After our recent post introducing our new staple ‘Mork Chocolate‘, we thought it only fitting to dedicate a post that combines both our speciality coffee and chocolate products.
As an expert in field we got in touch with Mork to help make the ultimate Mocha possible. Combining both our products meant a winner was definitely on the cards, but great products are nothing without great method. By using our own recipes with new found knowledge from one of Mork’s founding fathers we believe we cracked it.
Traditionally Mochas are made by blending cheap chocolate powders with an espresso base before adding steamed milk on top. Whilst this is common practice in many coffee shops, using quality chocolates (60% minimum cocoa) make for a much better choice. What many people don’t realise is that chocolate is actually not completely soluble. Built from oils and fats, the cocoa butter within it repels water. When too much water is introduced the chocolate can split resulting in a grainier unpleasant texture in the mouth.
The secret lies in chocolate and milks complimentary properties. Milk-like chocolate contains fatty acids acting as emulsifiers that provide a great solvent for the sugars and fats inherent in chocolate. By blending the two to begin with it creates a much more uniform paste that in turn produces a smoother more consistent chocolate base.
Maketh the Mocha
- Pull an espresso shot using only the finest L&S coffee.
- Blend 2 heaped teaspoons of Mork chocolate with milk to make a paste.
- Combine the espresso with milk chocolate concentrate by whisking together.
- Steam and pour milk in classic latte art fashion.
Credit to Mork chocolate for the golden nuggets of enlightenment. To recreate the the Ultimate Mocha shop here.
