Iron Chef Shellie
 

Lavazza A Modo Mio & Chocolate Coffee Truffle Pots

For a person that only drinks coffee a few times a year, the Lavazza Modo Mio has amped that up to slightly more. A great little unit for home!

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Lavazza A Modo Mio & Chocolate Coffee Truffle Pots
June 10, 2013
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Lavazza A Modo Mio & Chocolate Coffee Truffle Pots

I’ve harped on about not being a coffee person HEAPS of times before. Only having a coffee perhaps… 3 times a year? 

Hmmmmm…. yeah… I think I’ve been reborn… since High Coffee, I enjoy coffee now. And not some watered down latte with 3 sugars… oh no… the stronger the better, and don’t even attempt to offer me sugar. I refuse to get addicted to it though, which is probably what put me off coffee to begin with. I didn’t want to be one of those people who can’t function without their morning coffee. 

I was invited to attend the Lavazza A Modo Mio class at the recent MICE (Melbourne International Coffee Expo). Since I was a coffee n00b, I was a bit snobbish when it came to capsule/pod machines. I used to make the coffees at my first job at a bakery (that was about 10 years ago now!). I also make the coffees at my Grandma’s house, with coffee beans, and the traditional manual milk frother. The concept of capsules didn’t seem like the purist approach to making coffee which I didn’t like. Well, did this class change my mind.

The pods are foil sealed ground coffee; this means they stay fresh. If you were to open a foil sealed bag, or freshly grind your beans, you need to use the whole amount ASAP for optimum freshness, where as you can keep capsules around for a while as they are individually sealed.
The machines we played with replicate the pressue of the big, professional machines
‘Modo Mio’ translates to ‘My Way’ – this means you can program the machine to suit the way YOU like YOUR coffee. Instead of using the pre-programed buttons, you can program the machine to produce the amount of coffee you like.
Lavazza capsules contain 7.5g of coffee per capsule, where as other brands *cough* Nespresso *cough* *cough* only 5-6 grams per pod.
You can also get hot chocolate sachets to use with the milk frother 
There are 8 different varieties available, so there will be no doubt you’ll be able to find one to suit your tastebuds; including a decaf one for those interested. I’m still working my way through them all, so I can’t really tell you which one my favourite is, but I’m liking Divinamente and Magicamente.

I was also lucky enough to be given a machine (thanks Lavazza <3 ) I’ve been trying my hand at latte art. I’ve been failing big time, but I am determined to get there! …. just not in one day, as I don’t want to drink 30425434 coffees!

The model I have is the Lavazza A Modo Mio Premium Milk which has a handy automatic milk frother on the side. With the touch of a button I have perfectly warmed and frothed milk. It can also cold froth milk if I fancied and ice coffee or ice chocolate instead. This model retails for $299.99. They also have a less expensive model on the market Lavazza A Modo Mio Premium for $249.99.

Of course I couldn’t help but make a coffee dessert with my new gadget. This one is one easy mousse to make, with tasty results!
Chocolate & Coffee Truffle Pots
BBC Good Food

200g dark chocolate
100ml strong coffee
4 tbsp favourite spirit (eg. rum, brandy, or frangelico)
400ml double cream
2 tbsp caster sugar
cocoa powder or shaved chocolate to dust

1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth.

2. Divide the mix among six coffee cups and leave to set overnight in the fridge. They can be prepared 2 days in advance or frozen for 1 month – defrost completely in the fridge before serving.

3. To serve, whip the remaining cream with the sugar until just set. Spoon the cream on to the chocolate pots and served dusted with cocoa powder so each cup looks like a cappuccino.
Iron Chef Shellie attended the Lavazza A Modo Mio Class, MICE and received a Lavazza A Modo Mio Machine with compliments of Lavazza and Undertow Media. 

Comments

10 comments on “Lavazza A Modo Mio & Chocolate Coffee Truffle Pots
  1. Lianne

    Beautiful desserts and what a beautiful looking machine! The mr tried their coffee at the Food and Wine Show yesterday and he said it was a good cuppa! hehe I think he’s tempted to get the machine although he already has a Nespresso! haha Like you, I prefer my tea and chai lattes as compared to coffees but wouldn’t mind having one once in a while! hehe Those chocolate coffee truffle pots looks SO GOOD! Would definitely end up licking those cups clean! hehe xx

    June 10, 2013 at 8:36 pm
  2. Marta @ What Should I eat for breakfast today

    O wow, this coffee looks beautiful. I am a coffee person and need a cup in a morning. It makes my day. But I don’t have a machine, it would help for sure to make it look more pretty 🙂

    June 11, 2013 at 2:49 am
  3. GourmetGetaways

    Ha!
    You are an addict like the rest of us!!
    You cannot have a beautiful coffee machine and not fall into the spell…
    I love your Choc Truffle Dessert YUM! Pin worthy.

    June 11, 2013 at 9:22 am
  4. Maureen | Orgasmic Chef

    You lucky thing! I’m not a big coffee drinker (mostly because I don’t think of it) but I do like it. I talked with someone who owns a coffee pot company in Melbourne and he explained just what you did and that it’s the wave of the future for most places. He even has his machines in restaurants because it’s quicker and less waste.

    Your dessert is very inviting!

    June 11, 2013 at 4:22 pm
  5. Daisy@Nevertoosweet

    YAY to coffee machine 🙂 it looks awesome and the coffees you make look so good especially with the thick froth on top! Really hope you wont get addicted because I totally am addicted lol but trying to limit it to one cup a day but sometimes at work it’s so hard.

    Ohhhh these chocolate coffee truffle pots are great to not only use up some of my coffee pods for my Nesepresso but also Frangelico cuz I bought 2lts last time I came back from Singapore hehe can’t wait to try xox

    June 11, 2013 at 5:14 pm
  6. Catherine

    I used to think the same about coffee pods but they’re not so bad hey! I saw a pic of your dessert on instagram, it looks so lovely. Totally craving chocolate now… and coffee!! Nooooo!

    June 11, 2013 at 5:59 pm
  7. Libby

    Oh boo, I missed out on this event 🙁 then again, while I do appreciate a great cup of coffee, I’m not a huge coffee drinker. One cup a day is usually enough for me (if I do have it), two is way too much … though I have workmates who can’t function without at least three cups!

    June 11, 2013 at 7:16 pm
  8. Cara @ Gourmet Chick

    Welcome to the addiction – you wouldn’t be a true Melburnian without a minor coffee addiction after all!

    June 11, 2013 at 10:09 pm
  9. msihua

    Love the latte art!!

    June 20, 2013 at 6:57 pm
  10. Agnes

    Hah just come to the coffee dark side. Come, come. It’s beautiful here. 😉

    June 26, 2013 at 12:50 pm
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.