to try this out. I think making your own Hot Chocolate mix is a great idea! I've thought about it myself. It's cocoa, and powdered sugar basically. I don't see the point in using cornstarch. However, if you put in some shaved chocolate or chocolate bits...it might do wonders. I don't currently use a mix for my hot chocolate, although I used to. Right now I'm using ghiradelli sauce and…</p>
<p>Molasses. Yea. That would work like a charm. It would also make it a whole lot richer. I'm actually going to try this out. I think making your own Hot Chocolate mix is a great idea! I've thought about it myself. It's cocoa, and powdered sugar basically. I don't see the point in using cornstarch. However, if you put in some shaved chocolate or chocolate bits...it might do wonders. I don't currently use a mix for my hot chocolate, although I used to. Right now I'm using ghiradelli sauce and milk. I dose my sauce in a cup or mug, steam the proper amount of milk, then I pour a tiny bit of milk in the cup and pre-mix till it's less viscous. After it's thoroughly mixed, I pour the rest of the milk in just like I would do for a cafe late. It's not as sweet as our old hot chocolate, but it's much richer and authentic tasting. And the texture is the bomb, and I can pour latte art on top.</p>
<p>You call it a higher-standard hot chocolate. But it sounds like the texture could be very thick. </p> Hi,
while I can't do this exa…tag:www.baristaexchange.com,2013-10-21:1688216:Comment:14894002013-10-21T17:20:18.565ZZdeněk Hostašahttps://www.baristaexchange.com/profile/ZdenekHostasa
<p>Hi,</p>
<p>while I can't do this exactly (no eggs) I have done some experimentation of my own today, aiming to make more of a higher-standard hot chocolate (what passes for one over here anyway). I mixed</p>
<p>2 spoons hot chocolate mix</p>
<p>1/2 spoon cornstarch</p>
<p>1/2 spoon cocoa</p>
<p>and added it into (I used scales, will measure tomorrow, when I do pricing)</p>
<p>80g 33% cream</p>
<p>200g milk (we call it full-fat, not sure about the percentage)</p>
<p>1 espresso</p>
<p>10ml…</p>
<p>Hi,</p>
<p>while I can't do this exactly (no eggs) I have done some experimentation of my own today, aiming to make more of a higher-standard hot chocolate (what passes for one over here anyway). I mixed</p>
<p>2 spoons hot chocolate mix</p>
<p>1/2 spoon cornstarch</p>
<p>1/2 spoon cocoa</p>
<p>and added it into (I used scales, will measure tomorrow, when I do pricing)</p>
<p>80g 33% cream</p>
<p>200g milk (we call it full-fat, not sure about the percentage)</p>
<p>1 espresso</p>
<p>10ml chocolate sirup</p>
<p>Steamed it till...steaming, poured it into zombie glass (we used it is summer for frappés, not much use in winter)...which rather surprisingly did not shatter - another part of the experiment - added whipped cream on the top and sprinkled with crushed oreo (so basically what you recommended) and it looked rather good.</p>
<p>It is quite heavy, which is not bad since temperatures here are starting to reach <0 and tastes good, but I think color could be a bit more...chocolate-ish so I am wondering about adding some... no idea what you call it in english, basically heavily caramelised sugar, dark brown liquid...</p>
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<p>I am however thinking of getting rid of the hot chocolate mix altogether, today got me thinking and the stuff is basically cocoa(I doubt it is the real thing)+sugar+cornstarch and I think we could mix our own with close to zero effort, with better quality, to our (customers) taste and maybe even cheaper (will have to do some math on that, but all of the above could be fine counterweight)... these are pretty much standard over here, I don't know if it is so overseas, so this may be rather alien thought to you:-)</p> I lied. It's more like 4.60 a…tag:www.baristaexchange.com,2013-10-07:1688216:Comment:14876652013-10-07T20:15:33.506ZDanny Heisshttps://www.baristaexchange.com/profile/DannyHeiss
<p>I lied. It's more like 4.60 at 40% cost.</p>
<p>I lied. It's more like 4.60 at 40% cost.</p>