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Cocoa powder for cappuccino

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  • #16
    Re: Cocoa powder for cappuccino

    Originally posted by 28223720202F3B3D4E0 link=1239361138/13#13 date=1255152868
    My capp chocolate blend is 60% Cote dIvoire Red from Bean Bay + 40% castor sugar (it may be a lower proportion of sugar) .
    I find the supermarket choc too sweet for my tastes. Bean Bay choc is much cheaper too
    yes I like that idea, having had a look at the labels of these blends there are a lot of other things in them besides cocoa and sugar, so I have ordered some Cote dIvoire Red and will try it out

    dAz

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    • #17
      Re: Cocoa powder for cappuccino

      I used to use the Alpen Blend - but havent dusted in a while. When friends request a Capp, I get out a grater and a block of Cadburys finest.

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      • #18
        Re: Cocoa powder for cappuccino

        Yum! ;D

        ok bought some Caster sugar today and made up a stock blend of 1 part Cote dIvoire Red and 2 parts Caster sugar, very nice, stays mostly on top of the microfoam and doesnt bleed in like the Alpen Blend does.

        most definitely better than chocochino and the others, because it is basically cocoa and sugar and none of the extras the companies add to their blends.

        thanks for the help
        dAz

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        • #19
          Re: Cocoa powder for cappuccino

          I purchased a bag directly from Cerebos, who distribute Mocopan. Moderately sweet and marbles really nicely if sprinkled directly onto the shot before adding milk.

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          • #20
            Re: Cocoa powder for cappuccino

            Originally posted by 3F3D2C293F3435325C0 link=1239361138/17#17 date=1255167471
            I used to use the Alpen Blend - but havent dusted in a while. When friends request a Capp, I get out a grater and a block of Cadburys finest.
            If you want something really nice then try some real chocolate on your capp. Anything from Europe (Belgium, France, Switzerland etc) with a high cocoa content makes a delicious topping.
            I tend to use dark chocolate with cocoa contents of 70% + for this purpose.

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            • #21
              Bumping this thread as I'm wondering if there are any new suggestions? I haven't had a cappuccino in years but friends/family like them. I'm inclined to go the path of adding some sugar to pure cocoa - do people find that there's a difference between castor and icing sugar in terms of how well the cocoa sits on the milk foam?

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              • #22
                Originally posted by Spoon View Post
                Bumping this thread as I'm wondering if there are any new suggestions? I haven't had a cappuccino in years but friends/family like them. I'm inclined to go the path of adding some sugar to pure cocoa
                We do this with the double dutch...

                Originally posted by flynnaus View Post
                My capp chocolate blend is 60% Cote dIvoire Red from Bean Bay + 40% castor sugar (it may be a lower proportion of sugar) .
                I find the supermarket choc too sweet for my tastes. Bean Bay choc is much cheaper too.
                Once you read the label on all other drinking chocs (like mocopan and cadbury) you will too ((shudder)).

                This is simply pure high grade cocoa and sugar to suit your own taste.
                It really doesn't require all the chemicals, thickeners and additives that the commercial ones add.

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                • #23
                  Sounds good! Yeah, I was wanting to avoid all the extras that come in most (all?) of the supermarket ones. I was just curious to see if anyone had found anything worthwhile and new in the intervening 9 years since the last posts!

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                  • #24
                    Cocoa ruins the taste of coffee.

                    Just put some grated Cadbury chocolate on. Marvelous.

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                    • #25
                      My wife and some visitors don't mind a cappuccino. I use ethically sourced Dutch process cocoa and unrefined organic sugar from Costa Rica.
                      Sits on the crema just fine and gives that chocolatey look with the pour art.

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                      • #26
                        You could try the cadbury drinking chocolate

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                        • #27
                          Try Kali Choc Powder. The 33% Dark Choc variety. Best I've found.

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                          • #28
                            The cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.

                            Cheers

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                            • #29
                              Originally posted by artman View Post
                              The cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.

                              Cheers
                              +1000 for Beanbay cacao!!

                              Everyone love's my hot chocolates, I use my Cote d’Ivoire Red African secret sauce for most people or for the Dutch friends their request is for the Double Dutch. In this day and age, people don't want sugar so a good smooth pure cacao powder is a must.

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                              • #30
                                Thanks for all the replies, everyone! I think I'll probably give some of the BeanBay cacao a go - now I just have to decide if I want Cote d'Ivoire Red African or Double Dutch!
                                Erimus, grated chocolate on coffee sounds extremely decadent! I think for me that's something to save for a special treat

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