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Home arrow Hot Chocolate arrow Hot Chocolate
Hot Chocolate PDF Print E-mail
Written by Administrator   
Sep 07, 2009 at 12:00 AM

 

Typically you can buy hot chocolate powder to mix with hot water, or a different type of chocolate powder to mix with hot milk.


At Pennine we can supply a wide range of Hot Chocolate powder to mix with hot milk for caterers and we also offer a wide range of Hot Chocolate Liquid Sauces that are ideal for creamy luxury hot chocolate drinks and also mocha.

 

Have you really any idea how valuable your chocolate sales are to your business? A few years ago, it was noted approvingly that some cafes were now looking at chocolate to makeup 15 per cent of their turnover. Within a few years, that had increased sharply, and can now be 40 per cent or more.

We eat about 14 kilos of chocolate per person per year, sixth in Europe (the Swedes are top with 18 kilos!) and it is the biggest impulse-buy product in the country, in all products, by a mile.

In cafes, it's now just as important as coffee - but who has ever devised a chocolate barista contest? There are two big questions - what do you choose, and how do you make it? The market may not be what you expect - Espresso Warehouse has long promoted the idea that chocolate is 'not just for kids, and not just for bedtime', Bryan Unkles of Cafeology tells us that hot chocolate is big in universities.

There are essentially two ways of serving hot chocolate - as a long drink or as a short one. Whatever you do, don't forget the concept of a short hot chocolate in an espresso cup - Prima Barbieri of the Ciao coffee bar in London's Charing Cross Road tells us that she will happily drink three of these a day, and that's an Italian talking!

Many older people will tell you they drink 'hot cocoa', when they mean 'hot chocolate'. To be pedantic, there really is a difference. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its fat of cocoa butter, whereas many British powder suppliers refer to their powder as being 'full-fat'. Hot cocoa in its original form was those ground cocoa beans, water, wine and peppers; it was the British who introduced the milk content

The most common one is the long drink - so how do you do it?

Espresso Essentials has a lot of advice to give on this as they work with the Zuma® brand which is a powder, and also with the Mont Blanc range from Denver, Colorado, which is a sauce.

First, why would you choose a powder or opt for a sauce? For the espresso-cup version, these are almost certainly liquid chocolates.

"I think the powder makes the best full flavoured hot chocolate," says Jo Chiverton. "It has roundness that sometimes sauces don't have, longer shelf-life, but can be messy on a wet counter. Syrups are not a good idea to use alone, as they don't colour the milk - they're not dense enough. Sauce is good for portion control, so long as the staff don't pour too much. It's great for mocha, good for drizzling on top of cream (syrup won't drizzle) and good for signature drinks.

“In the ideal world, we would use powder for hot chocolate, and sauce for mocha - this is because a sauce does not overpower the coffee. However, sauces are easier for portion control."

Producing a fantastic Hot Chocolate

The conventional method of producing hot chocolate using powder is this: for a 12oz cup, scoop 28 grammes of powder into the cup, add15ml of boiling water, and whisk to a smooth paste, exposing the cocoa oils fully to the water. This brings out the full taste profile of the cocoa. Now you add your freshly steamed milk at around 160F which is a slightly higher temperature than for coffee. There is a very fine balance between customers saying 'not hot enough' and 'ouch!', so this is worth working on. Some baristas say 140-150F - it may be that if you use powder, then the hot water has heated it. The interesting point is that syrup can cool down the water - so you really should experiment.

One favourite trick is to sprinkle a very little cocoa powder into the cup just before adding the milk - some people say it gives the milk colour, particularly if you're using latte art, but others say this is a cheap trick. Some like to round the drink off with a cappuccino-style froth topping.

Another method is to start with a small amount of hot milk from the steaming jug and mix it into a paste, and while still stirring fill with steamed milk and add a little foam. To add some extra pizzazz mix some whipped cream with a tiny shot of orange syrup and put that on the top.

One of our top chocolate retailers is Graham Knight, of the General Store in Nottingham.
"I believe the important thing is not to skimp on the measure - so many people do and it weakens the taste. Typically, we add five heaped tea spoons. Once the milk is heated, fold it into the chocolate paste - too aggressive stirring loses the lightness. “You can adapt your flavour and strength by cocoa content, or additional flavours."

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Last Updated ( Jul 04, 2013 at 10:59 AM )

Espresso machines have become more and more popular over the last decade. The first commercial espresso machines were built by Achille Gaggia in 1938. They work on the principle of hot water being forced over coffee under pressure to produce espresso coffee.The size and complexity of machines vary and consideration must be given before choosing the right system.

 

Smaller espresso machines have a single group head and low capacity boilers. Some of these single group machines have hand fill water tanks however most commercial espresso systems need a mains water supply. Single group espresso machines have a single steam wand for steaming and foaming milk and can produce either one or two cups of espresso coffee at any one time.

 

Commercial espresso machines have one, two, three or four group heads, one or two steam wands, hot water facilities and a cup warming areas. Choices of semi or fully automatic group heads are usually available however automatic group heads are the most popular. These automatic group heads allow the water doses to be pre-set providing a more constant product.

 

Each group head can produce one or two espresso coffees at a time.  Water boiler capacities vary and must be taken into consideration when selecting the right espresso machine. If high volumes of coffee or hot water are required high volume espresso machines with high capacity water boilers are necessary. It is also important to have the right power supply for the model selected.

 

Most high volume espresso machines need minimum 20 amp power supply. This allows the water boilers to recover quickly after water of steam has been drawn off. The most common espresso machines are two group machines. Usually they have two team wands allowing more than one operator to use the machine at any one time. A 10 litre boiler and a 20 amp power supply should be ample for most small to medium requirements.Three and four group espresso machines have larger water boilers and may need 30 amp or 3 phase power supplies.

 

The demand for espresso machines with high level group heads has increased due the growth of the takeaway coffee market. The requirement for large cup volumes and high volume demand has seen a growth for the more powerful espresso machines. Some of the most popular espresso machines manufactures include Wega, Gaggia, Brasilia, and Iberital. 

 

Wega espresso machines are now one of Italy’s largest machine manufacturers and produce high quality and innovative systems. Gaggia and Brasila espresso machines are also produced in Italy and have been popular for many years. Iberital espresso machines are produced in Spain. The high level group head models with high volume boilers are very popular in the takeaway market.

 

Smaller volume domestic espresso machines vary. It is very important to select the correct machine for your situation. Some smaller units do not have pressure boilers and struggle to produce both espresso coffee and steamed milk at the same time. Large espresso machines with pressure boilers are recommended particularly if more than one cup of coffee is required.