Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Thursday, September 27, 2007

Devil’s Advocate

The approach of fall makes me look forward to two things: cute scarves and hot, delicious drinks. Michael Turback has me covered for the latter with his latest book, Mocha (Ten Speed Press, on shelves in October), which is not as simple as it sounds. Big names from the bean world, like champion baristas Phuong Tran and Matt Riddle, contribute recipes for hot beverages, cool cocktails and rich desserts all involving the unbeatable combination of coffee and chocolate, often in unexpected ways. We can’t wait to try the Devil’s Advocate, contributed by Michele Granitz of Max Crema’s Espresso & Coffee Bar in Fleetwood, Pa. Its chipotle pepper and ginger evoke the smokiness of the season’s first wood fires and the pungent spice of fallen leaves. (As for the scarves, I’ll soon be spending some quality time on etsy.com.) —Shoshanna Cohen


Devil’s Advocate
2 tsp. chipotle chocolate sauce (see below)
2 oz. espresso
Heavy cream, for garnish
Candied ginger, grated, for garnish
1 lemongrass stalk, trimmed and cleaned, for garnish

Place 2 teaspoons of chipotle chocolate sauce in the bottom of a cordial glass. Lightly whip the heavy cream until it forms soft peaks. Pour 2 shots of espresso into the cordial glass directly over the chocolate sauce. Stir to combine. Spoon the whipped cream on top. Garnish with grated candied ginger, grated Mexican chocolate and the lemongrass stalk.

Chipotle Chocolate Sauce
3 oz. half-and-half
1/2 Tbsp. unsalted butter
1/4 tsp. ground chipotle pepper
1/4 lb. Mexican chocolate, finely chopped, reserving a small piece to grate for garnish
1/4 tsp. pure vanilla extract

In the top of a double boiler over medium heat, combine the half-and-half, butter and chipotle. Heat the mixture until a thin, papery skin appears on the top. Do not allow the mixture to boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. This will make approximatel 3/4 cup of the chocolate sauce. The remainder can be reserved for several days in the refrigerator. Be sure to bring to room temperature before using.

Reprinted with permission from Ten Speed. Photo by Leo Gong.

For another killer coffee/chocolate combo, check out the easy and delectable recipe for coffee truffles in the new Sept/Oct issue of Imbibe.

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