LEVEL 1
Double Espresso
15g (1 tbsp) drinking chocolate powder
Steamed milk

LEVEL 2 (Sauce)
200g (7oz) Milk Chocolate
60g (60ml / 2 fl.oz) Cold Water

LEVEL 2 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Melted Chocolate Sauce
Steamed milk

LEVEL 3 (Ganache)
100g (3.5oz) Couverture Chocolate
100g (100ml / 3.5 fl.oz) Cream

LEVEL 3 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Chocolate Ganache
Steamed milk

BONUS RECIPE
100g (3.5oz) Chocolate Ganache
200g (7oz) Ice
100g (3.5oz) Milk
Double Espresso
1g (1/4 tsp) Xanthan Gum

For the chocolate syrup

1 ½ cups sugar

1 ½ cups water

1 cup good cocoa powder

Kosher salt

Instant coffee (a pinch)

Vanilla extract, to taste

To make the chocolate syrup, combine 1 ½ cups sugar, 1 ½ cups water, and 1 cup cocoa powder in a medium saucepan. Add a pinch of salt and bring to a simmer. Whisk and simmer until everything is well combined and dissolved. At the end, add a pinch of instant coffee and a little bit of vanilla extract to deepen the syrup flavor. Pour syrup into a glass container and let it cool completely.