These fantastic sugar crunches add a tasty, colourful, crunchy decoration to the top of your chocolates.

What Is Mocca Sugar Crunch?

Crisp sugar crystals flavoured with real coffee powder and fat-reduced cocoa, coated in cocoa butter so they hold their crunch against chocolate and cream. Mocca is the coffee-and-chocolate combination rather than coffee on its own, which makes it the darker, less sweet member of the Sugar Crunch range. The cocoa in it is sourced through the Cocoa Horizons Foundation.

How to Use Mocca Sugar Crunch

Scatter it on at the end, onto a surface that is still setting. On dipped or moulded chocolates it will hold on its own while the couverture crystallises. On a tiramisu, a coffee eclair or a chocolate tart, add it at service so it is still crisp when it reaches the table. It also folds through a buttercream or a praline filling for texture. Around 10 to 20g finishes a standard cake top, and it is a finish rather than a filling.

Troubleshooting

Water softens it, and the cocoa butter coating slows that down without stopping it, so anything with free water in it will take the crunch out over a few hours. Keep the pack closed, dry and away from
strong smells, since sugar picks them up from a store room. Shelf life is 12 months. If the crystals have clumped, separate them gently rather than crushing them.

Pairings and Ideas 

Mocca, like coffee, pairs beautifully with dark chocolate, caramel, hazelnut and banana. A few ideas to try:

• On a tiramisu or a coffee eclair at service
• Over a dark chocolate tart with a salted caramel
• Through a coffee buttercream for texture
• On a moulded bar with hazelnut praline
• Finishing a flat white or a mocha in a coffee shop
• Scattered on a chocolate and banana dessert