Coffee Bicherin: concept and classic recipe

The recipe for the bicherin coffee drink was invented in the Italian city of Turin. Coffee is a sweet drink made from strong espresso, heavy cream, and dark chocolate. Let's find out in detail how to prepare bicherin at home.

Traditional in Turin is the delicious bicerin coffee. The Turin people were the first to prepare it back in the eighteenth century. The drink contains three ingredients: espresso, whipped cream, hot chocolate. To make it aesthetically pleasing, it is most often served in cafes in special glasses with a low stem. Thanks to this, it is immediately noticeable that it is divided into three layers. You need to savor it gradually and slowly. First, feel the pleasant taste of cream, then taste hot black coffee and finally enjoy the dark chocolate that lies at the bottom of the glass.

Coffee bicherin: what is it?

The cocktail was invented back in the 17th century in Turin (Northern Italy, Piedmont region). And for a long time it remained only a local variation of the coffee drink, until Alexander Dumas tried it in the 19th century and wrote about it in his works. In 2001, the Piedmont Bulletin recognized caffe bicerin as the official specialty drink of the region.

“Bicherin” means “glass”. This is a small portion of coffee with chocolate, which is brewed in any cafe in Piedmont.

Traditional bicherin consists of 3 layers:

Hot chocolate;
Espresso;
Whipped cream.

In order to enjoy the right taste, it is recommended not to mix the layers, but to drink them one at a time. First - the delicate smell and taste of chilled cream, then - a sip of hot, strong espresso, and only then - dark chocolate.

Advice: it is better not to add sugar to coffee, or, as a last resort, brew coffee with it, since it will be difficult to stir it in a glass without mixing the layers, otherwise the entire peculiarity of bicherin coffee will be lost.

How to cook bicherin

To prepare classic Turin coffee, you need to prepare the following products:

natural instant coffee or espresso - 50 ml;
dark chocolate - 50 g;
milk 3% - 50 ml;
cream 40% - 50 ml;
granulated sugar and grated chocolate - at your discretion.

Cooking method:

Chocolate should be placed in milk and melted in a steam bath.
Whip the cream until light foam.
Separately brew coffee.
Lightly warm a clear cup or glass, then pour the melted chocolate into it.
Using the blade of a knife, pour coffee on top.
Add a third layer - creamy foam.

If sugar is used, it must be added during the brewing process or immediately after preparation. The finished bicherin is decorated with grated chocolate.

Bicherin with cocoa powder

In this recipe, part of the cream is replaced with milk, and chocolate with cocoa. This allows you to reduce the calorie content of the drink.

espresso - 50 ml;
milk - 100 ml;
cream - 50 ml;
cocoa powder - 3 tsp;
granulated sugar - at your discretion.

Instructions:

Put the milk on low heat and bring to a boil, cook the cocoa.
Whip the cream until light and airy.
Make coffee.
Pour hot cocoa into a preheated glass.
Pour coffee along the blade of the knife, then cream.

If desired, you can add Nutella or other chocolate-nut spread to the bicherin, which replaces chocolate.

Bicherin coffee: recipe for home cooking

It is believed that real bicherin can only be tasted in Turin, since a certain secret ingredient is added there, but bicherin close to the real thing can be prepared at home.

7 grams of ground coffee for an espresso shot;
50 g dark chocolate;
50 ml milk;
100 ml whipped cream (preferably real, but you can also use a can).

First we cook the chocolate. Pour milk into a saucepan, heat over low heat, and stirring, add chopped chocolate. Actively stir the mixture with a whisk for 1-2 minutes to obtain a homogeneous chocolate mixture. Pour into a glass.

Prepare espresso (portion - 30 ml) and carefully pour over the chocolate, using a knife or spoon, so that the layers do not mix.

Spoon the whipped cream on top and serve so that the coffee does not have time to cool and the cream does not mix with the espresso.

Italians often decorate the top of the drink with grated chocolate and a mint leaf.

Ingredients for bicherin

The cocktail is prepared in layers of hot chocolate, espresso, and cream or milk. In some recipes, chocolate-nut paste called gianduyu or cocoa powder is added to the traditional ingredients.

The classic recipe includes espresso, but in the home kitchen it can be replaced with any natural coffee; it is best to use medium-roast Arabica. Since in the case of light roasting, the coffee taste disappears, and in case of too dark roasting, a specific aftertaste appears.

If the coffee was brewed in a cezve, it must be strained through a fine sieve before preparing the cocktail. This will help remove coffee grains. In order for the layers to look impressive and not mix, espresso and whipped cream should be carefully poured into the cup along the blade of a knife.

Choice of cream and milk

The classic recipe uses cream with a fat content of about 30-40%, which is whipped until foamy. This allows you to drink coffee without using a spoon. Before whipping the cream, you need to cool it a little in the refrigerator - this will help prevent it from separating.

In order to reduce the calorie content of a coffee cocktail, it is better to use milk with a fat content of 2.5-3%.

Choosing chocolate

In Turin, the bottom layer of bicerina is made from natural dark chocolate, melted in a water bath. At home, you can experiment with different flavors using milk chocolate, as well as sweets with various fillings.

Instead of chocolate, jendaya can be used - a chocolate-nut spread, an alternative to which can be regular Nutella.

Links


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BICHERIN IN “AL BICERIN”

The drink bicerin can be said to have a royal pedigree. He appeared in the heart of the Sardinian kingdom, in its capital - Turin. It was here that the Royal Court of Savoy issued the first license for the production of liquid chocolate in 1678. As a result, the drink bicherin appeared, which became traditional for Piedmont. By the way, the word “bicherin” in this area has a special pronunciation, something like “bitsherin”, which seems to become softer, as if corresponding to the taste of coffee diluted with cream...

