How do I make coffee flavored chocolate without putting liquid coffee into melted chocolate (it ruins the chocolate texture)?

How do I make coffee flavored chocolate without putting liquid coffee into melted chocolate (it ruins the chocolate texture)?

You can check the answer of the people under the question at Quora “adding dark chocolate to coffee

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  1. You can add liquid to chocolate as you melt it, in a proportion of 1 tablespoon of liquid to 2 ox of chocolate. You need to add it at the beginning of the process, not after the chocolate has melted, so if you make a strong espresso, you can add it to the chocolate in those proportions. If the chocolate starts to seize, you can whisk in a tablespoon of butter to smooth it out. You can also get fine espresso powder from baking supply stores and use that.

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  2. One way is to slow melt chocolate over a bain-marie/double boiler, then slowly add espresso powder and stir slowly and well until completely dissolved.

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  3. Chefsteps has a video showing making a coffee “chocolate” using ground coffee, cocoa butter, and lecithin in a Cocoatown melanger.
    Molten sugar infused with ground coffee should get the job done without the risk of siezing the chocolate if water.
    Extracting ground coffee with cocoa butter should work, if you’re willing to swim upstream from your melted chocolate.

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  4. Water doesn’t play nice with chocolate for reasons I won’t go into here. I suggest making coffee extract with vodka and ground coffee. The vodka will firstly act as a solvent releasing the aromatic oils from the coffee that we like so much and secondly as a preservative. Note that your extract, like most extracts, will always have some alcohol content in it.
    PS Andrea here is some interesting information…
    ….about defying the convention of preventing water contamination of chocolate from our friends at Serious Eats…
    Chocolate + Water = Mousse?
    …good instructions for making coffee extract…
    Homemade Coffee Extract – Delicious and Frugal

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  5. You can powder some roasted coffee beans and try incorporating that into the chocolate (coffee beans are edible). Instant coffee would also work.

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  6. Well the Liquid Coffee has a portion of Water in it which ruins the texture.
    You can try putting in Coffee Powder to the molten Chocolate.
    I prefer to put Powdered Coffee and Powdered Dark Chocolate into Condensed Milk. This will require a lot of steering to prevent any solids from forming and make the mixture Uniform. But you can vary the Percentages of the Ingredients as per your taste.
    Once well mixed they it can be served Hot or frozen to Chocolate form.
    Enjoy the Chocolate!!!

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