AuthorChef Chad
Rating
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Yields1 Serving
 70 g White chocolate bars (goya)
 1 Espresso
 1 cup Full Cream Milk
 2 tbsp Whipped Cream
White Chocolate Syrup:
1

Chop the white chocolates into small pieces. Using a double boiler (pot with a glass bowl on top). Make sure that the bowl is large enough to cover the top of the pot.

2

Add an inch deep water to the pot and bring it to a boil. Place the bowl on top of the pot, add the white chocolate pieces, and a tablespoon of milk.

3

Continuously stir it with a spatula until the chocolate melts. Transfer into a shot glass.

4

Using the Breville Barista Express, extract 1 shot of espresso
(double it if you like strong).

5

Texturize the remaining milk using the milk frother of the Breville Barista Express.

6

Pour down white chocolate syrup into a glass of espresso then followed by texturized milk. Add whip cream on top and enjoy.

Ingredients

 70 g White chocolate bars (goya)
 1 Espresso
 1 cup Full Cream Milk
 2 tbsp Whipped Cream

Directions

White Chocolate Syrup:
1

Chop the white chocolates into small pieces. Using a double boiler (pot with a glass bowl on top). Make sure that the bowl is large enough to cover the top of the pot.

2

Add an inch deep water to the pot and bring it to a boil. Place the bowl on top of the pot, add the white chocolate pieces, and a tablespoon of milk.

3

Continuously stir it with a spatula until the chocolate melts. Transfer into a shot glass.

4

Using the Breville Barista Express, extract 1 shot of espresso
(double it if you like strong).

5

Texturize the remaining milk using the milk frother of the Breville Barista Express.

6

Pour down white chocolate syrup into a glass of espresso then followed by texturized milk. Add whip cream on top and enjoy.

White Chocolate Mocha