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Beverages
MOCHACCINO
Made with Nyangbo 68% Ground Chocolate
An Original Recipe by Chef Quentin Jacquemaire.
1 stepRecipe Step by Step
01
MOCHACCINO
1 Double espresso
30g GROUND NYANGBO 68%
20g Water
100g Whole milk or 120g of oat milk
Prepare a double espresso, preferably a ristretto (1 part coffee to 2 parts water).
Put the GROUND NYANGBO 68% in a pitcher, then add the 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.