Mocha Madness and Cocoa Conundrums - Barista Exchange2024-03-28T10:03:41Zhttps://www.baristaexchange.com/forum/topics/mocha-madness-and-cocoa?commentId=1688216%3AComment%3A820142&feed=yes&xn_auth=no
Sort of confused. There's…tag:www.baristaexchange.com,2011-01-27:1688216:Comment:10146832011-01-27T09:14:47.082Zchristopher myershttps://www.baristaexchange.com/profile/christophermyers
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<p>Sort of confused. There's not really a better way to make a mocha than by adding espresso to chocolate sauce and steamed milk. If you don't want to mute your espresso by making it into a dessert drink, just don't serve it. People can taste when you don't like serving something. If you just want a better mocha, making the sauce yourself is clearly the way. I like to use good bittersweet chocolate chips and add sugar and salt. Mix with a little hot water to the consistency you…</p>
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<p>Sort of confused. There's not really a better way to make a mocha than by adding espresso to chocolate sauce and steamed milk. If you don't want to mute your espresso by making it into a dessert drink, just don't serve it. People can taste when you don't like serving something. If you just want a better mocha, making the sauce yourself is clearly the way. I like to use good bittersweet chocolate chips and add sugar and salt. Mix with a little hot water to the consistency you want. Those warming pump machines are a pain in the ass to clean properly and the chocolate hardens to a crust on the top and sides and in the spout. FYI. If you don't mind stirring and cleaning it, then they're alright.</p>
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<p>The worst is when you can tell the specialty shop hates offering mochas and they add too little chocolate or not enough sugar, because they think you'll be able to taste their magical espresso more this way, when actually what they're making is a sad cup of regret; it tastes neither like espresso or chocolate. I mean if I knew you were just going to make me a crappy mocha, I'd have ordered any of the other things on the menu. It's a dessert drink, it's sweet and chocolatey, with a little espresso flavor and caffeine.</p> Hi Tristan,
In our cafe, we s…tag:www.baristaexchange.com,2011-01-26:1688216:Comment:10138012011-01-26T11:08:24.754ZVictoria Wilcoxhttps://www.baristaexchange.com/profile/VictoriaStubbs
<p>Hi Tristan,</p>
<p>In our cafe, we serve mochas in a tall latte glass (approx. 12oz). Once you've made your chosen chocolate sauce, pour in to a squeeze bottle (any size will do), line the glass with chocolate sauce (zig zags or spirals or whatever) and add your desired amount of coffee (we add two shots to 12oz). Top with steamed milk, and decorate with chocolate sauce (provided it is the right consistency) or choc powder. <br></br>Alternatively, squeeze your desired amount of sauce in after…</p>
<p>Hi Tristan,</p>
<p>In our cafe, we serve mochas in a tall latte glass (approx. 12oz). Once you've made your chosen chocolate sauce, pour in to a squeeze bottle (any size will do), line the glass with chocolate sauce (zig zags or spirals or whatever) and add your desired amount of coffee (we add two shots to 12oz). Top with steamed milk, and decorate with chocolate sauce (provided it is the right consistency) or choc powder. <br/>Alternatively, squeeze your desired amount of sauce in after youve poured the coffee and milk, and let the customer stir it depending on how strong they like it.</p>
<p>Here is a photo of a hot chocolate we prepare the same way (except I didn't line the glass with choc, but it is at the bottom). Of course there isn't time for this kind of art all the time!</p>
<p>Would love to know what you end up with!<a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/34558856?profile=original"><img width="453" src="http://storage.ning.com/topology/rest/1.0/file/get/34558856?profile=original" class="align-center"/></a></p> I'm not Emily but here's what…tag:www.baristaexchange.com,2011-01-11:1688216:Comment:9992362011-01-11T23:11:13.657ZShadowhttps://www.baristaexchange.com/profile/Shadow
I'm not Emily but here's what I do... for iced drinks such as mochas I pump the chocolate sauce into stainless shot pitchers and extract the espresso over the sauce as this helps melt the sauce quite nicely. I then carefully stir together to form a paste of sorts and pour over ice/milk. Gives a great visual effect as well as being throughly mixed.
