INGREDIENTS

• 1 tbsp chocolate pellets 70% chocolate of high quality.
• 1 double espresso
• Sprinkle of cocoa powder
• 50 ml frothed Sproud barista

STEP BY STEP 

1. Stir the chocolate into the espresso.
2. Sprinkle the cocoa powder on top using a tea strainer.
3. Froth the Sproud Barista to a creamy texture and a temperature of about 50° C and pour into the coffee.