When someone first tries an espresso-based drink, one of the three drinks they will order is a cafe mocha. Based on the traditional Italian drink bicerin, the cafe (caffe) mocha (also known as a mochaccino mochachino) is a worldwide favorite. A cafe mocha to most is a cafe latte with chocolate topped with whipped cream, and the whipped cream is optional. Yet there are many ways to make a cafe mocha, and it is more than just a shot of espresso with chocolate; it all depends on how it is made and the ingredients you use.
When selecting espresso, we leave that up to you. Most prefer a dark roast, yet we choose a medium roast. Mochas can be rich in flavor or super sweet, while others are light in flavor or well-balanced. Chocolate syrup can make your mocha sweeter, yet a ganache made properly will be rich, dense, and carry more complexity. Using chocolate powders increases your range, as the milk chocolate powders will be lighter and sweeter. Yet when using dark chocolate, richness and the cacao flavor can emerge. To balance this out, it is all about the ratio. Each type of chocolate will determine how your mocha will taste. It is recommended to start by just covering the bottom of your cup with chocolate powder or syrup and adjust from there.
Once you feel more comfortable, you can expand your range by introducing sea salt, spices, and other flavors such as peppermint and alternative types of chocolates. Experimenting is the best part of making mochas because the flavor combinations are just as diverse as the latte.