Sunday, May 8, 2011

Coffee of the Week

Coffee and Chocolate are two of my most favorite things.
Here's a simple formula for a delectable treat  anytime and anywhere.  This particular drink adds the taste of chocolate to a Cafe au Lait.  The proportions of coffee and milk may be varied to suit your particular taste.
Chocolate and coffee make the world a better place!

Cafe Mocha
2/3 cup fresh brewed coffee
2 tbs chocolate syrup
1/3 cup milk
Sweetened chocolate powder  *Optional

Pour coffee into a cup.  Stir the chocolate syrup into the coffee.  Steam the milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.  Sprinkle chocolate powder on top, if desired.
Indulge.  Enjoy.
Serves 1

Variations:  For a Cafe Mocha Mint, (YUM), stir 1/8 teaspoon mint extract into the coffee along with the chocolate syrup.  Proceed as directed above and garnish with a fresh mint sprig, if desired. 

For a TDF Mandarin Mocha,  stir 1/8 teaspoon orange extract into the coffee along with the chocolate syrup.  Proceed as directed above.

I am a huge biscotti fan. Enjoy your coffee of the week with chocolate biscotti. 
http://www.davidlebovitz.com/2009/01/chocolate-biscotti/


Chocolate Biscotti

2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips
For the glaze
1 large egg
2 tablespoons coarse or crystal sugar
1. Preheat the oven to 350F (180C) degrees.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.


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