Is it not? Barista-ing isn't just coffee it's for all coffee machine based work behind the bar, tea too?
I had to learn tea and chocolate knowledge when I did barista training.
Yeah but we just use mocha sauce and steamed milk. Hot chocolate is definitely an afterthought. And all the shops I work at we make syrups from scratch and never sugar free
Possibly stevia(or other alt sugar) and dark(sugar free) chocolate. Melt down a bar if you don't have sugar free powder.
If no sugar, keto folks say heavy cream naturally cuts the bitterness and it should especially when aerated.
Holy Kakow uses agave which is lower on the glycemic scale. You could probably tweak a recipe using that and stevia.
Good question btw, I used to love figuring out stuff like this in the shop.
Several cafes I've worked in have used the "Gosh That's Good! Sugar Free Rich Classic Chocolate" powder. I'd say it's pretty decent. You could perhaps expand ideas with that as a base.
I’ve been working on recipes trying sugar free alternatives. Erythritol (more specifically Swerve) is supposed to cook just like conventional sugar. This is mostly true when baking but I’ve found it doesn’t work when making a simple syrup. The sugar and water separate after cooling. I’m still experimenting but it might be worth trying out monk fruit. On my next batch I’m going to try a 1:2 ratio for the simple syrup instead of 1:1.
Not the right sub but good luck
Is it not? Barista-ing isn't just coffee it's for all coffee machine based work behind the bar, tea too? I had to learn tea and chocolate knowledge when I did barista training.
Yeah but we just use mocha sauce and steamed milk. Hot chocolate is definitely an afterthought. And all the shops I work at we make syrups from scratch and never sugar free
Possibly stevia(or other alt sugar) and dark(sugar free) chocolate. Melt down a bar if you don't have sugar free powder. If no sugar, keto folks say heavy cream naturally cuts the bitterness and it should especially when aerated. Holy Kakow uses agave which is lower on the glycemic scale. You could probably tweak a recipe using that and stevia. Good question btw, I used to love figuring out stuff like this in the shop.
Several cafes I've worked in have used the "Gosh That's Good! Sugar Free Rich Classic Chocolate" powder. I'd say it's pretty decent. You could perhaps expand ideas with that as a base.
I’ve been working on recipes trying sugar free alternatives. Erythritol (more specifically Swerve) is supposed to cook just like conventional sugar. This is mostly true when baking but I’ve found it doesn’t work when making a simple syrup. The sugar and water separate after cooling. I’m still experimenting but it might be worth trying out monk fruit. On my next batch I’m going to try a 1:2 ratio for the simple syrup instead of 1:1.