- Coffee
- 18 g
White chocolate melted into a double espresso, steamed milk and, if you fancy it, whipped cream. The sweetest, creamiest mocha, with a pinch of salt to balance it.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.View on Amazon
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.View on Amazon
- RecommendedMilk jarThe steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.€10–30approx.View on Amazon
- OptionalMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.View on Amazon
- OptionalSifon of creamPressurised bottle with gas loads to mount cream at the moment or prepare a home "nitro" with cold brew.€30–60approx.View on Amazon
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No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Put the chopped white chocolate in a large warmed mug.
Make a 36–40 ml double espresso on top (see the ‘Espresso’ recipe) and stir for about 30 seconds, until the chocolate has melted completely into a smooth cream. Add the pinch of salt if using.
Steam 200 ml of milk to 60–65 °C with little foam, fine and glossy.
Pour the milk over the coffee and chocolate cream, stirring at first so it mixes well.
Top with whipped cream if you like and serve straight away.
Tips and warnings
It is the pale sibling of the ‘Mocha’: the same espresso, chocolate and milk formula, but with white chocolate, which has no cocoa solids, only cocoa butter, sugar and milk. It caught on in American coffee shops in the nineties and is now a fixture on every sweet-coffee menu.
- Choose a white chocolate with at least 28 % cocoa butter and avoid ‘white chocolate flavour’ coatings, which contain other fats and do not melt the same way.
- Chop it finely and pour freshly made espresso over it: if lumps remain, heat the mug for 10 seconds in the microwave and stir again.
- It is sweet: with 20 g it is lighter, and the pinch of salt rounds it off nicely.
- For several mugs, melt 100 g of white chocolate into 100 ml of hot milk and keep the sauce in the fridge for up to 5 days; use about 4 tablespoons per mug.
- Iced: melt the chocolate into the hot espresso and pour it over ice and 180 ml of cold milk, as in the ‘Iced mocha’.
- It contains milk, and many white chocolates contain soya lecithin: check the label.
One last thing
The mocha that dresses in white and never gets a stain. If it has sweetened your afternoon, sweeten our jar with a ko‑fi.