Blending dark Dutch cocoa with a shot of espresso coffee unites the gift of chocolate that Central America gave to the world with the gift of coffee that Africa offered. Once these two beans traveled the world and met each other the blending of coffee and chocolate became a beloved combination, even an obsession to lovers of both beans. As author Michael Turback tells us in the introduction to Mocha , "Both ingredients...are synonymous with sensory delight and noble thoughts, their incorporation into modern culture preceded by centuries of mythology and tradition."
Working with outstanding chefs, choolatiers and baristas, Turback has compiled an outstanding collection of 57 recipes for drinks, cocktails and desserts. Among the recipes you will find such drinks as Bicerin Classico, the obsession of Turin as created by Fortunato Nicotra of Felidia in New York; Night in Casablanca, a Turkish mocha with cardamom marshmallow from Michelle Myers of Sona Restaurant in Los Angeles; a Martini - yes, a martini- one called Chocolate Espresso Martini, created by Duffflet Rosenberg, of Dufflet Pastries in Toronto. Inspired by ingredients from south of the border, Laurie Beck of Monkey Love Dessert Bar in Georgia gives us La Mocha Loca which has cream of coconut and banana peel; or Mayan Mocha, a creation of David Blaine of Latah Bistro in Spokane, Washington.
In addition to satisfying recipes, Turback offer short, easily read chapters on ingredients as well as tools and techniques. There is an appendix of online resources.
There are beautiful photographs throughout by Leo Gong.
About the Author: Michael Turback is s a veteran restaurateur who currently works in the gourmet and specialty food products industry. He is a founding partner of the New York First Company and lives in Ithaca, New York. He is also the author of Hot Chocolate and More Than a Month of Sundaes, both reviewed here.
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