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Thread: Drinking Chocolate Option

  1. #1
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    Drinking Chocolate Option

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    Hi Everyone,

    First post here, we are in the planning stage for a new cafe concept and I am after suggestions for above par drinking chocolate blend that we could use. We have used Cadbury and Nestle in the past and they were OK but we're looking for that bit extra. Does using chocolate sauce/syrup from a pump gives better results overall although I have not seen many cafe owners using them.

    Short of melting actual chocolate and using that to make your hot chocolate drinks what would be the easiest most acceptable alternative?

    Cheers,

  2. #2
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    To make drinking chocolate from cocoa could you mix in caster/icing sugar yourself? There is some excellent cocoa for sale here.

    I've only had the double dutch, which to be honest if anything is TOO heavy. It makes the drink very thick and destroys the microfoam . A friend gave me some south american cocoa which is a much lighter colour with a great flavour, excellent in a 1:1 mix with the dutch. I also scored some south american raw sugar from him which tasted almost like jaggery. Excellent in combination, but compared to cadbury makes for a pricey hot chocolate!

  3. #3
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    Would love to do our own mix but I would rather rely on an off the shelf ready mix as I don't believe in this case that this is going to be a big seller for this cafe and my understanding that Chocolate based drinks usually don't represent more than 5% of all drinks sold as a rule of thumb!

  4. #4
    Senior Member Vinitasse's Avatar
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    Quote Originally Posted by Swirl View Post
    Would love to do our own mix but I would rather rely on an off the shelf ready mix as I don't believe in this case that this is going to be a big seller for this cafe and my understanding that Chocolate based drinks usually don't represent more than 5% of all drinks sold as a rule of thumb!
    Do you want to do something cheaply and easily or do you want to do it well?

    Cheap and easy won't supply you with any point of difference to distinguish your business from any of the thousands of competitors. If you still plan on slinging coffees and hot chocolates two years down the road, my suggestion to you would be to do it different and to do it better.

    Making a syrup from real chocolate, or a quality cocao/raw sugar mix may cost more than the off the shelf stuff but on a per cup basis it makes a lot of sense if you have any long term vision at all.
    Dimal, chokkidog, smokey and 1 others like this.

  5. #5
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    Don't get me wrong the intention is all for making something different and do it well, we like the idea of making a syrup from real chocolate and would love to hear your suggestion of the best way to do it. We would even be prepared to do it in both Dark and Milk chocolate if we can.

  6. #6
    Senior Member Vinitasse's Avatar
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    It's not overly complicated... source a high quality cocoa (Andy has some amazing stuff from Ghana and Cote D'Ivoire) and some high quality raw sugar and then blend to taste with water in a saucepan over a low heat to create a thick and rich syrup. Combine the syrup with steamed milk to create something special and make sure to keep the syrup fresh by making small batches and refreshing the supply on a regular basis.
    chokkidog likes this.

  7. #7
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    Ok what if we wanted to do it from Chocolate callets (buttons) not powder is that still possible and do you still need to add the sugar (as they will have sugar content in them)?

  8. #8
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    The engineering cafe at UNSW used to have a little chocolate fountain doohickey (sealed, in a granita box size) that they used for their mochas and hot chocolates. Was very nice, and would be a very obvious point of difference.
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  9. #9
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by chokkidog View Post
    Here's a killer chocolate syrup recipe for your favourite hot (or iced) chokki drink.
    I've only made it with Cote d'Ivoire so I've adjusted it to Andy's recommendation.

    2 cups sugar (white or raw )
    1 cup CS Double Dutch cocoa
    pinch of salt
    1 cup water
    2 teaspoons of vanilla extract

    In medium/largish SS saucepan with heavy base, combine with whisk; cocoa, sugar and salt.
    Slowly add water stirring at the same time.

    Place over medium heat, stirring constantly ( esp the corner and base of the pan ) until the mixture comes to a boil.
    Turn heat down slightly and boil for 3 minutes. whisking continuously. Don't boil over !! ( reduce heat more if needed)
    Cool 'til lukewarm (dip your finger in it). Stir in vanilla.

    Cool, uncovered, to room temperature.
    Pour through sieve into glass or stainless container with airtight lid.
    Store in the fridge. Use to taste and drink size.

    Use by date.............. doesn't need one, it doesn't last. 8-)
    Easy as!!
    Welcome to CS swirl!
    Better than anything already processed or off the shelf.
    Experiment with the sugar, even try Panela/ Rapadura.
    I have had no problem with micro foam.

    Serving a chocolate like this will only increase your sales and make you famous! ;-D

    P.S. When using the syrup, have it at room temp, it's easier to use and flows better.
    And +1 to Vinitasse's post #4..... everything you serve should be as good as possible!
    Last edited by chokkidog; 22nd January 2014 at 07:47 AM. Reason: add P.S.

  10. #10
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    THat's interesting because they would have used couverture chocolate in that fountain and my experience tells me that it won't mix well with the hot drink and the chocolate will be like a lump at the bottom of the cup unless you mix it in manually or using a hand blender? Did they use that or just poured the chocolate from the fountain directly into the cup (before or after pouring in the hot milk?)

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    THanks Chokkidog, I did see your post while I was researching the matter and it sounds delicious but I fear it would be over complicated for the average 17 - 18 year olds we are getting as staff. I would like to use actual chocolate by melting it and using it as I like that idea very much but I fear it will lump up.

  12. #12
    Senior Member chokkidog's Avatar
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    No probs........
    But if you reckon the people you're going to hire as staff can't do something as simple as this........
    don't give them anything hard to do!! :-D

    Using couverture is similar, you would still make a syrup, ........but the average people you're hiring might burn it. ;-D
    Swirl likes this.

  13. #13
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    Huhuhuhu yes the overwhelming joy of staff management

    Yeah the difference with Couverture is you can melt it in the Microwave (as we do not have a stove) but adding water should that be done as hot water or cold as I think it will seize

  14. #14
    Senior Member Yelta's Avatar
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    Seriously Swirl, reading through this thread, do you really think your well enough prepared for this venture?

  15. #15
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    Yeah I believe we are, I'm not sure how you can pass that judgement as I believe its difficult to judge through one thread about a single small detail about the overall operation of a new concept that I did not completely discuss. We have an answer which is the standard chocolate pre-mixed powder and we are only looking for suggestions to do it differently within the confinements of our operation.

    Its not about trusting the staff or not but we believe its about designing the process in a way that can be repeated by different people to get the same result every time, similarly you get different tasting results using the same machine and coffee just by changing the Barista, the question I have laid here is about trying to do it in a way that would minimize the human element impact on the end product.
    smokey likes this.

  16. #16
    Senior Member chokkidog's Avatar
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    Behmor Brazen - $249 - Free Freight
    Swirl...... have sent you a pm re source of drinking choc. ;-D
    Swirl likes this.



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