What chocolate power do you use?

BlueMonkey

Everywhere I go it seems that all the cafes are using Alpen Blend for the chocolate sprinkling and moccas.

I find this rather boring and can make the coffee kind of dry.

What do you use in your shop and home?

I like to use three different sources of chocolate when I make a mocca.

sketchy

For sprinkling i use Griffiths choc and for mochas i use Stasero. It uses Ghirardelli to make a thick syrup. http://www.calsonindustries.com/ LE

nzroaster

We (and all our customers) use Monin choc syrup for mochas. It allows you to not have to stir your espresso. Most of the syrups taste artificial and too sweet but there are a few brands that are naturally distilled and they are great. As for powder to sprinkle and for hot chocs, we use an italian choc powder with very low sugar content.

kingcoffeecoffee

the best hot chocolate i have ever tasted has to go dean morgans it the best 🙂

perfect_extraction

all of our customers and i use a fat free girridelli (ritch ground choc)custmers love it all we get is positive replies.

Mr_Nang

I think Kali chocolate is pretty good 😛 I use a single origin criollo couverture as a garnish.

roastman

is this not your own choc nathan ;D but it is pretty good 😛 do you know who this is 😉 :🙂

I think Kali chocolate is pretty good 😛 I use a single origin criollo couverture as a garnish.

Mr_Nang

Yep - Can't help but be a little biased toward my own product! :🙂

Reschsmooth

I bought some of the Kali drinking chocolate and it is quite nice. I must admit I still prefer Haigh's drinking chocolate - very very nice ;D P

tommy

on the choc powder note - does anyone prefer the larger holes over the fine mesh in terms of choc shaker?

Mr_Nang

I think fine if you use cocoa powder as a garnish, a spice shaker if you use a grated chocolate couverture.

Mr_Nang

I bought some of the Kali drinking chocolate and it is quite nice. I must admit I still prefer Haigh's drinking chocolate - very very nice ;D P

Great - where did you buy Kali from? If from coffeehit, we have an alternate formulation & branding that we supply through our distributors to cafes. I wouldn't mind trying out Haighs - is that from Collins st in the city?

NeilA

Great - where did you buy Kali from?

Actually, he got it through me Nathan. ;-) I shared around some of the first carton I sourced. And I really like the Kali - especially as a chilli hot choc. Cheers

Mr_Nang

That would be the new batch. Hi Neil - We meet once again! Have to catch up if you are planning to attend the Aroma rocks festival. I will continue to develop the blend as I find cocoas that enhance the existing taste profile of the blend. Not giving too much away but I am currently conducting some trials... Also have a single origin criollo couverture we use as a garnish which contributes well to add butter content to the beverage. ps.. have you tried kali as a mocha or just with a shot of espresso? Think the flavour marries quite well.

NeilA

Hi Nathan, I have tried Kali, mixed with the milk as it's steamed and textured, and added to a double espresso shot. I think I put too much Kali in the first time, but it is a really nice drink , and one that two of sons really enjoy. Not sure if I'll make to Aroma this year - I work every Sunday and most Saturdays. :-/ Cheers

Reschsmooth

Hi Neil answere the question as to where I got it from ;D. I'm from Sydney, so generally get my Haighs from Strand Arcade (George St end), although I was in Melbourne on the weekend and found Haighs at the Block Arcade (Collins Street). I agree that the Kali mixed in with espresso is extremely good. I would say it is a more complex drinking chocolate than something like Haighs. P

askthecoffeeguy

I'm an old fashioned kiwi - I like freshly grated cinnamon on my coffee!