Cafe' Mocha

[ksbell]

I am a huge fan of Cafe' Mochas and Biancas. What is a good brand of syrup for these drinks? I LOVED Hershey's Special Dark syrup when it was out, but I can't find it anywhere now. So, other than Hershey's and Nestle's chocolate syrup, what's the best chocolate syrup for mochas? For biancas, I like the Torano (sp?) syrups. I don't like Divenchi (sp?) that you can buy in the grocery stores!

 

[topher]

Ghiradelli...makes a kick ass chocolate...I have used Velrona chocolate in compition before..but it runs around $25 a block...and you have to hand shave it. Monin syrups in my opinion are the best for syrups....but I have never found a chocolate syrup that I have liked..monin, torani or 1886...non of their chocolates where impressive to me...but that is just me.

 

[ksbell]

Thanks! I have looked on their site and don't see Ghiradelli chocolate syrup. Can you buy it in any store? I've never tried Monin syrups, where can I find them?

 

[topher]

Ghiradelli-(800)877-9338 Michael Hamburger..I think they have a syrup and have used their powder(pain on iced drinks)
Monin (800)966-5225(not sure of the rep in your area but this number will help find one)
Guittard Chocolate co. (800)468-2462 also have great chocolate syrup..thier white choclate rocks!!

 

[Guest]

We use Ghirardelli chocolate powder and add it to the milk before steaming/foaming the milk. It blends really, really well and doesn't tend to leave much of that chocolate residue that you find at the bottom of drinks made with chocolate syrup.

 

[Guest]

The best mocha I've ever had was in Jitters (Las Vegas). They used a powdered chocolate and not a syrup. This chocolate was mixed with a plain syrup (Torani?) and the espresso, and then the milk was added.

I have not found another mocha I like, even here in the cornfields of Illinois. (Amazing though that may sound.) As soon as my Conti machine gets here, I'm going to see if I can remake it. While I never worked there, I watched them make it for me about a zillion times and I believe it was the same chocolate mentioned above (not attempting spelling.)

 

[Guest]

Chocolate syrup

I live on Cafe Mochas. Because I like them so much, I had to resort to the nonfat no-whip versions to keep from turning into Jabba the mocha drinker. When I bought my Starbucks Barista machine (great machine by the way), I started with Hershey's regular and dark syrup but just wasn't happy with the taste of the choclate. I have since been using Smucker's choclate topping, which comes in a glass jar and has to be spooned out, and that's been OK. I would think that Ghiradelli's syrup would be superior to everything based on the quality of their other chocolates.

I haven't tried the Ghiradelli syrup yet, but just ordered it from the following web site:
http://kmb-enterprises.com/

They have regular, dark and white chocolate and also sell the pumps to pump it out. I'll let you know how it works.

Johnnyb

 

[janie1963]

We use Ghirardelli dark and white(we use the white sauce as well as the powder). Our customers love it-some insist of the sauce and some on the powder.

 

[Guest]

Hot Coffee & Ghiradelli Powder Chocolate

:shock:

For Topher:

You may be just the coffee chef I'm looking for. I want to use an electric drip to make coffee & to somehow :roll: blend into it powdered chocolate so that the chocolate successfully dissolves. I have asked Phil at Coffee Chat & apparently the q. struck him dumb. Ghiradelli has nothing re: this on its web site. Can you help? I am not trying to make iced coffee, at least!

 

[topher]

why don't you try a syrup...most coffee shops use hersheys chocolate....but
Ghiradelli makes one too...ghittard rocks as well...all I can suggest is experiment. :wink:

 

[Guest]

Powder Ghiradelli

Thanks for your post. I have so much of the powder in canisters that I really wanted to try that. I will try working it with the milk as suggested in those earlier postings. I picked up a Connaisseur electric drip yesterday at the Goodwill, obviously never used. After my first use this morning, I am very pleased & impressed. I tried it with Queen City "Yule Nog". Will next try my usual beans, the Peerless (S.F.) "Irish Cream".
We have a local coffee house, Zadok's, that uses syrup as you recommend & it rolls the eyes up into the head it is so delicious. Too sweet for some, as poured by this Pismo Beach house, but just right for my tastes. I think I'm in a dessert coffee frame of mind when I go to a coffee house.