Red wine dark chocolate?! Shut the front door. That sounds incredible. Kudos to you, Christos Andrews.
I am currently in a battle attempting to make a natural mocha with chocolate bar pieces. (Think Carabou technique, with WAY better cocoa quality) It seems that the cocoa powders from the bars seperate when they hit the liquid. I'm contactng Guittard chocolate today to see if they have any solutions or could recommend a kick ass chocolate base. I talked with one of their reps back at the SCAA show 2009. They seem to really love what they do and were very helpful. If anyone has any good ideas for making a mocha naturally, I'd lve to hear it. We've been using Monin sauce, which is awesome, dont get me wrong. I'd just like to start making everything in house. The Cocoa selection we have here in Alabma is generally pretty shitty.
Also, we just introduced a whiskey caramel sauce made in house. way easier than chocolate, obviously. It . is. amazing. It takes about an hour or two to make, and it takes constant stirring/attention. Butter, sugar, whiskey, vanilla, cream of tartar, heavy whipping cream.
after we figure out the chocolate situation, I'd also like to experiment with a honey suckle-venom, made by reducing honey suckle blossoms in vodka.
Sounds like an idea, except for the "on top of the espresso machine" part. After seeing so many sticky, crusty, nasty boilers, it just makes me cringe to see squeeze bottles on top of the machine.
Remember, nobody plans to spill milk or caramel sauce onto their boiler, its always an accident in a shop where "everyone is always really careful". Fortunately, there's a great way to prevent it... never allow anyone to place any liquids on top of the espresso machine.
Please, don't feed the roaches.
With all the dairy in a homemade caramel sauce is it ok to store it in the fridge overnight but at the beginning of everyday pop it on top of the espresso machine to keep it loose or will it spoil? Sarah, you sauces and ideas sound awesome. Good to know there is an awesome shop and someone doing coffee right in Auburn.
Great point Brady. Thanks for that tip. I'm very glad you mentioned that and I didn't have to learn the hard way. Sounds messy and no one wants a coffee shop that brings to mind Joe's Apartment.
So, does anyone leave their homemade caramel out on the counter all day? Will all the sugar in the sauce act as enough of a preservative for the sauce to be left out all day or will the dairy in the sauce go rancid? Thanks again for the help.
I'm doing this too! Making my own syrups,its been a fun experiment. My fav so far: red wine dark chocolate. I don't put a ton of sugar so that the tart fruitiness stands out more than the sugar. Made a really interesting macchiato out of it. Lots of room for fun experimentation and tastes better and is more rewarding to use your own syrups.
My work here is done...
Ricky Sutton said:
Thought you would be amused by knowing that this morning I forgot to take the caramel out of the fridge and when I discovered it, I went to set it on the machine then stopped myself thinking "you know, Brady was right. I've never spilled anything on this machine, but no one ever means to. No one is intentionally messy. I should put this somewhere else."