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Permalink Reply by Sara Appleyard-Pekich on January 19, 2010 at 7:51am

We use ghirardelli syrup for our mochas when there is one chocolate. When people request double we also use equal exchange hot chocolate powder.

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Permalink Reply by Ron Ingber on January 19, 2010 at 8:16am

I use Fontana.

Ron, the Country Guy

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Permalink Reply by Adam Ptasnik on January 19, 2010 at 8:39am

Monin dark chocolate sauce....... great quality and taste.

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Permalink Reply by John Cunningham on January 19, 2010 at 8:56am

i vote for traditional capp with a 70 % cocoa square on the side. but really we use monin.

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Permalink Reply by Jesse Darwin on January 19, 2010 at 9:07am

ghirardelli powder

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Permalink Reply by Terika on January 19, 2010 at 10:11am

Omanhene single origin chocolate sauce from Ghana - phenomenal!

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Permalink Reply by Banks Thomas on January 19, 2010 at 9:08pm

Mont Blanc FTO Single Origin Peruvian Chocolate powder. I highly suggest it.

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Permalink Reply by Bryan Wray on January 20, 2010 at 6:25am

Make our own using a combo of dark chocolate chips (melted down), Ghirardelli powder, vanilla and almond extracts and some powdered sugar.

-bry

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Permalink Reply by Shadow on January 22, 2010 at 6:49am

I use only Monin... Have tried Ghirardelli and Torani, but so far the best is Monin Dark Chocolate so I doubt I'll look any further than that. Has a very natural taste without the chalkiness usually found in others. Also cost effective as you typically use less per drink...

Also going to make the switch to Monin Caramel and White Chocolate sauces, as well as slowly switching to their syrups. Not as sweet as other brands, but very bold in flavor profile as well as tasting natural, whereas most brands simply don't. Later!

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Permalink Reply by stephanie crocker on January 22, 2010 at 1:50pm

we use torani...i prefer house made ganache, but our customers like the torani. Monin sounds good though...

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Permalink Reply by Bryan Wray on January 22, 2010 at 4:48pm

If you are focused on "natural" tasting, check out 1883. They have great stuff, IMO.

And if I don't say it someone else will, so the inevitable, "Or you could just make your own!" :/

But seriously, the Routin 1883 lineup is pretty dang amazing. Kinda spendy, but worth it if you are seeking out natural tastes in your syrups.

-bry

Shadow said:

I use only Monin... Have tried Ghirardelli and Torani, but so far the best is Monin Dark Chocolate so I doubt I'll look any further than that. Has a very natural taste without the chalkiness usually found in others. Also cost effective as you typically use less per drink...

Also going to make the switch to Monin Caramel and White Chocolate sauces, as well as slowly switching to their syrups. Not as sweet as other brands, but very bold in flavor profile as well as tasting natural, whereas most brands simply don't. Later!

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Permalink Reply by Mike McGinness on April 11, 2010 at 7:02pm

As Bry will confirm I've been working on re-formulating my chocolate sauce to raise it quality to match my coffees. For quite some time I've noticed a bit of a metallic medicinal twangy after taste. Thought it was the dark chocolate melties but they taste good just munching them. While testing different combinations of various cocoa powders and Ghirardelli Sweetened Chocolate Power with Cocoa as the base that metallic tang just wouldn't go away to varying degrees. Then like an IDIOT it hit me. I mean how DUMB can I be. I mean I'm a fairly advanced chef and rather decent at blending coffees. One thing I always tell someone is know your individual ingredients! And yet I've been using the Ghirardelli as my sauce base and doctoring it soley on it's reputation. DUMB ME!!!!~! FINALLY made a sample batch of choco sauce straight Ghir, IT'S TERRIBLE! Have had multiple customers taste the various sauces I've got blended and every time the straight Ghirardelli is the looser. I'll be taking 10 or 20lb I have left of the crap the a shelter. Seriously.

Bryan Wray said:

Make our own using a combo of dark chocolate chips (melted down), Ghirardelli powder, vanilla and almond extracts and some powdered sugar.

-bry

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