Coffee and chocolate semifreddo dessert

Posted on April 4, 2014 by Sara Walker

This sophisticated chocolate and coffee dinner party dessert will draw admiration from your guests. ‘Semifreddo’ just means ‘semi frozen’, and this dessert is so rich and creamy it should be served in small pots so as not to overface your guests.

It needs to be prepared at least 12 hours in advance, so it’s best to make it the night before required.

To serve 8 to 10, you’ll need:

The grated zest of one orange
3 tablespoons of chocolate liqueur
3 tablespoons of coffee liqueur, such as Tia Maria or Kahlua
100ml strong coffee made from freshly-roasted coffee beans
1 200g pack of full fat cream cheese
100g sugar
400g good quality dark chocolate, broken into pieces
200ml double cream
75ml single cream
Few sprigs of fresh mint leaves, to garnish

In a large mixing bowl, beat the cream cheese, coffee liqueur, coffee and orange zest. Place the white chocolate and 50ml of the single cream in a separate, heatproof bowl over a pan of boiling water, and stir until melted and smooth. Beat the double cream and sugar together until thickened, but not until fully whipped and stiff.

Carefully fold in the cream cheese and white chocolate, and beat until fully combined. Line 8 to 10 small glasses or ramekins with cling film – it’s nice to use glass dishes to show off the layers in the dessert. Divide the mixture between the dishes, cover with more cling film and freeze overnight.

About twenty minutes before serving, prepare the sauce. Put the dark chocolate, the remaining single cream and the chocolate liqueur in a bowl over a pan of simmering water, and heat until smooth and fully combined. Turn the desserts out onto plates, spoon the sauce over and garnish with mint leaves.

At the Wholesale Coffee Company, we have a great range of coffee beans suitable for all uses, all at competitive wholesale prices. For more information, please visit our coffee beans page.

A Winter Kick

Posted on December 16, 2013 by Sara Walker

It’s winter and what’s more perfect than adding spice to your food? This Mexican chocolate cake is perfect as it does just that. What’s more it’s not using sugar, but rather honey and molasses (hooray!). It makes us think it’s almost healthy. In moderation anyway.

We all know that when you couple cacao with coffee you can get a real kick. Add a bit of something sweet and you will be running for hours straight. In other words: great on a cold, wintery day when the sun is as absent as the heat that normally goes with it. If you light a candle when serving it you might truly get the lift you need to the day (just make sure to have your green juice and do your yoga practice first and all that jazz. Ahem).

So we found you all a spicy, chocolate cake that will match our fresh ground coffee beans perfectly. We are always looking for that – things to match with our coffee, so if you have any ideas, you can always shoot us an email! Furthermore, of course, as always remember you can buy coffee online through our shop. Perfect if you need a lot of coffee and don’t want to carry.

Mexican Chocolate Coffee Cake by the Paleo Mom

Ingredients:

6 Eggs
½ cup Extra Virgin Coconut Oil, melted
1/3 cup + 1 Tbsp Coconut Flour
1/3 cup Cacao Powder
3 oz Unsweetened Chocolate, melted (100%)
½ cup Blackstrap Molasses
½ cup Honey
2 tsp Vanilla Extract
½ tsp Salt
½ tsp Baking Soda
1 tsp Ground Cinnamon
½ tsp Cayenne Pepper, to taste

1.    Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.
2.    Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3.    In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate and process/blend for 1 minute.
4.    Add dry ingredients to food processor, and pulse to combine.
5.    Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6.    Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!

Whipped Cream and Other Coffee Toppings

Posted on November 25, 2013 by Sara Walker

Maybe the cake isn’t all about the icing, but it does help if the icing tastes nice. Otherwise, why have icing?

When it comes to coffee some like it plain, some like it with milk, and some like it with topping. Whipped cream is popular for some coffees like mocha and sometimes the whip comes with chocolate, or other things in it, or on it. If you run a coffee business the topping can make or break you. At least if you have a client like the author of this blog. You see I love whipped cream and if they give me the fake stuff I tend to avoid it. Hence, in London you will usually find me at Nero’s as they use real cream. My only complaint is that they don’t sweeten it.

Now you might not run a coffee shop, but if you like indulgent treats and experimenting with your coffee then there are some toppings worth trying. Below you find some ideas.