Both the coffee and chocolate drink Bicherin and the cafe of the same name “AL BICERIN”, not least, gained historical fame thanks to the famous writers who visited here. For example, Alexandre Dumas and Umberto Eco.

“In the clothes of a Jesuit, enjoying the sensation created, I entered the Bicherin cafe near the Church of Consolation and picked up a brass glass holder, into which was inserted a glass of Bicherin - a wonderful mixture of milk, cocoa, coffee and aromatic spices. I didn’t know that Bicherin would soon become famous thanks to Alexandre Dumas...” Umberto Eco. “Prague Cemetery”

Of course, Turin cannot boast of an abundance of world art like Rome, Venice or Florence. But it holds the palm in another, being the unofficial capital of chocolate. In Turin, gourmet delicacies have become an integral part of the lives of city residents. The chocolate drink, dearly loved by the people of Turin, has been known here since the 16th century, and in the 18th century the recipe for bicherin was invented here, which became the pride and symbol of the city.

It is believed that bicerin was first prepared in the tiny cafe “Al Bicerin”, opened in 1763 near the Church of Consolation, one of the oldest in the city. It was the location of the cafe that played an important role in the colossal success of the drink. During Lent, believers flocked here in droves to drink hot bicherin after communion, since chocolate was not included in the list of fast foods.

“...This is a blessed establishment with a showcase in a cast iron frame, with inviting signs on the sides, with columns and capitals and carved panels, with mirrors and marble tables, with a counter behind which there are rows of colorful jars, and in them forty varieties of almond dragees absolutely indescribable smell... I loved sitting there all day long on Sunday..."

(Umberto Eco. “Prague Cemetery”).

This tiny cafe was the most democratic in the city, since representatives of various walks of life sat here “side by side”. Another factor in the popularity of the establishment is that the managers have traditionally been women since its founding. In the 18th century, coffee shops were exclusively male territory, and the presence of a female manager gave access to the cafe to other representatives of the fair sex. But, of course, the most important thing is the drink itself. Its “a little bit of everything” variety - bicherin made from three layers of chocolate, coffee and cream - has become the most popular. Fans of the chocolate drink were Alexandre Dumas Sr., Giacomo Puccini, Friedrich Nietzsche and millions of less famous Turin residents and guests of the city. In 2001, bicerin officially received the status of the national Piedmontese drink.

It is believed that the real recipe is strictly kept secret, but the main components of bicherin are publicly known: espresso, chocolate, cream. A possible confirmation of this could be the “heaviness” of the prepared drink. But here’s the strange thing: when bicherin is prepared in the “Bicherin” cafe, you don’t feel it at all. Maybe the ancient walls help the local baristos?

BICHERIN RECIPE

· Ingredients for two servings
· 250 ml milk
· 100g chocolate
· 100 ml espresso or black coffee
· Whipped cream

Grate the chocolate bar. Pour it into warm milk and bring to a boil, stirring constantly. Beat the mixture for 1 minute. Brew black coffee. First pour hot chocolate into a transparent glass, then carefully pour a thin stream of coffee so that the layers do not mix. Add a layer of whipped cream on top.

Buon appetito!

History of the drink

Bicerin was first offered to the Turin public in 1763. For comparison, in 1861 Italy was proclaimed a republic. Bicherin is almost 100 years older than modern Italy!

This drink was invented by a certain Dentis, who owned a shop selling caramel and lemonade. By 1800, when bicherin became extremely popular, the shop was converted into a cafe. Here's what it looks like outside in warm weather:

And this is how the cafe has looked from the inside for 255 years. The decoration of the establishment has not been changed on purpose; it is now under state protection as a historical monument:

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Since 1800, representatives of the city's bourgeoisie and intellectuals have met here to discuss news over a glass of bicherin and simply have a good time.

Turin residents necessarily bring their guests from other countries and cities here. Therefore, in any weather, there is a queue in this small cafe with 6 tables, in which you need to wait at least 20 minutes. Only the most patient deserve Bicherin!

This drink was admired by Dumas the Father, Nietzsche and Puccini. They treated themselves to it in this very cafe, at these very marble tables.

What determines the taste of Bicherin?

To make the drink perfect, choose the best products. Thus, in Italy, Turin residents prefer only certain types of coffee, chocolate, and cream.

Coffee.

To prepare espresso, any self-respecting Italian barista will choose two varieties: Arabica and Robusta. It is these two species, in a certain ratio, that give the necessary soft and slightly bitter taste of bicherin. During the cooking process, it is advisable to grind the grains into a fine, fine powder, then the result will be satisfactory.

Chocolate.

Most often, Turin residents use bitter, dark chocolate for this coffee. It is chosen from the highest varieties of local production. This product is made in Italy of excellent quality. It is considered one of the best among the famous branded sweets in the world. If you prefer a less intense bitter taste of coffee, then use a milky, creamy dessert.

Cream.

It is advisable to use real heavy cream. Don't buy vegetable ones on supermarket shelves. Moreover, you can make homemade ones with your own hands from natural milk. It is enough to collect the fatty layer of milk that has stood in a cold place for several hours. Then beat the mass with a mixer.

Bicherin coffee gained particular fame thanks to the author of “The Three Musketeers” - A. Dumas. He first tried it in a Turin coffee shop, after which he became a regular.