With the Easter bank holiday just around the corner we decided to shake things up a little at the roastery – introducing our Easter Egg Mocha Shots.
Over steamed milk we placed two hollow Easter eggs, eagerly awaiting the espresso shot. Using our Guatemala El Guatalon we pour a double espresso into the chocolate eggs as they melt into the milk below. Finish with a generous sprinkle of cocoa powder, creating our upside down version of a classic mocha.
Being one of the most popular flavour pairings, chocolate and coffee has long been a favourite of every coffee lover, from friends at a local coffee house to industry professionals alike. And it’s understandable why.
The savoury, sharp components of coffee compliment the sweet, indulgence of chocolate creating a compete sensory experience – aromatic, hot, bitter coffee and smooth, sweet, thick chocolate – what more could you want?
The harmonious pairing of coffee and chocolate however is as historical as it is popular in today’s society. The ‘Coffee Belt’- the slice of our planet where coffee plants can be successfully grown - is also the home of the cocoa bean. Coffee has its ancient origins in East Africa, whilst cocoa is of course a plant of the New World. Once the Great Age of Sail was underway, however, cocoa was quickly joined by coffee plants in the Americas. With both plants demanding the same conditions to thrive, the export of both types of bean became an exotic and opulent indulgence.
Pairing your coffee with chocolate at home couldn’t be simpler, to get you started we suggest fruity chocolates for Central American coffees and spicier chocolates with Southern American beans. Finding your perfect combination is all about your own personal tastes, so enjoy and indulge!
Happy Easter from the Redber team!
