Making Mochas

by **entropyembrace** on Tue Nov 01, 2011 5:20 pm

drgary wrote:If you ever find your way to San Francisco, they make the most wonderful mochas at Blue Bottle, where they transform rich, dark chocolate into a dense, creamy foam and combine it with a triple ristretto of third-wave coffee. Jack, I wonder what you would come up with at home if you experiment with that kind of rich slurry of deliciousness?

I saw this little bit in the buying advice forum...I didn't think it would be appropriate to hijack the thread it was in to talk about mocha preparation so I thought I'd start a new thread...

Does anyone know how Blue Bottle turns the dark chocolate into a dense, creamy foam? So far I haven't had much luck incorporating chocolate into a milk and coffee drink

by **drgary** on Wed Nov 02, 2011 12:38 am

Tera,

I watched them do it awhile back. I'm not sure of all the ingredients but they make that chocolate slurry in a steam pitcher. They use high quality dark chocolate pieces and they don't skimp on it and there's some stirring with a spoon before they steam it for a drink. It has a wonderful, rich texture, unlike any mocha I've ever tasted. (This kind of makes me want to go there and watch again so I can report back.) But if you want to try first, be sure to lick your fingers!

by **Jeff** on Wed Nov 02, 2011 12:44 am

We were turned on to Guittard Sweet Ground Chocolate Flavored Syrup by Ritual back when 27 g was a "normal" dose for a shot.

one supplier on Amazon

by **drgary** on Wed Nov 02, 2011 12:47 am

I think Blue Bottle has changed their supplier, but when I last had this they were using Michael Recchiuti chocolate. Here's the product, which Ricchiuti makes for hot chocolate. I'm sure if you follow the directions and add espresso, you're there. http://www.recchiuti.com/112.html?terms=hot%20chocolate;search_id=06916 . And the $18 price for six servings? Plus shipping? Well, this is your learning kit, if you want to splurge. Trader Joe's sells a wonderful Belgian dark chocolate pound plus that should do the trick too. When visiting British Columbia, there was easy availability of Callebaut chocolate, which would probably also work well.

by **cannonfodder** on Thu Nov 03, 2011 9:17 am

Try a dark drinking chocolate. They are designed to be melted in milk for drinking. You can pre dissolve some of the chocolate in a small amount of hot milk then add the rest of your milk and froth away.

by **drgary** on Thu Nov 03, 2011 9:37 am

Any brands to recommend, Dave? The only one I know of is so $$$$$$$.

by **cannonfodder** on Thu Nov 03, 2011 10:00 am

Not really. To pricy for me to use on a regular basis but I have played with them and had good results. The only time I make a Mocha it is for my mother. It usually gets a 4 second squirt of Hershey's chocolate syrup and she is very happy with it.

by **Randy G.** on Thu Nov 03, 2011 10:08 am

Break up or chop up chocolate of choice in steaming pitcher. Add enough milk to cover it and a bit more. Steam slowly to melt and fluff the mix.

Adding espresso to that before steaming makes a nice mocha syrup for ice cream.

by **drgary** on Thu Nov 03, 2011 10:22 am

And if you don't want to fuss with it, Hershey's chocolate syrup, not bars, is my go-to also. The main difference with the chocolate you melt is you'll get a richer texture, but if you're good at texturing milk anyway, it'll be better than in most cafes.

by **danetrainer** on Thu Nov 03, 2011 11:04 am

The year before at Coffeefest I sampled the Ghirardelli® "Barista Dark Chocolate Mini Chips" "Created specifically with chocolate lovers in mind, Ghiradelli Barista Dark Chocolate lets you make mochas or hot chocolates with the intense flavor and velvety texture of real Ghiradelli chocolate. Simply combine our specially developed dark chocolate mini chips with steamed milk and your gourmet espresso for a mocha beyond belief ". Unfortunately they are packaged in a 10lb amount, I generally use their Sweet Ground Chocolate & Cocoa.


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