Cocoa and Champagne

[filipe]

Needing some advice...

Tell me if you think this is stupid :

Mixing champagne with cocoa (powder), a good quality one, blend the mixture into a iSi whipper, and then foam it over some half-filled champagne flutes, really iced ones

[dsoneil]

Needing some advice...

Tell me if you think this is stupid :

Mixing champagne with cocoa (powder), a good quality one, blend the mixture into a iSi whipper, and then foam it over some half-filled champagne flutes, really iced ones

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The idea isn't stupid, but the only way you'll know if the drink will be successful is to try it. Then develop the drink some more and eventually it will be great.

[Friend of the Farmer]

do you get a powder residue from the cocoa on the champagne flute? might be a challenge with aesthetics and eventually, cleaning, but could be a promising mix.

[tryska]

i was thinking about powder residue as well. soemthing tells me cocoa powder won't dissolve so well in champagne. perhaps a syrup?

[KatieLoeb]

How about Creme de Cacao or Godiva if you're looking for a chocolate flavor to add to Champagne?

[filipe]

do you get a powder residue from the cocoa on the champagne flute?  might be a challenge with aesthetics and eventually, cleaning, but could be a promising mix.

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I haven't tried it yet, but I'm sure i will (first with some cheap champagne to do a lot of variations)

A syrup might be a good option. I've also thought on boiling some champagne and then mix the cocoa powder while hot to dissolve it well, and after it got cold mix it with the champagne or foam it over some champagne already in the flute. Other option, good for summer, would be to make a cocao+champagne granita, fill in half flute with it (as if we were making a caipirinha but without the sugar and the lime) and then fill the flute with champagne. I guess I'll try them all and compare the results.

[The Old Foodie]

Why not make a syrup from some really good quality dark chocolate - like Valrhona - with boiling water, and no sugar? That would avoid the powdery residue possibility and make the sweetness of the final drink easier to control.