* Add a shot of Baileys to your coffee and then top it with whipped cream with a shot Baileys in it (add whilst whipping) and a few flakes of chocolate (you can grate some chocolate with a cheese grater, or chop it with a knife)

* Like orange? Add some orange essence into your coffee, a bit of honey or brown sugar, then add a tiny bit of orange essence to your whipped cream as well and top it off with a piece of candid orange. You can also add orange zest to the whip if you like it a tad more bitter.

* You can also have even MORE coffee in your coffee: add 2 teaspoons espresso powder or 2 1/2 teaspoons freeze-dried coffee crystals and a generous tablespoon of sugar (or honey, or maple syrup) into 1 cup heavy cream. Whip as usual, tasting and adjusting the sweetness toward the end.

* If you love chocolate, you can use that for your cream. In a double boiler or the microwave, melt 3/4 cup bittersweet chocolate chips. Let chocolate cool until still liquid but not hot, about 5 minutes. Whip 1 cup heavy cream until soft peaks form. Add 1/2 chocolate mixture and beat until combined. Add remaining chocolate and 1 tablespoon sugar and beat until stiff peaks form.

Other ideas is to add almond essence, crushed candy cones (for that Christmas flavour), crushed Daim chocolate pieces (a Swedish favourite), vanilla powder, or vanilla essence, cinnamon, chai tea powder (or chai spices: nutmeg, ginger, cinnamon, cloves and cardamom)

As always: use fresh roasted coffee beans and if you want to buy coffee online, we suggest you use us as your retailer (naturally). We also sell green coffee beans if you want to roast them yourself. That way they are guaranteed fresh! If you are buying coffee online from someone else, do your research first as you want to use a reliable shop, especially if you have a coffee shop where good coffee can make or break you.

Christmas Drinks

Posted on November 22, 2013 by Sara Walker

Christmas is coming up and we’ll…drink to that. Of course, when we drink we’d love if it includes coffee. Fresh roasted coffee beans that are freshly ground to be precise. We may even roast the green coffee beans ourselves to get the perfect blend.

As it’s usually cold around Christmas time a little bit of liquor with the coffee helps to keep you warm. Find below a nice Christmas drink to keep you warm and happy. And remember, whatever you do: use fresh roasted beans of a good quality. It’s the best you can do to ensure the drink turns out nice. And of course: freshly whipped cream. Not the stuff that comes out of a can – after all you want a traditional Christmas!

We found this recipe at Recipe Hub

Ingredients:

4 oz strong coffee
1 1/2 oz amaretto liqueur
1 1/2 oz coffee liqueur
1 oz butterscotch schnapps
1 oz creme de cocoa
fresh whipped cream
grated chocolate, for garnish

Directions:

Combine strong coffee and liqueurs in a glass. Stir to combine and top with fresh whipped cream. Garnish with grated chocolate.

Serve warm or over ice.

Autumnal Tea – Tea for Autumn

Posted on November 22, 2013 by Sara Walker

It’s officially snuggle season. Even if you don’t have a significant other you can snuggle with your blanket, whilst sipping tea by the fireplace. Your home, if it isn’t already, should be filled with the scent of cinnamon and apple cider. If you live alone and think you can’t be bothered, think again. There is nothing nicer than coming home to a home that feels like home.

Here at the Wholesale Coffee Co. we think snuggle season is perfect, because people tend to sip more tea. Our tea, preferably. As the days are shorter and the darkness longer pick-me-ups in the form of coffee also come in handy. And when you smell our freshly roasted coffee beans you won’t stay sleepy for long. It’s almost impossible. In fact we heard one study proved people started typing faster just by smelling coffee.

We are of the opinion that it’s best to make the most of each season and deck the halls with all things warm and cozy. Otherwise it would just be dark, cold, and sad. Add some colourful leaves, spicy teas, and red knitted scarves and the story starts to look slightly differently.

Below you will find an autumnal tea recipe, but just in case you notice your employees or co-workers fall asleep, get some of our green coffee beans and roast them yourself. The aroma should most certainly awoken the rest of the office.

Apple Cranberry Tea

This tea is served warm and is perfect for an autumn day. It has autumn-inspired ingredients such as apple juice, cranberry, and pumpkin pie spice. This is sure to put you in the autumn spirit.

Ingredients:

5-6 tea bags (preferably black tea)
5 cups of apple juice (the real kind, not concentrate and no added sugars/sweeteners)
2-3 cups of cranberry juice (to taste)
¼ – ½ cup of honey
¼ cup of lemon juice
½ teaspoon of pumpkin pie spice
5 cups of boiling water

Directions:

Add tea bags to the boiling water and allow to steep for 7-10 minutes (depending on strength you desire). Remove tea bags from water and add the rest of the ingredients. Stir and serve. This tea will be warm, not hot, since the cranberry and apple juice are added to the hot water – if you want it hot you have to heat the juice as well.

