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Thread: Cocoa powder for cappuccino

  1. #1
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    Cocoa powder for cappuccino

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Being a new and proud owner of a VBM Domobar, I currently mainly do lattes (with more or less success, as far as the latte art is concerned).

    However, next week my family is going to stay with us for a couple of days, and I know my mum prefers cappuccinos.

    So, the question for me is: What type of cocoa powder do you use to sprinkle on your cappuccinos???

    I found the pure cocoa is rather bitter, some cafes seem to use a mixture with cocoa and sugar. Or, is instant powder for cocoa drinks (like Nesquik or Milo) the way to go? As always, it probably comes down to personal likes and dislikes (some might argue, that theres no room for cocoa at all on a cappuccino), but Id be rather curious to know what others use?

    Thanks for your replies and happy egg hunting!

    Anaestralia

  2. #2
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    Re: Cocoa powder for cappuccino

    Hi Anaestralia
    Try "Vittoria Original Chocochino"
    It seems to be quite good.

    I use it at home when family and friends ask for a choc dusting and we also use it at work for those who need it.

    Mal

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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 727F7C72100 link=1239361138/1#1 date=1239362700
    Try "Vittoria Original Chocochino"
    It seems to be quite good.

    I use it at home when family and friends ask for a choc dusting and we also use it at work for those who need it.
    Same here.

  4. #4
    Super Moderator scoota_gal's Avatar
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    Re: Cocoa powder for cappuccino

    We use the drinking choc that we source from our suppliers...it seems to actually be a blend of cocoa and powdered sugar.

    If you want a decent drinking choc, then either source it from the Bean Bay or one of our site sponsors...because seriously, you cannot get decent drinking choc from the stoopidmarket...though maybe, just maybe the Vittoria might come close... ;)

  5. #5
    Mal Dimal's Avatar
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    Re: Cocoa powder for cappuccino

    Actually, for when its requested, I use the Nestle "Alpen Blend" as its not quite as sweet and seems to be made from slightly darker chocolate... (Save the African Red for Hot Choccies ;))

    Mal.

  6. #6
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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 727F7C72100 link=1239361138/1#1 date=1239362700
    Hi Anaestralia
    Try "Vittoria Original Chocochino"
    It seems to be quite good.

    I use it at home when family and friends ask for a choc dusting and we also use it at work for those who need it.

    Mal
    We use Vittoria as well it comes in a small shaker tube similar in size to pepper

    When we ran out of it I mixed 50% Cote dIvoire Red African Cocoa with 50% icing sugar in the Vittoria container and its very good if not better

    KK

  7. #7
    Senior Member caffeol's Avatar
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    Re: Cocoa powder for cappuccino

    I put 1 part cocoa powder (either of the CS ones) and 2 parts pure icing sugar (not icing mix) in the food processor and mix.

    This goes in an old Moconna jar and gets used for making hot chocolate and dusting cappuccino with a shaker. A little sweet on the cappuccino but beautiful hot chocloate.
    :)

  8. #8
    Senior Member greenman's Avatar
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    Re: Cocoa powder for cappuccino

    I loath chocolate on my milk coffee drinks but my wife loves it, she loves the Vittoria chocochino but the dark chocolate version (all of those antioxidants!!). ;) ;)

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    Re: Cocoa powder for cappuccino

    Thanks for all of your suggestions. I couldnt get hold of "Vittoria Original Chocochino" yet, but definitely will give it a try. Does anyone know, how much cocoa it contains?
    I tried the "Nestle Alpen Blend" that Mel suggested. It contains 27% cocoa solids and is less sweet than the stuff my kids like to drink - I actually quite enjoyed it on a cappuccino ::)

    Anaestralia

  10. #10
    Senior Member Koffee_Kosmo's Avatar
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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 77585753454244575A5F57360 link=1239361138/8#8 date=1239451686
    "Vittoria Original Chocochino"
    I am reading the ingredients from the pack
    Sugar cocoa powder 18%
    Milk solids non fat, flavour

    KK

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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 002F2024323533202D2820410 link=1239361138/8#8 date=1239451686
    I tried the "Nestle Alpen Blend" that Mel suggested. It contains 27% cocoa solids and is less sweet than the stuff my kids like to drink - I actually quite enjoyed it on a cappuccinoRoll Eyes
    I have been using Vittorias Chocochino for quite a while now, but it has disappeared off the local Coles shelves like a lot of other things since they are so hell bent in marketing their own home brand crap, I think they have lost the right to be called supermarkets

    annnyway I tried at officedorks since they were supposed to have the 2kg packs of Chocochino, no luck.

    so I had I look at the labels of the chocolate powder I have in the cupboard, chocochino has 18% cocoa powder and is quite sweet .

    a pack of Belaroma drinking chocolate has 17% cocoa and tastes a little bit salty :(

    and the Nestle Alpen Blend is as mentioned is 27% cocoa and is not as sweet, a taste I prefer since I do like a dark chocolate.

