I'm curious to know how the community is approaching mochas these days. I'm looking for a different approach, or else just more satisfying way of making these things instead of stirring my beautiful espresso into chocolate sauce, top with steamed milk, serve and cry at the loss of a great shot.
Anything at all is appreciated. I'm putting some thought into a heated dispenser that keeps the chocolate hot and melty, expenisve though they may be. Any other thoughts? Comments? Observations?
besides coffeehouse nw's chocolate, it is the best hot chocolate i've ever had.
i would say that grating down a fine quality chocolate bar and making your own sauce is definitely the best option though. you wouldnt necessarily have to buy a heated dispenser though. you could make small batches and keep them warm on top of the espresso machine to keep them all melty and great.