A warm fu fu~ hot mocha, it's as simple as that!

I don't remember reading such a sentence somewhere: when a latte meets chocolate, no matter how strong the coffee beans are, they will become gentle and lovely. Recently, Qianjie always brushed various versions of hot mocha tutorials when surfing the Internet, learned many tricks of chocolate + milk coffee, and was greedy by cup after cup of chocolate coffee warm drink visible to the naked eye. It is better to choose a day than to hit another day! Today, we will take out the usual desserts at home and carve the cup of hot mocha with all kinds of color, smell and taste.

If we want to make hot mochas with a dense export feel and rich cocoa flavor, we should not only focus on the raw materials responsible for providing chocolate flavor, but also choose the right Italian coffee beans to match them, but also how to make them blend perfectly with milk.

On the market, there are many cocoa products that can provide chocolate flavor for coffee, such as chocolate sauce, sugar-free pure cocoa powder, pure dark chocolate bar, milk chocolate bar, cocoa butter chocolate chip, etc., with prices ranging from a few yuan to hundreds. Each type of chocolate taste, solubility, texture are different, you can choose according to your own budget and preferences.

Among them, chocolate sauce is widely used in cafes because of its sweetness, high performance-to-price ratio and long-term storage. it can not only add chocolate flavor to Italian coffee, but also can be used as an auxiliary "tool" for carving. However, due to the thick texture of this kind of chocolate sauce, it is easy to harden if placed in a low temperature environment, and it is not good to fully blend into Espresso and milk foam after stirring, and the hot mocha sometimes has a little grainy feeling.

If you use pure cocoa powder without sugar and dark chocolate bars, you need to add extra sugar to make Italian mocha according to your own taste, and the powder needs to be stirred well by adding hot water in advance to mix with Espresso. Milk chocolate bars are selected in front street here, and the melting method is as follows: heat it on the coffee machine together with the packaging and turn it into a fluid.

As for the choice of Italian coffee beans, it is recommended to use medium and deep baking with obvious nutty flavor. The bean list in the former street, for example, in addition to the single-origin Brazilian Queen Manor, Indonesian Gold Manor, and Papua New Guinea Bird of Paradise, some Italian beans with nuts, caramel, dark chocolate and cream flavor also match well with milk chocolate, giving the hot mocha a better taste.

After the milk foam, chocolate and Italian extract are all ready, the next step is to fully integrate the three. Qianjie once tried to fuse the melted chocolate and fresh milk directly and put it into the milk tank, but it was found that during the beating stage, the sticky chocolate prevented the steam hole from evenly cutting the large bubbles that wrapped around the air. finally, a stable layer of milk foam was not formed and began to collapse dozens of seconds later.

Instead, we added chocolate syrup to the espresso, stirred it well with a spoon, and then joined the milk. Here, Qianjie engraved version of the hot mocha does not need to pull flowers, the foam can be as thick as possible, about 1.2cm, between latte and cappuccino.

Preparation: extract double Espresso, 200g frozen fresh milk, 20g pre-melted chocolate bars, throw chocolate chips / cocoa powder, a coffee cup with 200~300ml capacity. If you are still a sweet enthusiast, you can also add marshmallows or cream as you did in front of the street.

1. First pour the melted chocolate syrup into a ceramic cup, use 20 grams of warm sun coffee powder to extract 37 grams of espresso, stir well while it is hot

two。 Send 200g of fresh milk to a hot foam of about 5055 ℃, squeak 4-5 and then enter the beating stage.

3. Scoop out a spoon of top milk foam and circle the espresso mixed with chocolate, making a white solid circle as shown in the picture.

4. Pour all the remaining hot milk bubbles from the center into the coffee cup until the cup is full.

5. Finally, enter the decoration stage, put 2 white and fat marshmallows on top, sprinkle with cocoa powder or chocolate chips, and then bake it into a burnt yellow with a musket. One cup of warm fu fu~ hot mocha will be done.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province