Mochas

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Hello,

I am new to the forum and just wanted to get some opinion on Mochas.

I have been in the coffee kiosk biz for 6 years in the same location. Recently I sold my location and purchased a larger coffee house previously I used Ghirardelli powdered milk & white chocolate for my mochas and they were big sellers. My new location is using Ghirardelli syrups (which I find way too sweet with not as much chocolate flavor).

I would like some opinions on which you think are the better product powders or syrups

Thank You, Kimry

 

[cuppED]

I voted for syrups and as far as it being too sweet, I think it depends on how much you put in. I prefer syrups b/c I think it mixes well with the coffee where as powder can leave clumps.