Culinary

Mocha Dessert

CULINARY

Mocha Dessert

Inspired by the Pantone Color of the Year 2025, PANTONE 17-1230 Mocha Mousse, Pastry Chef Katie Sypher from The Dorian Hotel masterfully crafted the "Mocha Dessert", an expert infusion for a delightful culinary experience.

We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists to use Pantone Color of the Year 2025 Mocha Mousse tea blend as their muse in creating artful infusions. Drawing inspiration from the richness of the hue, this exploration unites the world of culinary and design for a journey of the senses.

Our Mocha Mousse bespoke blend reimagines a chocolate indulgence with velvety rich cocoa, soothing micro-farmed Himalayan chamomile, aromatic cinnamon, and restorative dandelion root–crafted for moments of comfort, connection, and indulgence.

[[ recipeID=recipe-2m6lem5e7, title=Mocha Dessert ]]

Tea in Recipe

TEALEAVES Nutcracker Hazelnut Loose Leaf Black Tea

loose leaf tea | BLACK

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Ingredients

Instructions

Ingredients

Milk Chocolate Mocha Mousse

600 g. Whipping Cream
600 g. Milk Chocolate
300 g. Milk
12 g. Gelatin
100 g. Whole Coffee Bean
10 g. Pantone Color of the Year 2025 Mocha Mousse black tea

Seabuckthorn Gel

200 g. Seabuckthorn Puree
100 g. Sugar
2 g. Agar
12 g. Lemon Juice

Salted Milk Chocolate Crumb

100 g. Milk Chocolate
200 g. Sugar
20 g. Water
Pinch Maldon Salt

Coffee Ice Cream

90 g. Cream
330 g. Milk
120 g. Sugar
100 g. Yolk
3 g. Vanilla
75 g. Whole Coffee Bean
10 g. Pantone Color of the Year 2025 Mocha Mousse black tea

Instructions

Milk Chocolate Mocha Mousse

Prepare the Coffee Milk Mixture: Combine milk, coffee beans, and mocha mousse black tea in a pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 15 minutes, allowing the coffee flavor to infuse into the milk.
Whip the Cream: While the milk mixture simmers, whip the cream to medium peaks. Set the whipped cream aside.
Make the Ganache: After 15 minutes, strain the coffee milk mixture over the milk chocolate. Stir until the chocolate is fully melted and the ganache is smooth.
Cool and Fold in the Whipped Cream: Once cooled to room temperature, Gently fold the whipped cream into the ganache in batches, ensuring a smooth, airy mousse.
Mold the Mousse: Scoop or pipe the mousse into your desired molds.

Seabuckthorn Gel

Prepare the Seabuckthorn Base: Pour the sea buckthorn purée into a pot and bring it to a boil.
Combine Sugar and Agar: In a separate bowl, mix the sugar and agar powder together to prevent clumping.
Incorporate the Sugar-Agar Mixture: Once the purée is boiling, gradually whisk in the sugar-agar mixture.
Add Lemon Juice and Cook: Stir in the lemon juice. Let the mixture boil for 1–2 minutes to activate the agar.
Set and Chill: Pour the mixture into a container and refrigerate until fully set. It will form a thick, jello-like texture once cooled.
Blend to a Gel: Blend the set mixture until it reaches a smooth, gel-like consistency.
Use as Desired: The gel is now ready to be used as a garnish or filling.

Salted Milk Chocolate Crumb

Prepare the Sugar Syrup: Combine sugar and water in a pot. Bring the mixture to a boil, ensuring it boils steadily for 4–5 minutes. Avoid stirring too often to prevent crystallization. If needed, add a little more water to maintain a smooth consistency. The syrup is ready when it turns into a clear, see-through consistency.
Melt the Milk Chocolate: While the sugar syrup is boiling, melt the milk chocolate over a bain-marie (double boiler).
Combine Syrup and Chocolate: Once the syrup is ready, quickly whisk it into the melted chocolate. Work fast, as the mixture may start to clump—this is normal.
Form the Crumb: Continue mixing until the chocolate mixture turns into a crumbly texture.
Season and Use: Add a pinch of salt to the crumb and mix. The salted milk chocolate crumb is now ready to use as a garnish or component in desserts.

Coffee Ice Cream

Combine Ingredients: Add all ingredients to a pot and place over medium heat.
Cook and Stir: Whisk the mixture consistently to prevent the egg yolks from curdling.
Heat to Temperature: Using a thermometer, heat the mixture to 82°C (180°F).
Cool the Mixture: Once it reaches temperature, immediately transfer the pot to an ice bath to cool the mixture quickly.
Strain and Freeze: Strain the cooled mixture into a container, cover, and freeze overnight (approximately 24 hours).
Churn the Ice Cream: The next day, churn the frozen ice cream mixture in a pacojet or ice cream machine until smooth and creamy.
Ready to Use: Your coffee ice cream is now ready to enjoy or use as part of a dessert.

Notes

Crafted at The Dorian Hotel