Let's start cooking!
Fill your cup with a teaspoon of chocolate drops. If you're using a bar of chocolate, chop it into smaller pieces to speed up the melting process.
Prepare a double espresso and pour it directly onto the chocolate in the cup. Tip: preheat the cup to prevent the coffee from getting cold too quickly, and to make the chocolate melt faster.
Pour as much milk as you’d like into the jug, then steam it at between 60°C and 65°C. Gently pour the steamed milk into the cup.
Crumble a Virtuoso biscuit on top and enjoy!