Recreate the iconic Balzac's Latte from Chocolat On James in your own kitchen.
This from-scratch masterclass covers everything from espresso to chocolate ganache, for a truly decadent coffee experience.
No shortcuts here, only pure, unadulterated coffee bliss.
Not in the mood to brew?
Order at Chocolat On JamesTotal Time
1h 5m
Finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped chocolate. Let it sit for a minute to soften the chocolate. Then, gently whisk until the chocolate is completely melted and the mixture is smooth.
Stir in the unsalted butter and vanilla extract (if using) until fully incorporated. The ganache should be glossy and uniform.
Let the ganache cool at room temperature for about 30 minutes, or until it reaches a spreadable consistency. If you refrigerate it, allow it to come to room temperature before using.
Grind the espresso beans to a fine, consistent texture. The grind size is crucial for a proper extraction; adjust as needed based on your equipment.
Distribute the grounds evenly in the portafilter and tamp firmly and evenly. Aim for about 30 lbs of pressure. A level tamp is essential.
Insert the portafilter into your espresso machine and begin the extraction. Aim for a double shot (2 oz) in approximately 25-30 seconds. Watch the extraction carefully; a 'blonding' shot indicates underextraction.
Briefly purge the steam wand to remove any condensation.
Place the steam wand tip just below the surface of the milk, slightly off-center. Begin steaming, creating a vortex in the milk.
As the milk heats, lower the pitcher slightly to introduce air and create foam. Continue until the milk has increased in volume by about 50%.
Submerge the steam wand fully and continue steaming to break up any large bubbles and create a silky microfoam. The milk should be swirling smoothly.
Clean the steam wand with a damp cloth and purge it again to remove any milk residue.
Gently warm 2 tbsp of the prepared chocolate ganache in a small bowl. We want it pourable, not scalding.
Pull a double shot (2 oz) of espresso directly into your latte cup. Ensure a proper extractionextractionThe process of dissolving delicious flavors from coffee grounds into water. for optimal cremacremaThe golden-brown foam that settles on top of a shot of espresso. and flavour.
Pour the warmed chocolate ganache into the cup with the espresso. Stir gently to combine, creating a rich mocha base.
Steam the whole milk to create a silky microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel.. Aim for a vortex during steaming, and tap the pitcher firmly to eliminate large bubbles. The texture should resemble wet paint.
Slowly pour the steamed milk into the espresso-chocolate mixture, holding back the foam initially. As the cup fills, bring the pitcher closer and incorporate the foam to create latte art, or simply a beautiful foamy cap.
Dust the top with a pinch of cocoa powder for an elegant presentation. Serve immediately and savour the moment.
Add a pinch of cinnamon or cardamom to the ganache for a warm and comforting flavour.
Substitute white chocolate for dark chocolate in the ganache recipe.
1Use a thermometer to monitor the milk temperature during steaming. Aim for 140-160°F (60-70°C).
2Practice your latte art techniques for a visually stunning drink.
3Experiment with different types of chocolate in the ganache for unique flavour profiles.
1Overheating the milk, resulting in scalded milk and a bitter taste.
2Not tamping the espresso grounds evenly, leading to uneven extraction.
3Using old or stale espresso beans, resulting in a weak and flavourless espresso.
This recipe captures the essence of Chocolat On James in Hamilton. Authenticity isn't just about ingredients; it's about place.
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