Moka Magic: The Art Of Crafting Hot Chocolate

A Moka pot is a stove-top coffee brewing device that forces pressurised water upwards through coffee grounds, creating a rich and concentrated brew. But can you use it to make hot chocolate?

The short answer is yes, but it's not ideal. The goal of hot chocolate is to dissolve into hot water or milk, not to extract water-soluble compounds. The mix might be too fine, and sugar can potentially melt or dissolve in the steam, leading to issues while the pot builds up pressure.

However, some people have experimented with making hot chocolate in a Moka pot, and while it worked, it tasted worse than traditional methods.

If you want to make a hot chocolate with a hint of coffee, a better option is to make a mocha by adding a shot of espresso to your hot chocolate.

Using cocoa-dusted coffee in a moka pot

Cocoa-dusted coffee involves lightly coating coffee grounds with cocoa powder, imparting a subtle cocoa flavour and aroma to the final brew. When using cocoa-dusted coffee in a moka pot, there are a few considerations to keep in mind. Firstly, it is essential to use a fine grind size for the coffee grounds as coarser grinds may result in a weaker brew. Additionally, the amount of cocoa powder used should be minimal, typically around one teaspoon for every two tablespoons of coffee grounds. Excessive cocoa powder can overpower the coffee's flavour and make it too sweet.

To use cocoa-dusted coffee in a moka pot, start by grinding your coffee beans to a fine consistency. Lightly dust the ground coffee with cocoa powder, ensuring an even distribution. Assemble the moka pot by filling the lower chamber with cold water, just below the pressure release valve. Insert the funnel-shaped filter basket and fill it with the cocoa-dusted coffee grounds. Screw the upper chamber onto the lower chamber, ensuring a tight seal.

Place the moka pot on a stovetop over medium heat. As the water heats up, it will create steam and pressure, forcing the hot water through the coffee grounds. Once the upper chamber is filled with brewed coffee, remove the moka pot from the heat and carefully pour the coffee into cups or mugs. You can then add milk, sugar, or other desired flavourings to taste.

The resulting brew will have a unique flavour profile, with a subtle chocolatey sweetness complementing the bitterness of the coffee. The key to achieving the best flavour is to use high-quality cocoa powder and experiment with different coffee-to-cocoa ratios to find the perfect balance of flavours.

The right consistency of cocoa powder

Cocoa powder is made from dried and ground cocoa solids – what's left over after most of the fat (a.k.a. cocoa butter) is processed out for other uses. Cocoa powder is relatively inexpensive and a few spoonfuls can transform an entire recipe. It is also easy to use, sifting seamlessly into a batter or sauce without the fuss of a double boiler.

There are different types of cocoa powder available, including natural cocoa powder, Dutch-process cocoa powder, and black cocoa powder. The type of cocoa powder you choose will depend on the specific recipe you are following and the desired flavour and colour.

Natural cocoa powder is the most common type of cocoa powder and is typically light brown in colour. It has a fruity, complex, and bitter flavour and is usually labelled as "unsweetened cocoa powder" or "pure cocoa powder". It is also acidic, with a pH level between 5.3 and 5.8, making it a good addition to recipes that include baking soda.

Dutch-process cocoa powder, on the other hand, has been treated with an alkali solution to neutralise the acidity and reduce the bitterness. It has a darker colour and a mellower, richer flavour. This type of cocoa powder is often labelled as "processed with alkali" or "alkalized cocoa powder".

Black cocoa powder is a type of Dutch-process cocoa powder that has been heavily processed, resulting in an extremely dark colour. It is commonly used in Oreo cookies and chocolate biscuits.

When choosing a cocoa powder, it is important to consider the fat content. Cocoa powders can contain anywhere from 10% to 35% fat, and generally, the more fat, the better. Higher-fat cocoa powders will result in a richer flavour and a chewier, fudgier texture in baked goods.

Additionally, the pH of the cocoa powder is important, as it affects the flavour, dissolvability, and colour. A higher pH will result in a darker colour. Natural cocoa powder typically has a pH between 5.3 and 5.8, while Dutch-process cocoa powder has a pH between 7 and 8.

When storing cocoa powder, it is best to keep it in an airtight container in a cool, dry place, such as a pantry or cupboard. Well-stored cocoa powder can last up to two years, but the strength of the flavour may fade over time.

