Get chocolate Moosed
Get chocolate Moosed

Hot cocoa from the land of chocolate

No, not Switzerland. The Belgians don’t get to claim too many world wonders, but chocolate? Yes they can. In the Moose’s backyard stands the largest chocolate factory of the world. As Perfect Moose does not only turn on his automagic to top your latte but also pulls stunning mixes, Callebaut and smart foamer Perfect Moose inspired barista and Horeca Coach Jo De Bruyne to create some mouth-watering chocolate moose recipes. Risk of getting hooked is high. You were warned.

Before we start… all recipes below were made with Callebaut chocolate but of course you can vary as much as you like. That’s what the Moose is all about right? No limits to your own creativity. Should you be looking for the Callebaut goodies mentioned in the recipes, this is a good place to start.

GOLDEN TREAT with a hint of caramel

What you need

2 champagne glasses +/- 150 ml

Goodies to go in

10 ml liquid Caramel Topping | 40 g Finest Belgian Gold Caramel Chocolate drops | 30 ml Don Papa Rum | 120 ml whole milk

Even tastier with: lightly sugared whipped cream | 2 Gold Wand Sticks | Crispearls Salted Caramel | cinnamon powder

How to make

Pour 5 ml of Caramel Topping on the bottom of each glass.

Put the Gold Chocolate drops, rum and milk into a black Smart Moose Pitcher (black pitcher for mix-based drinks) and let Perfect Moose steam the mix.

TIP Use a Perfect Moose black smart pitcher to steam chocolate mixes. The black pitchers reach higher temperatures and all parameters are pre-set to steam mixes. When you are steaming manually, be sure the mix is steamed up hot enough but be careful not to steam past the sweet point (sweetness of the milk will go away as the sugars break down when too hot).

Pour the steamed chocolate milk mix over the back of a long spoon onto the caramel topping. Divide the mix into the 2 champagne glasses until it’s about 2 cm below the rim of the glass.

Go all the way

In order to give the Golden Treat chocolate drink that final touch, add some lightly sugared whipped cream on top.

Lay a Gold Wand Stick horizontally on the whipped cream on top of the glass.

Decorate with some Crispearls and a pinch of cinnamon. Want to go all but really all the way? Add some gold foil on top and blow those customers away.



DARK ‘N CREAMY flavanols fest

What you need

Big wineglass of 450 ml

Goodies to go in

10 ml liquid chocolate topping | 35 g Ground Chocolate | 150 ml full milk | 1 flat coffee spoonful of spicy ‘speculoos’ herbs (consisting mainly of cinnamon, nutmeg, clove, mace, ginger and white pepper)

Even tastier with: lightly sugared whipped cream | Crispearls Dark | dark & white chocolate pencil

How to make

Put 10 ml of Chocolate Topping on the bottom of the glass.

Pour the milk, Ground Chocolate and herbs into a black Smart Moose Pitcher (mix-based) and steam it.

Pour the chocolate milk over the back of a long spoon on top of the Chocolate Topping.

Ground chocolate or callets (chocolate drops)? For an instant ready, perfectly dissolved hot cocoa drink, ground chocolate is Moose’s favourite. Drops or callets take a bit more time to melt. As for the overall experience of drinking a hot cocoa with real chocolate, you can also put the chocolate drops in the glass first and then pour over with steamed milk. Customers give it a final stir…all part of the experience, all up to you how you want to spoil them.

Go all the way

In order to finish the Dark ’n Creamy hot chocolate beverage, top it of with some lightly sugared whipped cream. Sprinkle some Crispearls on top and put a Chocolate Pencil XL at an angle in the glass.

Flavowhat?

Flavonols. These little molecules with blood thinning characteristics are well present in pure cocoa. Good for the heart. As if we ever doubted that.



INTENSE CACAO FEVER nice & strong

What you need

1 tumbler glass 330 ml, 2 shallow bowls

Goodies to go in

20 g Cocoa Mass Powder | 30 ml Monin Noisette syrup | 160 ml whole milk | liquid chocolate topping | Hazelnut Brésilienne | ground coffee

How to make

Pour a bit of liquid chocolate topping into one dish and the bresilienne in the other. Dip half of the rim of the glass 2 mm into the liquid chocolate topping and then dip it in the Bresilienne. Let the glass stand upside down for a bit so that the Bressilienne sticks and stays onto the chocolate.

Meanwhile, put 20 grams of cocoa mass powder into a black smart Moose pitcher, add 160 ml full milk and steam.

Pour 30 ml of Monin Noisette syrup into the bresilienne/chocolate rimmed glass and pour the warm cocoa drink on top of it.

Go all the way

Sprinkle a bit of ground coffee on top of your hot cocoa. Also very nice with an extra espresso shot and/or rum.

Horeca Coach Jo De Bruyne showed his chocolate moosed recipe ideas at Horeca Expo, biggest hospitality fair in Belgium. For the alert Moose adept, standard colors of Perfect Moose autofoamers are black and white (Green Moose was a limited edition for the occasion).

YOU MAY ALSO WANT TO READ

A Moose came into the Barn
A Moose came into the Barn
Never miss a Moose Moment
Never miss a Moose Moment
Why Moose put on his blogging cap
Why Moose put on his blogging cap