Ingredients & Build
Build
| Chocolate sauce or powder (PURCHASED) | 20 ml / 15 g |
| Espresso, double shot | 50 ml |
| Milk, steamed | 200–220 ml |
Method
- 1Add chocolate (sauce or powder) to the base of the cup.
- 2Extract double espresso (50 ml) directly over the chocolate. Stir briskly to combine — no unmixed chocolate allowed.
- 3Purge steam wand. Steam milk to 65–70 °C with fine microfoam.
- 4Pour steamed milk over the combined espresso-chocolate base.
- 5Microfoam layer 10–15 mm. Chocolate drizzle on top optional.
Quality Control
- Chocolate fully dissolved — no gritty residue at base.
- Balanced flavour — neither chocolate nor espresso dominant.
- No separation layers visible from the side.