★Online Classes★
For more online classes please visit: [ Ссылка ]
You might think that mocha is just coffee + chocolate but I’ll show you a really cool recipe with a secret ingredient…the hazelnut/almond syrup.
▶Hot Mocha◀
Quantity: 1 glass
Espresso 45ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water)
Chocolate Sauce 25g ([ Ссылка ])
Hazelnut/Almond Syrup 5~10g ([ Ссылка ])
Milk 180ml
1. Add the chocolate sauce & hazelnut/almond syrup into the espresso glass and extract espresso. Mix well.
2. Steam milk.
3. Pour the steam milk into the cup.
4. Then pour the espresso mixture on top of the steam milk.
3. Dust cocoa powder on top.
Ice Cafe Mocha: [ Ссылка ]
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★My Ingredients★
Dark Couverture Chocolate: [ Ссылка ]
White Couverture Chocolate: [ Ссылка ]
Valhrona Cocoa Powder: [ Ссылка ]
Snow Sugar: [ Ссылка ]
Ghirardelli Chocolate Sauce: [ Ссылка ]
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt ([ Ссылка ])
Silicone Mat: Silpat([ Ссылка ]) or Silpat equivalent([ Ссылка ]) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X ([ Ссылка ])
Food Processor: Hanil ([ Ссылка ])
Stand Blender: Vitamix QuietOne ([ Ссылка ]) Infrared Thermometer: [ Ссылка ]
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: [ Ссылка ]
Zester: Microplane ([ Ссылка ])
Whisk: Matfer
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★Online Classes★
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★슈가레인 베이킹 스튜디오 수강 문의★
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#Mocha #coffee #cafemocha #sugarlane #조한빛 #슈가레인