‘Tis the Season

Posted on November 20, 2013 by Sara Walker

‘Tis the season…to drink coffee. Naturally. It’s always the season to drink coffee. However, in Christmas time you can add some extra spice to those fresh roasted coffee beans of yours. You can do so by adding traditional Christmas spice into your regular blend, like cinnamon and nutmeg for example. You can also try candy cane lattes, or why not eggnog lattes?

Below we have listed some recipes we found. Of course you need to buy coffee online from us and then it’s just to get started. And if you really can’t buy from us then we recommend truly fresh roasted coffee beans that you grind at home. The fresher the better. You can even buy green coffee beans and roast them yourself.

Eggnog Latte – recipe from Mother Nature Network

Prep time: 5 minutes, Cook time: 1 minute

Ingredients

• 1/3 cup 2% milk

• 2/3 cup eggnog

• 1 shot (1.5 ounces) brewed espresso

• Nutmeg (optional)

Directions

1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.

2. Brew the shot of espresso, then add to mug.

3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.

Candy Cane Latte

1 cup almond milk or regular organic milk
1/2 cup brewed coffee or 1 shot espresso
2 tbsp crushed peppermint candy canes + extra for decoration

Whipped cream (optional

Mix the coffee with the candy cane, then add the steamed milk (if you can’t steam it at home, whip it whilst heating it to get it frothy. Almond milk, however, does not really froth). Potentially add some sweetened whipped cream. Sprinkle some crushed candy cane on top and serve with a candy cane to the side.

Who doesn't want to wake up to a yummy peppermint latte on Christmas morning??

Apricot-Espresso Glazed Roast Pork Loin

Posted on November 15, 2013 by Sara Walker

Now you always hear about cacao used for savory food, but coffee a little less so. It’s most commonly known as a meat tenderizer. We found a recipe using it for roast pork though and as it’s coming up to the weekend, why not try? Personally I don’t eat pork, but I have a feeling it might work well for chicken too. It’s definitively a flavour I have not tried previously.

One might scoff at the freeze dried instant coffee if one is food connoisseur enough, but the only other option (unless you want freshly ground coffee beans in the actual glaze) would be to cook the apricots with coffee when making the jam and somehow we believe the instant coffee will do just fine. After all we sell it. It’s easy to use and has it own unique flavour that some actually prefer.

So fresh roasted coffee beans aside, we are looking forward to try this recipe. Let us know what you think!

Ingredients

1 3-pound boneless pork loin, trimmed
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup apricot preserves
2 tablespoons instant espresso powder
2 tablespoons Dijon mustard
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/2 cup reduced-sodium chicken broth

Preparation

Preheat oven to 375°F. Line a roasting pan or rimmed baking sheet with foil.
Tie kitchen string around pork in two or three places so it doesn’t flatten while roasting. Rub oil, salt and pepper all over the pork. Place the pork in the prepared pan.
Roast pork, turning once, for 30 minutes.
Meanwhile, combine apricot preserves, espresso powder, mustard, Worcestershire, garlic and cloves in a small saucepan; bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly, then remove from heat.
After the pork has cooked for 30 minutes, brush all over with 1/2 cup of the glaze. (Leave the remaining glaze in the pan.) Continue roasting until an instant-read thermometer inserted into the middle of the meat registers 140°F, 20 to 40 minutes more. Transfer the pork to a clean cutting board and let rest for 10 minutes.
Meanwhile, add broth to the remaining glaze in the pan. Bring to a simmer over medium heat. Simmer until thickened slightly, about 5 minutes. Remove the string and slice the pork. Serve with the sauce.

Mocha Cake

Posted on November 13, 2013 by Sara Walker

There is this saying: “I love you more than coffee, but please don’t make me prove it.” Right, especially not at 8am on a Monday morning when the waft of coffee made from fresh roasted coffee beans reaches your nostrils. This could prove lethal. At least in the “love you more” section in any relationship, because coffee might just win.

For some of us it’s not coffee you need to battle with for quality time, but rather chocolate. Maybe you don’t need it first thing in the morning, but after a long day you chocolate pralines and a hot bath may just be on top of your priority list. You have no energy to deal with anyone else until you have had your chocolate fix. And potentially, just potentially, a coffee to go with it. To wake you up.

