Café con Choco

• 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa
• 1 ½ oz. (

Chop the bittersweet and milk chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the milk to the boil. Gradually pour one-third of the boiling liquid over the melted chocolate. Using a flexible spatula, mix in energetically, drawing small circles to create an elast