Cappuccino with Chocolate Flower Art

Method

1. 1

   Step 1: Whisk the cocoa, sugar, salt and boiling water in a small cup until smooth and glossy, then let it cool for 3 minutes so it thickens to the consistency of warm honey. Spoon it into a small squeeze bottle or a zip bag with a tiny corner snipped.

2. 2

   Step 2: Warm a 6-oz cup and saucer with hot water, dry the cup and brew the espresso directly into it.

3. 3

   Step 3: Steam the milk with the wand tip near the surface for 6 to 8 seconds, letting it hiss gently to build foam, then lower the tip to swirl until the pitcher reads 140-150F; you want glossy, fine foam with no visible bubbles, about a third more volume than you started with.

4. 4

   Step 4: Tap the pitcher on the counter and swirl it to polish the foam, then pour into the center of the espresso from close to the surface, lifting the pitcher at the end so a round white foam cap covers the top.

5. 5

   Step 5: Pipe a small dot of chocolate in the middle of the foam and a ring of 6 to 8 evenly spaced dots around it about 1 inch out.

6. 6

   Step 6: Drag a toothpick from the outside of each dot toward the center in one smooth stroke to pull it into a petal, wiping the toothpick between strokes.

7. 7

   Step 7: Set the coffee bean on the center dot and serve immediately, while the foam is firm enough to hold the design.

• #vegetarian
• #gluten-free
• #quick