    I used to use the Nestle blend before switching to the Vittoria one, no idea why, but since it is getting too hard to buy it I will be going back to the Alpen blend

    dAz

  12. #12
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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 7F5A612E291B0 link=1239361138/10#10 date=1255147180
    I used to use the Nestle blend before switching to the Vittoria one, no idea why, but since it is getting too hard to buy it I will be going back to the Alpen blend

    dAz
    Why dAz? :-?

    <<<<< The best drinking chocolate lives over there ::)

    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/243-double-dutch-pure-cocoa
    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/217-cote-d

    Buy some good stuff instead! ;)

  13. #13
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    Re: Cocoa powder for cappuccino

    Quote Originally Posted by 712E36202B202C252526262E222D430 link=1239361138/11#11 date=1255147420
    Why dAz?Huh

    <<<<< The best drinking chocolate lives over there Roll Eyes

    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/243-double-dutch-pure-cocoa
    http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/217-cote-d

    Buy some good stuff instead! Wink
    ummm because I am lazy ;D

    but I will give it a go, just had a cap with the Alpen blend sprinkled on top, it tends to dissolve into the milk foam, whereas the chocochino stays sort of crusty on top so I can lick it off the glass later.

    dAz

  14. #14
    Senior Member flynnaus's Avatar
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    Re: Cocoa powder for cappuccino

    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.
    Andy likes this.

  15. #15
    Senior Member Luke_G's Avatar
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    Re: Cocoa powder for cappuccino

    I was in the same situation a short while ago and opted for(please dont hang me) Grinders Taboo premium drinking chocolate.

    One of the only "off the shelf" chocs that i have used that sits well on espresso allowing for a great marbling effect on cap art. But to be honest ..i havnt tried too many.

    We use Chiao(?) choc at work and it clumps and coagulates on top of the espresso making it a not so desirable latte art chocolate.

  16. #16
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    Re: Cocoa powder for cappuccino

    Quote 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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    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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    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
    Andy likes this.

  19. #19
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    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.

  20. #20
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    Re: Cocoa powder for cappuccino

    Quote 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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    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?

  22. #22
    CoffeeSnobs Owner Andy's Avatar
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    Quote 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...

    Quote 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.
    Dimal, Javaphile and chokkidog like this.

  23. #23
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    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!

  24. #24
    Senior Member Erimus's Avatar
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    Cocoa ruins the taste of coffee.

    Just put some grated Cadbury chocolate on. Marvelous.

  25. #25
    Senior Member chokkidog's Avatar
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    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.

  26. #26
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    You could try the cadbury drinking chocolate

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

  28. #28
    Senior Member artman's Avatar
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    The cacaoís 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. #29
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    Quote 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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    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
    Dimal and Erimus like this.

  31. #31
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    Quote Originally Posted by Spoon View Post
    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
    The Double Dutch really is very good Spoon.
    Spoon likes this.

  32. #32
    Senior Member Erimus's Avatar
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    Quote Originally Posted by Spoon View Post
    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

    You must try it. It will spoil you though and you won't ever want to back to cocoa.
    Spoon likes this.

  33. #33
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    After trying the Ivory Coast and Double Dutch I am leaning towards the DD as it gives a more 'traditional' hot chocolate for my tastes. The IC one seems to be a bit more Dark Chocolate aka bitter (in the context of hot chocolate) than the DD.
    Spoon likes this.

  34. #34
    Senior Member rusty888's Avatar
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    I have he double Dutch.

    Makes amazing hot chocolate, milkshakes and cappuccinos.

    Although I blended with a lot less raw sugar than it was suggested so itís not as sweet as it could be.

    Next time Iíll make sweeter and see how it all goes
    Spoon likes this.

  35. #35
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    Quote Originally Posted by Rockford View Post
    After trying the Ivory Coast and Double Dutch I am leaning towards the DD as it gives a more 'traditional' hot chocolate for my tastes. The IC one seems to be a bit more Dark Chocolate aka bitter (in the context of hot chocolate) than the DD.
    How do you mean, 'traditional'? Is it purely the bitterness, or do you find there's a texture (or something else) that's preferable in the Double Dutch?

  36. #36
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    Quote Originally Posted by Spoon View Post
    How do you mean, 'traditional'? Is it purely the bitterness, or do you find there's a texture (or something else) that's preferable in the Double Dutch?
    Probably the milk chocolate spectrum I find it on as opposed to the Dark Chocolate end of the scale. Which to me is more old school. Texture is probably more to do with how I froth the milk so I'd say no on that.

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    Behmor Brazen - $249 - Free Freight
    Ah cool, thanks for clarifying



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