EMBASSY RECIPES
The Mochaccino
A harmonious blend of rich espresso, smooth chocolate, and steamed milk, creating a comforting and indulgent coffee experience.
Recipe instruction
1. Chocolate Cup
Ingredients:
25gr | Embassy Oceanic Blend Dark Couverture Chocolate 65% |
Preparation:
Make cup shells with dark chocolate2. Streusel
Ingredients:
170gr | Butter |
300gr | Sugar |
300gr | Flour |
2g | Sea Salt |
Preparation:
- Combine and stir all the ingredients until they form granules.
- Bake at 160°C or until golden brown
3. COCOA BISCUIT
100gr | Egg yolk |
250gr | Whole egg |
200gr | Castor sugar |
2gr | Egg white |
80gr | Icing sugar |
60gr | Cake flour |
60gr | Cocoa powder |
Method:
1. Mix egg yolk with whole eggs and sugar in a bowl.
2. Bain-marie the mixture until 35°C and whisk until fluffy
3. Whisk the egg whites and icing sugar until soft peak, then fold into the egg yolk mixture gently
4. Sift the dry ingredients and add to the mixture in 3 parts
4. Dark Chocolate - Coffee Cremeux
180gr | Milk |
180gr | Cream |
45gr | Coffee beans |
30gr | Sugar |
80gr | Embassy Oceanic Blend Dark Couverture Chocolate 65% |
90gr | Egg yolk |
6gr | Gelatin |
Methods:
2. Strain the coffee then cook again until warm
3. Into a bowl of beaten egg yolks, pour a little bit of the coffee mixture and mix well. Then, add the rest of the coffee mixture and continue to cook over low heat until 83°C
4. Pour the mixture over the dark chocolate and melted bloomed gelatin. Stir until smooth and let it cool.
5. Dark Liquid Ganache
150gr | Water |
50gr | Glucose |
10gr | Cocoa powder |
100gr | Embassy Oceanic Blend Dark Couverture Chocolate 65% |
Truffle shells |
Method:
1. Boil the water, glucose and cocoa powder
2. Pour over the chocolate and stir until well incorporated. Let it cool
3. Fill the truffle shells with the liquid ganache
6. Milk Chocolate Mousse
140gr | Milk |
40gr | Cofee Beans |
250gr | Cream |
210gr | Embassy Azalea Milk Couverture Chocolate 34% |
4gr | Gelatin |
Method:
1. Simmer the milk infuse with coffee bean for 20 minutes, then pour over the milk chocolate and melted bloomed gelatin.
2. Emulsify using a hand blender.
3. Whip the cream and fold in the ganache.
Assembly
1. Put the Streusel on the bottom of the cup shell, then cover it with a layer of Cocoa Biscuit
2. Add Dark Chocolate - Coffee Cremeux on top, add Dark Liquid Ganache, then cover with Milk Chocolate Mousse
3. Cover with lid




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