GLOSS Issue 2 ( July / August 2017 ) - Page 53

F O O D Shakes are a great way to complement these dishes. We end up sipping a whole glass of the Cinnamon Carrot cake, Cakeshake. The blend of carrot cake and vanilla ice cream works really well. No one leaves Mocca without biting into their scrumptious macarons. We end our trip with French macarons, which are a delight. Crisp on the outside, chewy on the inside, the macarons are so soft, they melt in the mouth immediately. With all the new additions to the menu and consistent variations, Mocca is a coffeehouse that is here to stay.