Gday all,
The BTB has been asking me to make her some mochas at home, as shes finding some of the SOs that Ive been using too strong for her taste, even in a latte :-?.
My question is (apart from being probably stupid :
) is what do people use for the chocolate component of the mocha? Is it powdered chocolate or a syrup?
If its a powder, do you just pour the shot over the chocolate, or put the choc in later?
If its a syrup, whats the technique for that?
The local Michels makes a damn fine mocha, complete with writing on the top (which I assume is done with chocolate syrup). Is it likely that they also use the syrup in the mocha as well?
I should look but the only place you can see the machine being used is from the front of the queue, making for unhappy people behind me.
Thanks for indulging me thus far, and for helping me to keep the peace at home
.
The BTB has been asking me to make her some mochas at home, as shes finding some of the SOs that Ive been using too strong for her taste, even in a latte :-?.
My question is (apart from being probably stupid :

If its a powder, do you just pour the shot over the chocolate, or put the choc in later?
If its a syrup, whats the technique for that?
The local Michels makes a damn fine mocha, complete with writing on the top (which I assume is done with chocolate syrup). Is it likely that they also use the syrup in the mocha as well?
I should look but the only place you can see the machine being used is from the front of the queue, making for unhappy people behind me.
Thanks for indulging me thus far, and for helping me to keep the peace at home

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