Chocolate in Caffé Mocha

This is a chocolate variation of the caffé latte.

It a cup of pure indulgence. It’s like a latte, the café mocha, is one third espresso, two third of milk, but with coca powder or chocolate syrup.

Either cocoa powder or chocolate syrup is added at the beginning of preparing the drink, and the chocolate is mixed or frothed with hot milked until thoroughly blended, before the espresso is added. It then served topped with whipped cream.

Even before taste it, the delicious aroma fills the air. Once settle back, feel the warmth and start take a sip.

Café Mocha takes its name form the Red Sea coastal town of Mocha, Yemen. This Yemenese port famous for its coffee.
Chocolate in Caffé Mocha

Caffé Mocha

Caffé Mocha
The term “mocha” originally referred to coffee that was grown in the Arabian Peninsula and shipped from the Yemeni port of Mocha.

The history of this word’s use is fairly muddled.

It is likely that most European tasted coffee before chocolate.

Therefore, when chocolate first appeared from Western Hemisphere, they found it reminiscent of, or confused it with, the wild and fruity flavors of Yemeni coffee.

Since then, the word “mocha” has come to mean many things, including the flavor combination of coffee and chocolate, while it s still used to describe coffee from Yemen (or even coffee from Ethiopia that tastes like coffee from Yemen).

Caffé mocha is made by mixing chocolate (either sweetened, ground chocolate or chocolate syrup) with espresso.

Steamed milk is then added to the mixture.

Most recipes specifically suggest that the espresso and chocolate be mixed before the steamed milk is added, in order to preserve the proper consistency and texture of the milk and to ensure that the mocha has a frothy, rich texture.

As with the latte, the quality and taste of the espresso matter a great deal.
Caffé Mocha