Nothing says indulgence like a mocha. But when was the last time you put your feet up to enjoy the coffee world’s most underrated beverage?
A mocha is a simple combination of espresso, chocolate and silky steamed milk. Typically, cocoa is melted into a freshly poured espresso. Think of it as a latte, but with just as much chocolate as espresso.
This partnership of coffee and chocolate can be traced back to 18th century Turin, where a drink known as the ‘bavaresia’ became popular. This was a deconstructed affair, where the customer would mix the coffee, chocolate and cream together in a ratio to suit themselves. Soon the composite parts found themselves united in the same glass to make something pretty similar to the mochas we serve today. Through Europe the drink became known as the ‘mocha latte’ with the name believed to be inspired by the coffee port of Moka in Yemen, famed for coffees with a notable chocolatey profile.
The mocha is a drink that may have fallen out of fashion with some, labelled as the espresso drink for people who don’t really like coffee and often served with a sickly sweetness that will make your teeth hurt just thinking about it. This aside, the mocha holds a nostalgic place in our hearts. It’s the gateway to coffee drinking for so many of us and an undeniable treat on a cosy afternoon. We’re on a mission to bring the mocha back to the forefront of the coffee menu, but make it extra special. That means ethically sourced specialty coffee AND chocolate, with flavour notes that will perfectly compliment one another. This is a drink about balance, afterall.
The Chocolate
We have partnered with Islands Chocolate as our go-to barista standard hot chocolate of choice. Islands Chocolate are doing things differently, offering traceable and people-powered cocoa, so you can enjoy a mocha safe in the knowledge that your purchasing power is making a real difference to the people who have grown it at source. Typically, commercial cocoa is often grown in countries in West Africa, where it is bought by large multinational companies before passing through the hands of multiple traders to eventually be transformed into the mass produced industrial chocolates we all recognise. As you can imagine, traceability here is challenging and environmental issues are often greenwashed along the way.
Islands Chocolate began farming directly in St Vincent in 2011 and now work with 400 acres of cocoa and more than 100 local employees to produce the finest grade cocoa for their products, as well as supporting the intricate natural ecosystem. The island offers perfect conditions for growing cocoa; nutrient rich volcanic soil, a tropical climate, breezy ocean winds and steep shady valleys. Expanding their production, Islands have also teamed up with a sustainable farming collective in the Dominican Republic in a second direct and fully traceable purchasing relationship. This direct production means complete traceability in their cocoa and avoids the problem of commercial grade chocolate, which is often sourced through unethical practice with limited traceability.
We offer Islands Chocolate in 55% Chocolate Flakes, 45% Hot Chocolate Powder and 37% White Chocolate Buttons so you can make a mocha bespoke to your tastes.
The Coffee
Now we’ve got the chocolate sorted, let’s think about the espresso. Rather than hiding an expertly sourced and roasted coffee behind what can be an overpowering flavour of chocolate, these coffees can all stand their ground, where the addition of chocolate will accentuate their existing unique flavour notes.
If you love deep, rich notes of marzipan and hazelnut, The Baron, our contemporary classic espresso from Daterra in Brazil is an obvious choice. Brazilian coffees are well known for their creamy luscious mouthfeel and nutty profiles. This coffee really sings when paired with high grade chocolate and makes a mocha we just can’t get enough of.
If you prefer something a little fruitier, try making a mocha with our signature espresso, The Estate. Featuring bright notes of citrus and orange that are typical of the Sidamo region it’s grown in, this is giving real chocolate orange vibes and is perfectly festive.
And for a touch of rounded caramel sweetness, our Broadway Blend is perfectly balanced for a slightly lighter and delicate flavour to your mocha. With a soft vanilla finish this coffee is the taste of our ever-popular mocha at our cafe on Broadway Market.
No espresso machine? No problem. Bringing the mocha back into your life could not be easier with our Midnight Oil Coffee Concentrate. No equipment needed. We’ve roasted, batch brewed and flash chilled our coffee so that you can enjoy specialty coffee in an instant. Simply add chocolate and you’re away.
Here’s how to make a mocha that tastes just like the one we serve at our iconic cafe.
- Weigh 25g Islands Chocolate into your cup and pour a double shot of Broadway Blend espresso on top.
- Once the shot has poured, thoroughly mix the chocolate until all the lumps have gone.
- Steam 200ml of any milk of your choice and pour onto the chocolate-espresso.
- Dust with a sprinkle of cocoa or chocolate flakes, if you’re feeling fancy.
White Chocolate Russian with Islands Chocolate
And for a truly grown-up drink, try the White Chocolate Russian featuring our Midnight Oil Coffee Liqueur.
White Russians are the epitome of cocktail indulgence - perfect for the festive season. Islands Chocolate’s 37% White Chocolate pairs with Sapling’s Climate Positive Vodka and our irresistible Midnight Oil Coffee Liqueur for a delectable take on this cocktail classic.
Ingredients:
35ml Sapling Climate Positive Vodka
15ml Midnight Oil Coffee Liqueur
20g 37% White Chocolate Buttons
60ml Double Cream
Ice
Heat the cream until steaming, mix in the chocolate until melted. Set aside to cool. Shake the vodka and chocolate cream together (also known as a ‘wet shake’). Pour the Midnight Oil over ice and finish with the chocolate cream mixture.
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Christmas gifting? Shop our Bring Back the Mocha Starter Pack or our Islands Chocolate Trio for decadent mocha-making at home.
