It has been a busy couple of weeks for me, hence the complete and utter lack of new posts for the blog. Two weeks ago, I chanced upon an opening on my regular online job hunting platform. I wasn’t expecting a call, of course; I’d done three interviews – no dice; while I got far enough in the application line, no offers were tendered. But a call came; even then, I wasn’t very optimistic. In fact, it got to the point that I began to wonder if anyone wanted to hire me – that is how bad things got. I really felt that I would never work again and I was beginning to feel like a burden to my family and friends – and bother the fact that I left my last job because I’d burned down to a virtually unrecognizable cinder.
But the call came. Interviews were done; an exam was given, taken, and – to my shock – aced. For that, I thank God; I thank the people who never gave up on me. Thanks to them, I managed to scrape through to an opportunity to make a fresh start.
It would be easy to celebrate with a fabulous meal – if I were actually rolling in the dough, of course. But, since several freelance projects done during my three-month hiatus remain unpaid to this day, all I could afford was a cup of coffee – but, oh! Such coffee!
I was curious to try Tully’s, a Seattle-based coffee bar that recently opened a franchise in the Philippines. The offerings are all standard-issue coffee bar treats: espresso-based drinks, ice-blended coffees, smoothies, chai and matcha bevvies. But what got me excited was the drink at the top of this post: Tully’s intense dark mocha.
The average cafe mocha – known as a bicerin in Turin, Italy where it was first drunk – is, essentially, a latte mixed with a dark chocolate sauce or syrup. Other variations involve mixing the drink as half-milky coffee and half-hot chocolate. Either way, I refer to it as sheer, drinkable bliss.
But the intense dark mocha is different. According to the counter-staff you cannot order it cold. You are not supposed to drink it cold. This drink is apparently made by pouring a hot, just brewed shot of espresso over a mound of crushed dark chocolate. A splash of steamed milk and chocolate syrup finish the drink. The heat of the coffee melts the chocolate in the process, making the texture smooth and satiny; much like a ganache. This also amps up the flavors of both the coffee and the chocolate: a rich, bittersweet taste that coats the tongue. You really have to drink it up as soon as humanly possible, though; the chocolate seizes up and solidifies once the mocha cools completely – of course, for a hard-core chocoholic, that’s never a bad thing.
And so, I raise my cup to everyone who kept the faith. Here’s to you; here’s to me; here’s to all of us. Here’s a toast for better things to come. 😀