Velvety Mocha with a Hint of Orange and Cardamom - photo 1
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Velvety Mocha with a Hint of Orange and Cardamom

Drinks Desserts Dishes for Special Occasions 20 min Easy 10 wyświetleń ~9.44 PLN - (0)
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Description

This is not just an ordinary coffee with chocolate. It is an exceptional, dessert-like drink that will envelop you with its rich aroma and deep flavor. The heart of the recipe is a homemade, thick syrup made from real dark chocolate, enriched with fresh orange zest and a pinch of warming cardamom. The combination of intense espresso, creamy, frothed milk, and this extraordinary syrup creates a perfect composition for chilly afternoons, a moment of relaxation with a book, or an elegant dessert after dinner. Each sip is a journey from the distinct, coffee bitterness, through the velvety sweetness of chocolate, to a surprising, citrus-spicy finish. Served in a tall glass, topped with whipped cream, it looks as impressive as it tastes.

Ingredients (9)

Servings:
2
  • Bitter chocolate (min. 70% cocoa) 50 g
  • Unsweetened cocoa powder 15 g
  • Brown sugar 30 g
  • Orange 0.0 szt.
  • Water 60 ml
  • Freshly brewed espresso 60 ml
  • Whole milk 3.2% 300 ml
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Whipped cream 30% or 36% 50 g
💰 Szacowany koszt dania: ~9.44 PLN (4.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chocolate-Orange Syrup

1

Start by preparing the ingredients for the syrup. Chop the dark chocolate into small pieces with a sharp knife - the finer the pieces, the faster and more evenly they will melt. Wash the orange thoroughly in warm water, then scald it with boiling water. Dry it and grate the outer, orange layer of the peel using a fine grater. Be careful not to grate the white, bitter part (albedo).

Ingredients: Bitter chocolate (min. 70% cocoa), Orange
For chopping chocolate, use a large, stable cutting board. For grating the zest, a special zester grater is best, but a regular grater will work too. Remember to grate the zest gently, rotating the orange.
2

In a small saucepan with a thick bottom, place the dry ingredients: sifted cocoa powder, brown sugar, and ground cardamom. Sifting the cocoa is important to avoid lumps. Mix them thoroughly with a small whisk. This will ensure the ingredients are evenly combined before you add the liquids.

Ingredients: Unsweetened cocoa powder, Brown sugar, Ground cardamom
Use a heavy-bottomed saucepan to prevent the syrup from burning. A whisk is ideal for mixing, as it aerates well and combines dry ingredients effectively.
3

In a saucepan with the dry ingredients, pour in the water and add the grated orange zest. Place the saucepan over low heat and warm it, stirring constantly with a whisk, until the sugar completely dissolves and the mixture becomes smooth. This should take about 2-3 minutes. Do not bring to a boil.

Ingredients: Water, Orange
Stir constantly, especially at the bottom and edges of the saucepan, where the sugar can burn the fastest. A low flame is key to controlling the temperature.
4

Remove the saucepan from the heat. Immediately add the previously chopped dark chocolate. Do not stir for about 30 seconds, allowing the heat of the syrup to start melting it. After this time, begin to gently stir with a whisk or silicone spatula, from the inside out, until all the chocolate is melted and a smooth, shiny, thick syrup forms. Set aside.

Ingredients: Bitter chocolate (min. 70% cocoa)
It is crucial to remove the saucepan from the heat before adding the chocolate. Cooking the chocolate can cause it to seize and lose its smooth consistency. Patience is key here!

Preparation of Coffee and Milk

5

Brew a double espresso (about 60 ml). If you don't have an espresso machine, brew a very strong coffee in a moka pot – use about 60 ml of this brew. The coffee must be hot and freshly brewed to mix well with the syrup.

Ingredients: Freshly brewed espresso
The quality of the coffee has a huge impact on the final flavor. Use your favorite beans. If you prefer a milder taste, you can use a single espresso (30 ml).
6

Heat the milk in a small saucepan to a temperature of about 65-70°C. Do not bring it to a boil! The milk is ready when small bubbles appear at the edges of the pot and steam becomes visible. Then froth the milk. You can use an electric frother, a plunger in a French press (making vigorous up-and-down movements), or pour the hot milk into a jar, screw on the lid, and shake vigorously for a minute (be careful, it's hot!). The goal is to achieve a thick, creamy foam, known as microfoam.

Ingredients: Whole milk 3.2%
The ideal foam has the consistency of thick cream, without large air bubbles. Before pouring the milk into the coffee, tap the container on the counter to eliminate larger bubbles and swirl it a few times to make the foam more uniform and glossy.

Drink Composition

7

Prepare two tall, heatproof glasses or large mugs. To keep the drink warm longer, you can preheat them by pouring hot water into them for a moment, then pouring it out and drying the glasses. Pour 2-3 tablespoons of the prepared chocolate-orange syrup into the bottom of each glass.

You can adjust the amount of syrup to your own preferences. If you like very sweet drinks, add more. Remember that the syrup is very intense in flavor.
8

Directly onto the syrup, pour hot, freshly brewed espresso (30 ml per serving). Use a long spoon to vigorously mix the coffee with the syrup at the bottom of the glass until you achieve a uniform, dark liquid. This step will ensure that the flavors combine perfectly.

Ingredients: Freshly brewed espresso
Thoroughly mixing the coffee with the syrup at this stage is crucial to avoid the situation where all the thick syrup remains at the bottom.
9

Now it's time for the milk. Tilt the glass slightly and slowly pour the frothed milk in a thin stream into the center of the drink. Start by pouring the more liquid milk from the bottom of the container, and at the end, straighten the glass and spoon the thick foam on top. This will give you nice layers.

Ingredients: Whole milk 3.2%
To achieve the 'latte art' effect, hold the milk jug close to the surface of the coffee and pour it in a steady, calm motion. For beginners, the easiest way is to simply pour the milk and then spoon the foam on top.
10

Serve immediately. Optionally, for an even more dessert-like effect, top with a dollop of whipped cream, sprinkle with a bit of grated dark chocolate or cocoa, and add a few shavings of fresh orange zest to enhance the aroma.

Ingredients: Whipped cream 30% or 36%
The decoration not only looks beautiful, but also adds additional textures and aromas to the drink that are released just before the first sip.

Fun Fact

💡

The name 'Mocha' comes from the port city of Al Mokka in Yemen, which from the 15th to the 18th century was the main center of coffee trade in the world. Beans from this region often had a naturally chocolatey flavor, which inspired the creation of a drink that combines coffee and chocolate.

Best for

Chłodne, jesienno-zimowe popołudnie Słodki deser po obiedzie Chwila relaksu z książką Poczęstunek dla gości

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the beautiful layers of the drink. Include a long spoon for stirring and a small, crisp cookie or a piece of dark chocolate on the saucer.

🥡 Storage

The prepared drink should be consumed immediately. The remaining chocolate-orange syrup can be stored in a tightly sealed jar in the refrigerator for up to 7 days. It will be a great addition to other coffees, desserts, or ice creams.

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