After a month of trial-and-error, leaky waffles (aka cone), spilling espresso and getting chocolate high, my wife and I finally found the right chocolate and technique to make coffee in a cone possible with just a single type of chocolate!
Inspired by the folks from The Grind Coffee Company. Now you can drink your coffee and eat your coffee cup too 🙂
This is the big block of chocolate compound we found in Phoon huat which has a melting point from 45°C-50°C. The espresso are usually brewed at about 92°C and much of the temperature will be lost to the ground which left us with beverage of about 70°C. Pouring the espresso + milk into chilled chocolate would prevent the chocolate from melting. The experiments were conducted in Singapore under normal room temperature.
The big waffle kindly provided by Ice Cream Skool. They are capable of holding about 3-oz of espresso + milk. I was given 10 of it, 8 ended up as casualties of failed experiments.
And a smaller waffle from ‘Aladdin’ which is available from FairPrice supermarket. It is capable of holding about 2-oz of espresso + milk.
Start by chopping up the chocolate into smaller piece.
Toss half of the chocolate into the melting pot and stir. The temperature has to be brought up slowly. Depending on the heating method, we were using direct heat (not recommended) and had to stop at about 40°C as the temperature will continue to rise gradually.
Once the chocolate has been evenly melted, toss in the rest of the chocolate and continue to stir to cool down the melted chocolate. This step tempers the chocolate by seeding.
Pour the melted chocolate into the waffle and spread the chocolate evenly using a spatula. We found the chopstick to be a perfect spatula for this job.
Leave the waffles in the refrigerator to harden the chocolate. These are the waffles with the chocolate chilled for about an hour. Noticed how thin the coatings in the waffles are.
And the end product, coffee in a cone in the comfort of one’s own home. I’ve no idea about the max duration the chocolate would hold without melting. 6-minutes is the longest I’ve waited before patience ran out. Please excuse my lousy latte ‘art’.
It’s an indulgence as sinful as savoring a piccolo mocha. I’ve tried coffee from two ends of the spectrum. Super fruity beans doesn’t seem to work for my palate. Nutty and chocolaty beans are safer and more familiar options. The Throwback blend from Papa Palheta which has very strong hazalnut taste note works well. If hazalnut chocolate isn’t your thing, the Fourchain blend from Nylon Coffee Roaster and Monkey Business 3 blend from Dockyard coffee which have very strong toffy taste note are suitable too. What beans would you use with dark chocolate?