I'm not Emily but here's what I do... for iced drinks such as mochas I pump the chocolate sauce into stainless shot pitchers and extract the espresso over the sauce as this helps melt the sauce quite nicely. I then carefully stir together to form a paste of sorts and pour over ice/milk. Gives a great visual effect as well as being throughly mixed. Hey Emily--we are using theo'…tag:www.baristaexchange.com,2011-01-11:1688216:Comment:9991422011-01-11T21:09:18.498ZMonika Saldenhttps://www.baristaexchange.com/profile/MonikaSalden
Hey Emily--we are using theo's drinking chocolate, but still having problems with chocolate not completely mixing in, iced mochas, etc. any suggestions?<br></br><br></br><cite>emily jackson said:</cite>
<blockquote><div><a href="https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate" rel="nofollow" target="_blank">https://www.theochocolate.com/store/products/specialty-chocolate/si...</a><br></br>besides coffeehouse nw's chocolate, it is the best hot chocolate i've ever…</div>
</blockquote>
Hey Emily--we are using theo's drinking chocolate, but still having problems with chocolate not completely mixing in, iced mochas, etc. any suggestions?<br/><br/><cite>emily jackson said:</cite>
<blockquote><div><a target="_blank" rel="nofollow" href="https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate">https://www.theochocolate.com/store/products/specialty-chocolate/si...</a><br/>besides coffeehouse nw's chocolate, it is the best hot chocolate i've ever had.<br/><br/>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.</div>
</blockquote> We've been doing the house-ma…tag:www.baristaexchange.com,2010-04-15:1688216:Comment:8267532010-04-15T00:58:42.450ZBradyhttps://www.baristaexchange.com/profile/Brady
We've been doing the house-made powder mix of cocoa+sugar route since day one and have been happy with the result. My question for you house-made sauce shops is how do you get a <u>consistent</u> amount of sauce in each drink without using a pumper?
We've been doing the house-made powder mix of cocoa+sugar route since day one and have been happy with the result. My question for you house-made sauce shops is how do you get a <u>consistent</u> amount of sauce in each drink without using a pumper? Add bacon, no pun intended. E…tag:www.baristaexchange.com,2010-04-14:1688216:Comment:8264342010-04-14T15:55:03.258ZJason Dominyhttps://www.baristaexchange.com/profile/jdominy
Add bacon, no pun intended. Everything's better with bacon. ;-)
Add bacon, no pun intended. Everything's better with bacon. ;-) Hey Alex: How much does that…tag:www.baristaexchange.com,2010-04-13:1688216:Comment:8255292010-04-13T15:21:48.725ZTristan Baconhttps://www.baristaexchange.com/profile/TristanBacon
Hey Alex: How much does that recipe yield?
Hey Alex: How much does that recipe yield? I currently make my own choco…tag:www.baristaexchange.com,2010-04-09:1688216:Comment:8221412010-04-09T03:32:59.312ZAlex Stoffregenhttps://www.baristaexchange.com/profile/AlexStoffregen
I currently make my own chocolate syrup for mochas, and would like to experiment more with it. What i'm doing right now is a simple:<br />
<br />
2.5 cups boiling water<br />
2 cups sugar<br />
3/4 cup Dutch-processed cocoa powder<br />
3/4 cup regular cocoa<br />
1/2 cup vanilla extract<br />
<br />
I've been told that its the "best mocha in town" but then again people could just be being nice.<br />
<br />
I totally agree that making your own chocolate is the way to go. Especially in drinks where the chocolate taste is as, if not more predominate as…
I currently make my own chocolate syrup for mochas, and would like to experiment more with it. What i'm doing right now is a simple:<br />
<br />
2.5 cups boiling water<br />
2 cups sugar<br />
3/4 cup Dutch-processed cocoa powder<br />
3/4 cup regular cocoa<br />
1/2 cup vanilla extract<br />
<br />
I've been told that its the "best mocha in town" but then again people could just be being nice.<br />
<br />
I totally agree that making your own chocolate is the way to go. Especially in drinks where the chocolate taste is as, if not more predominate as the quality of espresso (depending on how you make it) Wow, I hadn't really thought…tag:www.baristaexchange.com,2010-04-08:1688216:Comment:8218222010-04-08T19:40:40.491ZTristan Baconhttps://www.baristaexchange.com/profile/TristanBacon
Wow, I hadn't really thought about making my own chocolate and then grating it down. Thanks Alex, that's a killer idea! Now I've just gotta hire someone so I have time to do it... I'll let oyu know how it goes; I'm stoked on that.<br />
<br />
I might try a little combo of your suggestion, Alex, and Emily's. Make my own chocolate (om nom nom...), grate it, and melt to order? Hmmmmm.....
Wow, I hadn't really thought about making my own chocolate and then grating it down. Thanks Alex, that's a killer idea! Now I've just gotta hire someone so I have time to do it... I'll let oyu know how it goes; I'm stoked on that.<br />
<br />
I might try a little combo of your suggestion, Alex, and Emily's. Make my own chocolate (om nom nom...), grate it, and melt to order? Hmmmmm..... https://www.theochocolate.com…tag:www.baristaexchange.com,2010-04-06:1688216:Comment:8201422010-04-06T20:55:46.904Zemily jacksonhttps://www.baristaexchange.com/profile/emilyjackson
<a href="https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate" target="_blank">https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate</a><br />
besides coffeehouse nw's chocolate, it is the best hot chocolate i've ever had.<br />
<br />
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…
<a href="https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate" target="_blank">https://www.theochocolate.com/store/products/specialty-chocolate/sipping-chocolate</a><br />
besides coffeehouse nw's chocolate, it is the best hot chocolate i've ever had.<br />
<br />
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.