MOCHA CORTADO

 INGREDIENTS

 

  •  1 tbsp chocolate pellets 70% chocolate of high quality.
  • 1 double espresso
  • Sprinkle of cocoa powder
  • 50 ml frothed Sproud barista

 

STEP BY STEP 

1. Stir the chocolate into the espresso.

2. Sprinkle the cocoa powder on top using a tea strainer.

3. Froth the Sproud Barista to a creamy texture and a temperature of about 50° C and pour into the coffee.