45% Powder MOCHA
Single-farm coffee beans. Skillfully, meticulously roasted. Expertly brewed. Unhomogenised organic dairy, steamed with care... Poor quality, mouldy cocoa, harshly roasted, alkalised and smothered in sugar? Something's not adding up.
We continue to be baffled by the contradiction of the average mocha. When the utmost care, attention and consideration has been placed on procuring and crafting a coffee, it should follow suit that every other ingredient with that coffee should equate in standard and quality.
We're here to rectify that, curating the ultimate coffee-chocolate pairing list for magnificent mochas, with hot chocolates that rise to the challenge of specialty coffee.
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55% - Sweet caramel, malty notes work well with a medium-dark roast, rich Italian style espresso.
65% - Grapefruit citrus and banana notes complement coffees with chocolate, nut and biscuit flavours.
70% - Mellow acidity and deep cocoa flavours work well with more floral, complex coffees.
75% - Caramelised honey and sweet pepper works well with stone fruit flavours and sweeter roast profiles.
45% powder - Less complex than the buttons making it the most versatile for mochas, working with most coffee profiles
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Place your Hot Chocolate Buttons/Hot Chocolate Powder in a cup (30g Buttons/20g Powder for a single espresso) Brew your espresso directly over the chocolate Stir to a smooth consistency Add steamed milk
