The redolent flavors of coffee and chocolate sweetly complement each other in this stimulating selection of desserts, hot beverages, and cocktails. MOCHA begins with a brief history of the cacao bean and the coffee bean, tracing the mocha migration from South America and Africa to the trading ports of Europe (with a special nod to Renaissance Italy, where the hot drink bicerin was born). It then offers 50 indulgent recipes that are easy to make, complex to the palate, and sure to seduce both coffee devotees and dedicated chocoholics.
From the Publisher
* A decadent collection of 50 recipes (35 drinks, 15 desserts) featuring the ingredients chocolate and coffee in combination. * Includ [Read More...]
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Cool Things Beyond Coffee: When you want Christmas gifts for him, this is the place.
December 24th, 2009 at 8:23 pm
I have only a couple of quick warnings, so I’ll get them out of the way first, as they’re the least part of my assessment of this book. First, yes, these are fattening recipes. They’re filled with sugar, heavy cream, etc. That much is obvious from the subject of the cookbook. Even if you’re being super-careful with your fat and sugar intake, though, they can make great special occasion drinks; many of them are meant to be drunk in very small amounts.
Second, some of these are very adventurous in nature. One recipe, Mokka Peppar, includes paprika, cayenne, and cracked peppercorns. These sorts of recipes can be quite delicious, but they aren’t everyone’s cup of… well, mocha.
And finally, many of these do require espresso as an ingredient, and I daresay most folks don’t have an espresso machine at home. If you don’t mind substituting with espresso made from instant espresso you can do that, but most of these recipes will work perfectly well with strong-brewed coffee as well. So this too is not particularly a hindrance.
As for the plusses… well, let’s just say I’m sighing happily as I think back on the recipes we’ve made from this book. One of the most memorable was a layered recipe of tapioca, homemade chocolate ice cream, and coffee. YUM! Chapters include simply drinks, cocktails (drinks with booze in them), and desserts, and the book is sprinkled with tidbits of information, history, and lore, as well as plenty of pithy quotes.
This is a gourmet book, with recipes from skilled chefs and baristas around the world, and so recipes do include ingredients that you might have trouble locating. On the other hand, it isn’t that difficult to think of substitutes that will make for perfectly delicious mocha drinks if you can’t find something or don’t want to pay its price. Similarly, although chefs provide suggestions for specific brands and even varietals of chocolate to use, there’s no reason not to use your own favorite. The suggestions are simply there in case you want to experience the chef’s idea of the perfect pairing.
Whether you want to make elegant, traditional mocha drinks such as Bicerin Classico, complex and beautiful affairs such as Night in Casablanca—which includes a recipe for making your own cardamom marshmallows from scratch—or decidedly modern desserts like Buzz Cupcakes, you’ll find something completely delectable in here!