Reverse Mocha Drink
The boldness of a dark roast coffee boosts the upfront chocolate notes of this 72% cacao. Top with whipped cream that’s been cold-infused with crushed coffee beans or enjoy on its own. Can also be made with coconut milk as a sweet and creamy dairy alternative that pairs well with the chocolate.
Ingredients
40g whole coffee beans
500g whole milk (or coconut milk)
10g turbinado sugar
68g Guittard 72% Cacao Coucher du Soleil
Directions
Warm the coffee beans for about 3 minutes at 325°F. Remove from the oven, crushed into coarse pieces. Combine beans with milk and bring to a simmer, removed from heat and steep for 5 minutes. Strain the beans out of the milk, combine milk and sugar and bring to a simmer. Pour about a quarter of the milk over the chocolate, stir to create a ganache. Add this mixture back to the pot of milk, stir well and heat to desired drinking temperature. Add light sweetened, and lightly whipped cream to serve.