Adding milk, sugar, or flavourings

You can add milk, sugar, or flavourings to your hot chocolate once it has been brewed in the moka pot. The type of milk and chocolate used can be varied according to your preference. For example, you can use whole milk, reduced-fat milk, or plant-based milk alternatives such as oat milk or coconut milk. Similarly, you can experiment with different types of chocolate, such as dark chocolate, milk chocolate, or white chocolate, to find the perfect balance of sweetness and richness.

If you want to add a touch of sweetness to your hot chocolate, sugar can be added directly to the moka pot before brewing, but be cautious as too much sugar can cause clumping and impact the taste. Alternatively, you can add sugar to taste after brewing your hot chocolate, stirring until it dissolves.

To enhance the flavour of your hot chocolate, you can also add a variety of flavourings. For a hint of coffee flavour, you can brew espresso separately in the moka pot and add it to your hot chocolate. This combination is known as a mocha and is a delightful blend of coffee and chocolate. You can also experiment with different extracts, such as peppermint or orange extract, to create unique flavours.

When it comes to presentation, you can top your hot chocolate with a variety of garnishes. Whipped cream, marshmallows, and cocoa powder are classic choices, adding texture and extra sweetness. Chocolate shavings or a dusting of cinnamon can also take your hot chocolate to the next level. Get creative and find the combinations that you enjoy the most!

The best type of chocolate to use

When it comes to making hot chocolate, the type of chocolate you use can significantly impact the flavour and texture of your drink. While some people prefer the convenience of cocoa powder, others argue that using real chocolate results in a richer, creamier, and more luxurious drinking experience.

If you're using chocolate, it's important to choose a good-quality product. The chocolate you select will depend on your personal preference for sweetness and intensity of flavour. Here are some options to consider:

• Dark or Bittersweet Chocolate: This type of chocolate has a more intense and bittersweet flavour. It is often preferred by chocolate aficionados for its rich taste. When selecting dark chocolate, look for a higher cocoa percentage (at least 60% to 70%).
• Milk Chocolate: Milk chocolate is sweeter and creamier than dark chocolate due to the addition of milk powder. It can be a good option if you prefer a milder, less bitter flavour. However, be mindful that milk chocolate can be too sweet for some palates.
• White Chocolate: White chocolate offers an even sweeter option and can be used to make an indulgent, creamy hot chocolate.

When choosing a chocolate brand, consider options like Guittard, Callebaut, Scharffen Berger, Valrhona, or Ghirardelli. These brands are known for their quality and can elevate your hot chocolate experience.

Additionally, if you want to add extra depth of flavour to your drink, consider using a combination of different chocolates, such as a blend of Valrhona chocolates (62% and 70%) as suggested by Dominque Ansel, the owner of a New York City bakery.

Remember, the key to making exceptional hot chocolate is to use high-quality ingredients and find the right balance of flavours that suit your taste preferences. Don't be afraid to experiment with different types of chocolate and brands to discover your perfect combination.

How to make espresso hot chocolate

Ingredients

• 1/4 cup espresso (optional: French Vanilla flavored coffee)
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup heavy cream or whipping cream (optional, for a thicker hot chocolate)
• 1/2 Hershey's chocolate bar (about 1/2 cup) or 5 tbsp extra dark chocolate chips
• Optional: marshmallows, whipped cream, cocoa powder, chocolate shavings

Equipment

• Stove top
• Moka pot
• Pot
• Whisk
• Mug

Method

Firstly, brew your espresso using the moka pot. If you don't have an espresso machine or a moka pot, check out our guide to making espresso without an espresso machine.

Next, heat the milk over the stove top. Break the chocolate bar into smaller pieces and add them to the milk. Stir until the chocolate has dissolved.

Then, pour the espresso and chocolate milk into a mug.

Finally, top with marshmallows, whipped cream, or cocoa powder, if desired.

Tips

• You can use different milks and types of chocolate depending on your preference. For a vegan option, this recipe would pair well with oat milk or coconut milk.
• If you prefer a sweeter hot chocolate, opt for semi-sweet chocolate or milk chocolate.
• For a more intense chocolate flavor, add cocoa nibs to the coffee grounds before brewing.

Frequently asked questions