
Ingredients
- 1 double espresso
- 30 g Valrhona Nyangbo Ghana Ground 68% Dark Couverture Chocolate
- 20 g water
- 100 g whole milk or 120g of oat milk
Instructions
- Prepare a double espresso, preferably a ristretto (1 part coffee to 2 parts water)
- Put the Ground Nyangbo chocolate in a pitcher, then add 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