- 1 tbsp chocolate pellets 70% chocolate of high quality.
- 1 double espresso
- Sprinkle of cocoa powder
- 50 ml frothed Sproud barista
STEP BY STEP
- Stir the chocolate into the espresso.
- Sprinkle the cocoa powder on top using a tea strainer.
- Froth the Sproud Barista to a creamy texture and a temperature of about 50° C and pour into the coffee.