Professional

MOCHACCINO

Made with Ground Chocolate

By Quentin Jacquemaire

0 steps
  • 1 Double espresso
  • 30 g GROUND CHOCOLATE
  • 20g Water
  • 100g Whole milk or 120g of oat drink

Assembly and finishing

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Prepare a double espresso, preferably a ristretto (1 part coffee to 2 parts water).
Put the Ground chocolate in a pitcher, then add the hot water and stir with a spoon to melt the chocolate shavings.
Add the milk and heat the mixture using a steam wand.
Pour the hot mixture over the double espresso. 

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