Cafe Mocha
- π« 2 teaspoons Cocoa Powder
- π¬ 1 teaspoon Brown Sugar
- π§ 3 tablespoons Hot Water
- β 1 shot Espresso
- π₯ Steamed Milk
- π« 100 grams of Dark Chocolate (70% cocoa)
- π§ 40 grams Butter
- πΆ 30 grams Heavy Cream
- βοΈ 20 grams Icing Sugar, sifted
- π° 20 grams Dutch-processed Cocoa Powder, sifted
- π§ A pinch of Salt
- πΏ 0.5 teaspoon Vanilla Bean Paste
- π― 2 teaspoons Honey OR π° 15-20 grams Hazelnut Syrup
- π« 30 grams of chocolate bar (CΓ΄te d'Or Noir de Noir or Meiji Black Chocolate)
A delightful journey to craft the perfect Cafe Mocha at home with three unique methods, each enhancing the chocolate experience for a coffee shop-quality latte.
Embark on a delightful journey to craft the perfect Cafe Mocha at home with three unique methods. Each approach elevates the chocolate experience, promising a latte that rivals your favorite coffee shop brews.
Ingredients
Method 1: Easiest Mocha
π« 2 teaspoons Cocoa Powder
π¬ 1 teaspoon Brown Sugar
π§ 3 tablespoons Hot Water, straight off the boil
β 1 shot Espresso
π₯ Steamed Milk
Method 2: Homemade Chocolate Fudge Sauce
π« 100 grams of Dark Chocolate (70% cocoa)
π§ 40 grams Butter
πΆ 30 grams Heavy Cream
βοΈ 20 grams Icing Sugar, sifted
π° 20 grams Dutch-processed Cocoa Powder, sifted
π§ A pinch of Salt
πΏ 0.5 teaspoon Vanilla Bean Paste
π― 2 teaspoons Honey OR π° 15-20 grams Hazelnut Syrup
Method 3: Chocolate Bar Mocha
π« 30 grams of chocolate bar, preferably "CΓ΄te d'Or Noir de Noir" or Meiji Black Chocolate
β 1 shot Espresso
π₯ Steamed Milk
Instructions
1- Combine Ingredients:
- Combine 2 teaspoons of cocoa powder and 1 teaspoon of brown sugar in a cup.
- Add 3 tablespoons of hot water. Whisk the mixture until smooth, using a NanoFoamer if available.
- Brew a shot of espresso directly into the mixture, and stir.
- Top with steamed milk, creating latte art if desired.
2- Melt Chocolate:
- Prepare a bain-marie: Place a heatproof bowl over a saucepan with simmering water.
- Melt 100 grams of dark chocolate, 40 grams of butter, and 30 grams of heavy cream in the bowl, stirring with a spatula.
- Optionally, add honey or hazelnut syrup.
- In another bowl, mix 20 grams of icing sugar, cocoa powder, salt.
- Combine the dry mix with the melted chocolate blend.
- Add vanilla bean paste and stir until smooth. Pour into a squeeze bottle using a funnel.
3- Pull Espresso Shot:
- Place half a chocolate bar on top of a coffee cup under the espresso portafilter.
- Pull a shot of espresso, allowing it to melt the chocolate.
- Finish with steamed milk and create latte art if desired.
Prep Time:
- Method 1: 3 minutes
- Method 2: 15 minutes
- Method 3: 3 minutes
Cook Time:
- Method 2: 10 minutes
Total Time:
- Method 1: 3 minutes
- Method 2: 25 minutes
- Method 3: 3 minutes
Servings: Each method serves 1
Nutrition (approximate per serving):
- Calories: 150-200
- Protein: 5g
- Fat: 8-12g
- Carbohydrates: 18-25g
Equipment:
- Espresso Machine: Rancilio Silvia
- Milk Frothing Pitcher: Barista Swag Ultrasharp 2.0
- Coffee Grinder: WPM Grinder
- NanoFoamer: For whisking
- Saucepan & Heatproof Bowl: For bain-marie
- Spatula
- Strainer
- Squeeze Bottle & Funnel
Cooking Tips
- Ensure cocoa is properly whisked to avoid clumps.
- Keep the chocolate sauce versatile; it's excellent on desserts.
- Store fudge sauce in the fridge, warming gently before use.
#cafemocha #coffee #latteart #chocolate #homemade #barista #mocha #recipe #delicious
YouTube channel - Home Cafe by Charlie: https://www.youtube.com/@homecafecharlie
Comments