Right now, I'm in the process of doing research for a potential coffee shop project and I need some opinions of the best affordable chocolate to have in a mocha. If you can list why you chose your type of chocolate and where you got it, that would be
Read more…Hey all,
I'm curious to know how the community is approaching mochas these days. I'm looking for a different approach, or else just more satisfying way of making these things instead of stirring my beautiful espresso into chocolate sauce, top with
Read more…Our Sussex County, New Jersey - Sparta - shop is the larger of our two espresso/coffee cafe / retail stores. Although we roast most of our coffee in our Hackettstown location, twenty minutes away, we roast some here (in our smaller Probat 5K roaster)
Read more…Okay, so I want a fair trade chocolate sauce that has no HFCS or Fructose. I've recently been convinced of the argument to ban HFCS, and I'm starting with my shop. What do you use?
Read more…neat: \ˈnēt\ 1: free from added matter; pure 2: marked by tasteful simplicity 3: of the very best kind; excellent espresso NEAT is an artisan coffee bar in downtown Darien, CT
Read more…When entering "red e" cafe the first thing you may notice is the beautifully open, authentic space with gallery style lighting directed at the walls. Where many cafes are short on seating and claustrophobia may ensue during the busiest hours, the red
Read more…We'd like to have our mocha, white mocha, caramel, and chai in liquid/sauce form for making drinks. This is especially important for blended and iced, but nice for hot drinks too. What companies make good ones? Any companies sell these in powder fo
Read more…What's your process or recipe? Right now we are using Guittard powder and combining it with our "House Vanilla" (which is just simple syrup and pure vanilla extract). We use a drink whisk to break down the cocoa clumps until they are liquid-y and th
Read more…Anyone have any interesting ones? Right now we just use straight Guittard (in the sauce bottle) and people seem to love it. Anything else that I should try instead. And also, anyone know any distributors for Mont Blanc's SO Chocolate? I know it's out
Read more…Anyone have any luck with making your own chocolate for your cafe. We are experimenting with making our own for mochas. Hot, cold and blended. I can find raw cacao powder online, and then sweeten, but wanted to post something up on the bx to see if a
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