For more online classes please visit: hanbitcho.com/...
You might think that mocha is just coffee + chocolate but I’ll show you a really cool recipe with a secret ingredient…the hazelnut/almond syrup.
Starbucks is the largest coffeehouse company in the world. People have varying opinions on Starbucks but I neither like nor dislike - I simply look at the facts. They are extremely influential and have a variety of beverages that a lot of people like! In my videos, I aim to take some popular beverages from Starbucks into a non-franchise setting and develop it further. There’s a lot you can do in a non-mass production environment!
▶Iced Mocha◀
Quantity: 1 glass of Iced Mocha
Espresso 40ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water)
Chocolate Sauce 25g (amzn.to/3CZuF7y)
Hazelnut/Almond Syrup 5g (amzn.to/3kXVtiv)
Milk 170ml
1. Pour ice and milk into the glass.
2. Extract your espresso that contains chocolate syrup & hazelnut syrup. Mix well.
3. Pour your espresso onto the ice & milk.
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★My Equipments★
Best Tamper that I've used (Korean brand. I used Blade BT): btcompanyeng.i...
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★SUBSCRIBE to my Channel★
/ @hanbitcho
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
/ sugarlane.korea
★Online Classes★
For more online classes please visit: sugarlane.kr/e...
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com...
#mocha #icedmocha #cafemocha #starbucks #coffee #sugarlane #조한빛 #슈가레인
6 окт 2024
