I'm inspired to give IMBC another try. I'm planning to make my daughter's wedding cake (in March 2013, so I have time to experiment!). She wants mocha frosting. One of the previous suggestions was to add 1-2 T espresso powder dissolved in 1 T Kahlua + 3-4 oz melted chocolate, but another said to sift in Dutch cocoa (I assume I could add espresso powder to make it mocha). Which do you think would work best? Thanks so much!!! Using cocoa and espresso powder would be fine. The trick with using melted chocolate is that you have to have the chocolate cooled to the same temperature as the buttercream, or you will end up disturbing the butter temperature in the frosting, or end up with the chocolate hardening into chips as it is being incorporated. If you use ganache rather than straight chocolate, you will avoid these potential difficulties. I hope this is helpful. ~Amy

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