Adding Chocolate to Coffee: How to Make a Mocachino

How to make Mochaccino
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How to make Mochaccino
From the simplest perspective ‘mocha-izing’ your coffee can be interpreted as adding chocolate to coffee or adding espresso coffee to hot chocolate. The best Mochaccino, however, is not made by drip-brewed coffee but with the Italian brewed espresso.
Unlike regular coffee, espresso brings a different characteristic in taste resulting in a more balanced flavor. The addition of regular coffee to chocolate makes the result taste more like an ‘off’ distant blend of the two rather than the perfect complementary blend that it is supposed to be.
Making the perfect mochaccino at home can be fun. However, the home barista should always subscribe to the Golden Rules of Making Coffee in order to make the perfect Café Mocha. Just like any other coffee, the first step is always to prepare good coffee to go well with the chocolate. This guide will help anyone to make the perfect coffee in thirty minutes or less with or without an espresso machine.
Making the Starbucks chocolate truffle should be very easy when the following steps are observed. Mastering these steps will save a few bucks and reduce the frequency of visiting the Starbucks Store. For the first method the ingredients required to make the espresso truffle include: - 2/3 of boiling water in a cup, hot chocolate milk or mocha powder 2/3 of a cup, 2 tablespoons of dark roasted coffee beans, whipped cream, 2 cups of skim milk, a coffee grinder and an espresso machine (Zimmer, 2007, p. 189).The coffee brewer should boil the water as he grinds the coffee beans to fine powder. The water should then be heated with the espresso machine enough to run steam from the milk frother. Put the Mocha powder in a large mug. The next step is to pour the boiling water into the mug with Mocha powder while stirring until it completely dissolves forming mocha syrup.
Begin to heat the milk with the frother espresso machine. Make sure to remove the frothing rubber spot when heating the milk as the aim of this process is only to heat the milk. Once this is done, let the brewing cycle finalize. Immediately the espresso syrup is ready, pour it into the large mocha syrup mug. Add the heated milk to the mug leaving room for the whipped cream that will be added at the end. Stir the mixture well. Top it off with whipped cream as desired and a light sprinkle of mocha powder.
No espresso machine, no problem! This second method is geared towards those who seek knowledge of making café mocha without an es...