VALRHONA MOCHACCINO CHOCOLATE RECIPE
Beverages

MOCHACCINO

Made with Nyangbo 68% Ground Chocolate

An Original Recipe by Chef Quentin Jacquemaire.

1 step

Recipe 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.