Ingredients
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4 tbsp dark chocolate sauce
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400ml (14fl oz) Milk
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32–40g (1–1.5 oz) fine-ground Coffee
Directions
Coffee and dark chocolate are a classic favour combination. Add chocolate pieces, shavings, or homemade or shop-bought chocolate sauce to a cahè latte or cappuccino to create a rich, slightly sweet, dessert-like beverage.
Steps
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1
Done
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Prepare CoffeeEquipment Instructions 1. Measure out the chocolate sauce. Pour it into your glasses. 2. Steam the milk to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch. Add enough air to create a foam layer of about 1cm (1⁄ 2in). 3. Pour the steamed milk carefully over the chocolate sauce in each glass to achieve a striking layered effect. 4. Using the technique on, brew two double shots/50ml (1 1⁄2 oz) of espresso into small jugs and pour them through the milk foam. 5. Serve as the espresso blends into the steamed milk. Stir gently with a long spoon to continue to dissolve and mix the ingredients. DARK CHOCOLATE IS MOST COMMONLY USED; TRY MILK CHOCOLATE OR A MIX OF THE TWO FOR A SWEETER FLAVOUR. |
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2
Done
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TIPS- If you don’t have chocolate sauce to hand, use some pieces of dark cooking chocolate or a few tablespoons of powdered hot chocolate mix. Mix them with a drop of milk first so they blend into the drink and don’t go lumpy. - For a uniform chocolate favour, mix the milk with the chocolate sauce in the pitcher and steam them together. Afterwards, make sure you thoroughly clean your steam wand inside and out before you use it again. |
