The more you learn about coffee and cacao, the more you discover fascinating links between these two seemingly unrelated plants. They both produce beans that are transformed into two of the world’s favourite treats; they both grow in tropical climates all around the world; and they both offer a similar spectrum of potential flavours, ranging from bright and fruity to deep and roasty. They can even taste like each other!
With all of this common ground, it makes perfect sense that Kōkako Organic Coffee and Shirl & Moss Chocolate have come together to create a chocolate bar. This new bar combines ethically sourced cacao from Kokoa Kamili in Tanzania with Kōkako’s Mahana Blend, which uses certified organic and Fairtrade coffee beans from Ethiopia, Timor Leste, Honduras and D.R. Congo.
Recipe by Hayden Phiskie of Ada
INGREDIENTS
- 1L cream
- 100g x castor sugar
- 2 bars of Kōkako x Shirl & Moss espresso chocolate
- 4 gelatine leaves
- 300g x mascarpone
- 50mls x Frangelico (optional)
METHOD
- Chop chocolate into small pieces and set aside. Place gelatine in cold water.
- Bring cream and sugar to the boil.
- Remove from heat. Add softened gelatine and chocolate and stir with a whisk.
- Add mascarpone while mixture is still hot. Mix well to remove lumps.
- Add Frangelico and mix until smooth.
- Place mixture in a large container or bowl and set aside for 30 minutes.
- Pour mixture evenly into small wide based glasses ¾ full. Approximately 8–10 glasses.
- Place in the fridge for three hours or until set.
