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Iced Caffè Mocha w/ Vietnamese Chocolate | Espresso

Yield 1

Author Chef Tu David Phu

Prep time

8 Min

Total time

8 Min

Iced Caffè Mocha w/ Vietnamese Chocolate | Espresso

This Mocha presents an intriguing blend by incorporating the essence of Vietnamese chocolate, or "Sô Cô La," as known in Vietnam. Like sophisticated hot chocolate for adults, Mochas seamlessly unite chocolate and espresso flavors. Like the intricate nature of coffee's terroir, Vietnamese chocolate boasts its distinctive character, setting it apart from conventional cocoa origins. Rooted in my heritage, my preference for Vietnamese chocolate confidently underscores its capacity to infuse a unique depth and complexity into the realm of chocolate. This Mocha recipe serves as an ideal showcase for the captivating attributes of Vietnamese Chocolate.

Ingredients

Double Shot, Mr. Espresso Neapolitan Blend
20 grams, Marou 72% Vietnamese Dark Chocolate, Single Origin, Đồng Nai province
1/8 tsp, Spice Tribe True Ceylon Cinnamon Sticks, Single Origin, Sri Lanka
4 oz. Whole milk
Ice, fill to the rim of the glass
2.5 oz., Condensed Milk (optional)

Equipment

1 each, Cocktail Glass (10 oz.)
1 each, Cocktail Shaker
1 each, Aero Latte

Instructions

Make the Espresso Syrup

Add 20 grams of La Nuit Noire chocolate chips in a metal creamer with the cinnamon.
Place the metal creamer in a 200° F water bath for 3 minutes; you can also place the metal creamer on top of your espresso machine's cup warming tray.
Add 2 espresso shots to the metal creamer once the chocolate has melted to a fudge-like consistency.
Add 2.5 oz., Condensed Milk (optional)
Use an aero latte to emulsify the chocolate and espresso.
Pass the mixture through a fine mesh strainer.

Make the Whipped Cream

In a 10 oz Cocktail Glass, add 2 -3 large cocktail ice cubes
Add 4 oz. of whole milk
Pour the chocolate espresso mixture into a glass
Serve immediately
Stir vigorously before drinking

Notes

Neapolitan Espresso

Similar to wine, coffee possesses a diverse range of characteristics. In the case of this recipe, I opted for a Neapolitan roast sourced from my local coffee roaster, Mr. Espresso. This particular roast boasts delightful notes of caramel, hazelnut, and dark chocolate, creating a remarkable harmony when combined with the flavors of chocolate and ube.

-About Mr. Espresso-

www.mrespresso.com

Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in gently roasted coffee as it was in Italy, over slow-burning oak wood logs that are hand-selected, perfectly seasoned, and sustainably sourced. Skillfully adapting this Old World tradition to modern tastes, the Mr. Espresso family continues to roast classically inspired blends to bring you an espresso like no other.