USA / Italy·Lighter version available
Caffè mocha
Real chocolate, not syrup
Melting dark chocolate into the espresso instead of squeezing syrup on top is a completely different drink.
Cappuccino cup
Chocolate
15 g
Espresso
1 shot
Milk
180 ml
Servings
1
Ingredients
- dark chocolate, 70%, chopped15 g
- espresso, hot36 ml
- whole milk180 ml
- salt1 pinch
Method
1
Melt the chocolate in the espresso
Chopped chocolate in the warm cup, hot espresso over it, stir into a smooth ganache. Add the salt now.
2
Texture the milk
Latte texture — thin foam, plenty of body.
3
Pour and fold
Pour in, then stir once from the bottom so the chocolate does not stay pooled.
Notes
- Mocha bianco: white chocolate and a strip of orange zest. Sweeter, and better cold.
Lighter version
There is a full recipe for this — see Cocoa mocha. Swapping the chocolate bar for cocoa powder removes the cocoa butter and all the sugar, leaving something sharper and thinner that tastes more of cocoa and less of dessert.
Made it? See how the pour actually looks.
Photograph this pour and Brew scores the symmetry, contrast and definition, and names the exact mistake to fix next time.
Score my pour →What you need
- Espresso machine (pump) or Lever / piston machine or Moka pot
- Steam wand or Handheld milk frother