Mocha 4-layer Sample

General Recipe:

15ml Chocolate Sauce

In which:

– 15ml Chocolate Sauce (or you can mix chocolate powder/cocoa powder with boiling water and a little condensed milk beforehand)– 1 shot of Espresso (30ml)– 50ml Hot Fresh Milk– 10ml Sugar Syrup (the purpose of sugar syrup is to increase the volume of milk, creating layers)
– Hot Milk Foam

Procedure (please read carefully and follow each step):

Select a beautiful glass with a handle.

– Add 15ml chocolate sauce to the bottom of the glass -> This forms the first layer.

– Stir 10ml sugar syrup into 50ml hot fresh milk, then gently pour the milk into the glass -> This creates the second layer.

– Scoop hot fresh milk foam onto the surface until nearly full -> This is the fourth layer, the topmost layer.

Important step!!!! Use a spoon handle, or any stirring device or chopstick, primarily to create PATHWAYS in the glass. The sugar pathway will lead to the INTERFACE layer between FOAM and HOT MILK.

– Slowly pour Espresso coffee along the pathway BETWEEN the foam and the hot milk layer -> This forms the third layer, the coffee brown color.

Completed products:

A correctly prepared 4-layer Mocha will be divided into 4 layers as follows: 1. Bottom layer: the blackish brown color of chocolate sauce. 2. Second layer: the white color of hot fresh milk. 3. Third layer: the brown color of Espresso.
4. Topmost fourth layer: foam (froth) of hot fresh milk, soft white cotton.

TIP: Instead of milk foam, you can add a layer of whipped cream on top for decoration and extra richness. Hey, I still prefer the classic way.

Posted by: Bang Ha Huy

Keywords: Mocha 4-layer Sample