So for those coffee and chocolate lovers out there we found a new recipe for you. (And don’t forget, if you are running out of coffee beans or hot chocolate at any time, our shop offers you plenty of options, delivered to your doorstep. Perfect during winter storms.)

Mocha Frappe Pie adapted from Pillsbury

Uploaded by Monica H at www.lickthebowlgood.blogspot.com

Crust:

1-1/4 cups chocolate cookie crumbs
3 Tablespoons sugar
1/3 cup butter, melted

Filling:

1/2 lb. (about 35-40) large marshmallows
3 Tablespoons sugar
1/2 cup evaporated milk
3 teaspoons instant coffee or espresso powder
1 cup (6 oz.) semi-sweet chocolate chips
1 cup heavy whipping cream

To make the crust: Preheat oven to 375 degrees F. In a medium bowl, mix all ingredients until well blended.

Press firmly onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 minutes until set. Cool completely.

To make the filling: In top of a double boiler, combine marshmallows, sugar, evaporated milk and instant coffee/espresso powder.

Cook over boiling water, stirring occasionally,until marshmallows are melted. Remove from heat. (This can be done in the microwave, but be sure to keep a close eye on it so it doesn’t boil over.)

Stir in chocolate chips until well blended. Cool completely.

Spread 3/4 cup of the cooled filling into the bottom of the cooled crust.

In a separate bowl, beat heavy cream until thick. Fold whipped cream into the remaining chocolate mixture. Pour over chocolate layer.

Chill at least 2 hours before serving.

Top with additional whipped cream, chocolate curls or chopped pecan if desired.

Chocolate Meets Espresso for Heavenly Indulgence

Posted on October 15, 2013 by Sara Walker

It happens to all of us. That moment when we just know we need chocolate, or coffee, or both. Sometimes it’s after a hectic meeting on a Monday morning. Sometimes it’s to start off the weekend with a kick on a Friday afternoon, and sometimes it’s because we are faced with a problem that’s so paramount that without chocolate and coffee we just can’t handle it. Coffee and chocolate can be life savers. Especially when combined. Of course they can be enjoyed just for the sake of enjoying them as well. They are, after all, deliciously indulgent.

In the below recipe you will find espresso and coffee combined. Divine. Heavenly. And flourless, so that means it’s almost healthy, right? Or not.

We found this recipe in the Huffington Post.

Fallen Mocha Soufflé

Ingredients

4 ounces semisweet chocolate
4 tablespoons unsalted butter
4 large eggs, separated
2 teaspoons instant espresso powder (you can also add 2 tblsp of Kahlua together with the espresso powder when combining the ingredients)
1/8 teaspoon cream of tartar

Directions

Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.

You can of course serve this recipe with a nice cup of coffee and you can get the coffee beans from us. And all other great coffee ingredients you could possibly need for future endeavors in the kitchen.

Paleo Double Mocha Biscotti

Posted on October 2, 2013 by Sara Walker

In our last blog post we talked a little bit about coffee on the Paleo diet – most people allow it in small to moderate amounts, and we gave you a fabulous Pumpkin Spice Latte recipe. This time we are moving on to the treat to go with it – Double Mocha Biscotti. Once again they are Paleo and vegan if you use agave nectar rather than honey.

Now, all you need is some real good quality cacao and fresh roasted coffee beans for this recipe. As we are obsessed with beans, we have to state that it’s always better to get good quality coffee beans and cacao. It’s what’s separate gourmet food, from average food. Coffee beans being our passion we know what we are talking about. You may not know why if you’re not a coffee connoisseur, but the biscotti will taste better with good quality coffee beans. Guaranteed.

So we got a bit sidetracked with our coffee obsession, but now onto the amazing, fabulous, most certainly healthy biscotti (cacao, honey, almonds and coffee all have antioxidants and other nutrients that are good for you). We found the recipe at Elana’s Pantry. Enjoy guys!

2 ¼ cups blanched almond flour
¼ cup cacao powder
2 tablespoons arrowroot powder
1 tablespoon organic decaf coffee, espresso grind
¼ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup agave nectar or honey
½ cup chocolate chunks

In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
Pulse until ingredients are well combined
Pulse in agave nectar until the dough forms a ball
Remove dough from food processor and work in dark chocolate with your hands
Form dough into 2 logs on a parchment paper lined baking sheet
Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
Cut the logs into ½ inch slices on the diagonal with a very sharp knife
Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
Remove from oven and allow to cool, set, and become crispy
Serve

Makes about 14 biscotti