<img height="1" width="1" src="https://www.facebook.com/tr?id=314314300809381&amp;ev=PageView &amp;noscript=1">
Skip to the main content.

EMBASSY RECIPES

The Mochaccino

A harmonious blend of rich espresso, smooth chocolate, and steamed milk, creating a comforting and indulgent coffee experience.

The Mochaccino 1

 

Recipe instruction

1. Chocolate Cup

Ingredients:

25gr Embassy Oceanic Blend Dark Couverture Chocolate 65%

 

Preparation:

   Make cup shells with dark chocolate


 

2. Streusel

Ingredients:

170gr Butter
300gr Sugar
300gr Flour
2g Sea Salt

 

Preparation:

  1. Combine and stir all the ingredients until they form granules.
  2. 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:
1. Cook the milk, cream, coffee beans and sugar, then cover and let it infuse for 20 minutes
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

 

 
The Mochaccino 2
The Mochaccino 3
The Mochaccino 4
The Mochaccino 5

Want to Know More About Our Products?

Click the button below to visit our product page

Go to Product Page