An antique but at the same time modern recipe. Chocolate, milk and espresso, here’s a way of doing Mocaccino at the bar.
Many claim to be the inventors of the Mocaccino. The “chocolate” area of Italy, Piemonte; Trieste and other cities which find the Mocaccino among their traditions.
After companies have begun to sell the Mocaccino as an Ice Drink, it has officially been taken out of Italy. But the best Mocaccinos can be found in Bars. Here is the recipe of the Mocaccino at our Chiaroscuro Bars, I would define it as a cloud:
A cloud of milk, thoroughly mounted and poured into a glass cup in which we have previously put the hot chocolate made of a part of cacao red 22/24 and five parts of milk. At last, we prepare an Espresso (the blend should be mild, sweet and not too aggressive) and pour it on top of the milk cloud. Gnum!!
gabriele
