Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Hi there! I am most often found in the pastry section, but i have a small chocolate shop in iowa and am having a hard time coping with what to offer in the summer. besides chocolates and desserts we offer a small traditional coffee bar menu (white, dk choc and caramel for hot or cold lattes) (capps, americano, red eye, mighty leaf teas, brewed coffee, chai, "real" hot chocolate and a blended hot chocolate (what we call an arctic chocolate, or frozen hot choc)

well, we don't want to have to get into gelato (or lord, the start up with that!) but thought about going the route of frozen fruit smoothies (no boxed crap) and sadly, my husband thinks frappuccinos are the way to go. do you find that frappuccinos are still "hip" or do you think they are cheesy? to make a frap do you have to buy a powdered mix or whats the big deal with fraps anyway? to do smoothies, we are thinking about going the thermomix route or just getting a blend tec blender...any suggestions are very welcomed!

thanks so much-

Link to post
Share on other sites

dear chocoeara,

I used to be a waitress at a chocolate bar for 4 years in melbourne and I could not tell you how much I want you to add Frappucino on your menu! The funny thing is, a lot of customers always comes in for a milkshake and I guess that is probably the hip thing in Australia but because we do not have milkshakes in our menu, I always recommend them a Chocolate Frappucino instead. "Frappucino?", 80% of them would usually ask! I normally would just reply " It is similar to milk shakes only that its an ice blended chocolate drink with crunchy ice in them!." And every customers that have tried it always comes back for more! I rarely find a customer, unless if they hate chocolate so much that dislike a chocolate frappucino!

It reminds me of the spider drink that are normally served in tall glasses and rainbow colors and flavors that usually comes with a scoop of ice cream. Spiders are so old school and now if someone were to crave for a childhood drink as thus, there is only one pancake restaurant that sells them in melbourrne. Its a good reminiscing drink that people has always like and if they bring them back in trend again, it will be hit again!

I never find frappucino cheesy and I am pretty sure the 95% of the customers that I have recommended frapuccino to would agree too!

The Frappucinos that was served in the chocolate bar that I worked at used to come in white, milk or dark chocolate. And there is this strawberry float that they make from white chocolate ganache, fresh strawberries and ice blended together. They are sensational! Please, frappucino is awesome!!!!

To make frappucinos are simple! All you need is a strong blender meant for blending iced drinks! And the frappucino that was made from where i used to work use real chocolate ganache with milk and ice, then blend them together! that way its richer and sensational! If you buy the blend tec blender, you can make both smoothies and frappucino!!! :) The big deal about frappucino? Its like drinking a chocolate slurpee!!!!! How can you compare? hehehehe

Link to post
Share on other sites

Isn't the term Frappucino trademarked by Starbucks? Why not use the term "shakerato" instead? That's what a shaken, sweetened, iced espresso is called in Italy. If you're already brewing coffees, you might want to consider coffee granita, served in a parfait glass layered with whipped cream. No ice cream freezer required...just a bit of scraping as the granita freezes. Like this (see below):


Link to post
Share on other sites

According to Wikipedia, frappucino is in fact trademarked by Starbucks <see here>. The generic term frappe (pronounced "frap") is not and could cover a wider array of products.

I like the idea of these on the menu for summer. As for the blender... can you say "VitaPrep"?

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

Link to post
Share on other sites

wow, good suggestions :) so, majority is, yes :) the granita idea is really great, and could be put on a rotating prep schedule so we always have some frozen, because isn't the key with granita is to freeze only a couple hrs till pretty much frozen, but not super frozen through? then you scrape and then could you just keep in the freezer? is that how that would work?

as for the passion/strawberry frap, that sounds awesome!!!!!!!!!!!! i'm assuming you have a pretty loose ganache as a base? 1:1 maybe? and just keep in the fridge with a scoop for the drink?

but wow, thanks so much. i was really on the fence with this, but it seems that a cold blended drink is "way in" and if you don't mind, i really like that shakerato term....mind if put that idea on the menu? :) and would that be pronounced "shAke- er- Atoh? or shAke- er- ahtoh?" unfortunately i'm very not foreign, exotic or mysterious, so i should probably pronounce it right :P

and with the vitamix...is that better than a blend tec? anybody have any used ones they know of? or should i probably buy *sigh* full price/new?

Link to post
Share on other sites

Shakerato is pronounced just as it looks, equal stress on all syllables, sounds like milkshake. But shakerato has a specific meaning: espresso & simple syrup, shaken w/ice, then strained into a glass. Sometimes the glass is drizzled w/chocolate, or the drink gets a tiny float of liqueur. It's not a blender drink. If you repurpose the name, maybe you should display a short description so that people familiar w/the Italian term aren't suprised by a different drink after ordering.

I make coffee granita by dissolving sugar in hot espresso, then pouring the coffee into a shallow dish & sticking it in the freezer. Scrape the sides & bottom of the dish every 10-15 minutes or as needed depending on how fast the mixture freezes. Scraped, fluffy granita keeps for a few days, you'll just need to re-scrape to fluff it up. I prefer a drier, more frozen granita rather than a liquidy one. Note: some chain coffee shops use a self-stirring machine to dispense a coffee-flavored Icee or Squishee type frozen drink...clearly NOT the granita to which I'm referring.

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas.

      You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot.

      Ingredients (for 2 teas)
      8 cloves
      a piece of cinnamon
      2 grains of cardamom
      4 slices of orange
      2 teaspoons of honey
      your favourite tea
      50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur
      Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange.

      8 cloves
      3 slices of fresh ginger
      2 grains of cardamom
      50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur
      4 slices of lemon
      2 teaspoons of honey
      Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...