i love chocolate i love it so much that other baristas i work with
mock me for drinking it well today i'm going to drown out all their pretentious scorn by
combining chocolate with coffee we're going to start with a very simple recipe
and by the end we're going to make some seriously next level mocha
oh and stick around to the end for a bonus recipe that i think you're really really going to like
hey it's josh from the coffee science and education center today it's all about one
of the most popular coffee indulgences the mocha or mocha depending on where you grew up
if you're playing along at home i'll list the measurements and some conversions in
the comments below so do check them out okay sounds good let's start with level one
the basic ingredients are simply coffee chocolate and milk it's essentially a caffe latte with
chocolate so for level 1 i'm going to keep things real simple and just show you a standard recipe
you can get in most cafes to make this version you'll need a drinking chocolate powder drinking
chocolate is typically a mix of cocoa powder and sugar the most common drinking chocolates contain
around 20 to 25 cocoa powder but however some will go as high as 40 to 50 percent
naturally the powders with a higher cocoa content are going to have a more edgy bittersweet taste
and vice versa the best choice for mocha depends on your preferences and the type of coffee you're
going to combine it with in this case we're going to grab a 300ml cup that's about 10 ounces and
add a double shot of espresso then we'll add one tablespoon of drinking chocolate which is around
15 grams and stir it together until the lumps are gone we'll steam the milk pour it in and we're
done a simple but very tasty mocha it's good but i think it's time to take things to the next level
to step things up we're gonna add some real chocolate i mean the benefit of real chocolate is
that it contains cocoa butter which gives a very creamy taste and mouth feel which is something
you don't just get with standard cocoa powder the choice of chocolate is up to you but for level 2
i'm going to stick with a crowd-pleasing milk chocolate around 35% cocoa content now there is
a few ways that you can melt the chocolate but i'm going to make it into a chocolatey sauce
a little bit like the kind that you might buy in a bottle but way way better to make the sauce
start with 200 grams of chocolate and 60 grams of cold water it's important to start with cold
water and heat both ingredients together so the chocolate doesn't separate into a blobby mess
the fastest way to do that is in a microwave heat the mix until it's just warm around 30
seconds is all we need for this batch stir with a whisk until it is smooth and pour the mix into
a squeezy bottle if you're in a cafe you can keep this mix warm on the espresso machine
but if you're making it in larger quantities you can keep it warm and ready to serve in a
soup urn i mean chocolate for everyone right at home if you need to keep some for the next day
pop the squeezy bottle in a fridge and heat it up the next day in the microwave just bear
in mind that this mix will not last forever so make sure you drink all that chocolaty goodness
now that we have the mix making a mocha is super quick pour a fresh shot of espresso and add an
equal quantity of the melted chocolate sauce and stir it together steam the milk and pour it
in you can also use a sauce as a topping on your mocha or on an ice cream desserts breakfast cereal
okay that is seriously delicious but i sense that you're not happy to settle for really good
you're after a mocha so good it'll melt your face off let's turn this up to level three
for level three we're going to start with a high quality coverture chocolate this is the type of
chocolate that pastry chefs and chocolatiers use to make those fancy chocolate sculptures
this type of chocolate has more cocoa butter than your everyday block of chocolate i am using a 55%
dark chocolate but you can use milk cream or white chocolate if you like that sort of thing
to make the ganache combine 100 grams of chocolate with a hundred grams of cream and heat this mix in
the microwave until it's warm around 30 seconds when it is warmed up to around body temperature
mix it together until it is smooth if you're in a hurry you can use a blender to speed things up
now that we have our ganache you can store this mix in the fridge until you need it
when it is time to make a mocha pull a double shot of espresso and add an equal quantity of
the ganache around 40 grams and stir it together steam some milk and pour that over the chocolate
coffee base and top it off with some shaved chocolate or some more ganache
or both i mean this is gonna be chocolaty goodness boom that is crazy good okay before we wrap this
up i'm gonna have a bonus recipe on how to make the ultimate mocha frappe okay i know
frappes are like a 90's throwback but wait until you try this one before passing judgment
so we're gonna use the same ganache base that we had for our level three mocha and add 100 grams
of this to a blender along with 200 grams of ice 100 grams of milk a double shot of espresso and
a quarter teaspoon or one gram of xanthan gum now you can find xanthan gum in your health food
section at the supermarket it's typically used in gluten-free baking the reason we're adding it
is to act as an emulsifier it helps prevent the ice from separating from the other ingredients
which gives it that classic frappe texture you know just like those drinks from the unnamed
multinational coffee chains blend all the ingredients together until
the big chunks of ice are smooth and pour into a chilled glass and party like it's 1999.
now that is all from me i'll post the recipe measurements down in the comments and while
you're there let me know how you make a mocha or a mocha i really really am keen to see what
the rest of the world does until next time i hope you have a really really good day see you around