Mochaccino Recipe: Velvety Microfoam Over Melting Dark Chocolate

Instructions:

1. Chop the chocolate. Use a sharp knife to finely shave 20g dark chocolate into a heat proof glass or mug.
2. Add the sweetener. Sprinkle 1 tsp raw cane sugar over the chocolate shavings.
3. Brew the coffee. Pull a 60ml double shot espresso directly into the mug over the chocolate. Cook 30 seconds while stirring vigorously until the chocolate has completely dissolved into a dark, glossy liquid.
4. Heat the milk. Warm 180ml whole milk in a small saucepan over medium heat until small bubbles form around the edges (about 150°F).
5. Aerate the milk. Use your frother or whisk to beat the milk for 45 seconds until it doubled in volume and looks like wet paint.
6. Tap and swirl. Tap the milk pitcher on the counter to pop any large bubbles, then swirl it gently to integrate the foam and liquid.
7. Combine the layers. Pour the frothed milk slowly into the chocolate coffee mixture, holding back the thickest foam with a spoon until the mug is 80% full.
8. Top it off. Spoon the remaining velvety foam over the top to create a thick, insulating layer.
9. Garnish the top. Sift 1 tsp Dutch processed cocoa powder over the foam. Look for a clean, dark dusting that covers the white surface.
10. Final touch. Give the drink one very gentle stir if you prefer a unified flavor, or leave it layered for a 'what is mocha coffee' style visual appeal.