Monin Black Forest SyrupBackground
Monin Black Forest Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
It begins with numerous layers of scrumptious chocolate sponge. These layers sandwich a classic combination of cherries and lashings of whipped cream. The finish then takes aspects from all of these elements chocolate shavings, whipped cream and maraschino cherries to create a gateau that, despite its simplicity, sits at the top table for delicious desserts.
This is the illustrious black forest gateau. A mouth-watering taste recreated for the Monin Black Forest syrup.
The origins of the black forest gateau are muddled to an extent. A general assumption is the gateau was invented in the same place as its namesake, the Black Forest in Germany. This part of its past is unclear.
What is clear, however, is that the gateaus name has its roots from a forest in southwest Germanys Baden-Württemberg mountain range. But not the actual forest; the gateaus name is derived from a specialty liquor produced in the region, Schwarzwälder Kirschwasser.
However, the liquors name isnt the only integral part or slice it plays in the history of the black forest gateau. Its one of its key ingredients.
This is primarily because the liquor is cherry-based. The flavour, a unique cherry pit blended with alcohol, is what supplies the dessert with its distinctive taste. Its what makes a black forest gateau a black forest gateau. In fact, it is considered so important to the process that, in Germany, the liquor must be present in the gateau for it to be labelled by its official name.
Going back to its beginnings, the black forest gateau initially had a more humble arrangement compared to its current day incarnation. It comprised simply of cooked cherries served alongside the aforementioned liquor and cream.
It was fair to say the gateau, or cake, aspect of the dessert was a pipedream at this stage. Acclaimed confectioner Josef Keller stated, back in 1915, he devised the gateau as commonly known today. Yet this claim is unsubstantiated. The best proof dates back to the mid-1930s, where written recipes of the dessert began cropping up.
It didnt take long for the black forest gateaus popularity to skyrocket. The 1940s saw the dessert become a favourite in Germany, and this set the ball rolling for its international voyage.
Although when it did land in other countries, the liquor due to it being an exotic and pricey ingredient at the time wasnt typically present. This didnt stop it from becoming an iconic cake in Britain, America and across the globe. Today, the black forest gateau is arguably Germanys most significant and famous contribution to the world of cakes.
Deluxe Black Forest Coffee with Whipped Cream
Part-drink. Part-dessert. 100% black forest goodness.
This deluxe black forest coffee with whipped cream doesnt use the word deluxe lightly. The perfect drink for the winter blues, an ideal accompaniment to a cosy evening under the duvet with a book.
Yet what makes the drink so special? Well take a standard cup of coffee. Now give it a flavour kick with some cherry brandy. Top it off with a special black forest-infused whipped cream, a lavish sprinkling of chocolate, and a cherry.
Its not reinventing the wheel, but this recipe isnt about complex methods or eccentric flavouring. It takes the principles of the black forest gateau and transfers it to an unforgettable beverage. And Monin Black Forest syrup is at the heart of what makes it so special.
What you will need:
- Prepare a freshly-made hot black coffee. The coffee beans used depend on preference, but a blend that dances away from words such as strong and intense will ensure it doesnt overpower other flavours. Pour the coffee to approximately the three-quarter mark of the mug.
- In the same mug, add a tablespoon of cherry brandy. Stir the two ingredients together. At this stage, it is recommended to sample the drink. Lacking a big enough hit of boozy delight? Put in another spoonful of the cherry brandy. And although the drink will eventually quench the craving for cocoa, chocoholics might also be inclined to include a splash of Monin Chocolate syrup.
- Now its time to utilise the whipped cream dispenser. Open up the dispenser and add both the Monin Black Forest syrup and fresh cream. Place the cap back on the dispenser, making sure it is fastened tight. Screw the cream charger into the dispenser until you hear the gas released from the cream charger bulb. Then give the device a vigorous shake for a few seconds to blend the flavours. The process will ultimately transform this fresh cream concoction into a fluffy, light whipped cream delight.
- With everything ready to go, turn the dispenser upside down and garnish the coffee with a generous serving of the whipped cream. While the drink would be a treat for the taste buds in its present form, its time to take this garnish to the next level. Get a chocolate bar (the darker the better), use a sharp knife to scrape against the bar and produce a hearty amount of chocolate shavings (the more the better), and sprinkle these onto the whipped cream. Finish with a maraschino cherry on top. An ending as quintessential as it is delicious.