Valrhona Mochaccino
An Original Recipe by Chef Quentin Jacquemaire.
Equipment
- 1 Pitcher
- 1 steam wand
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 30 g Valrhona Nyangbo Ghana Ground 68% Dark Couverture 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