60ml The Wholefood Pantry Belgian Dark Choc Buttons, melted
1 tbsp The Wholefood Pantry Maple Syrup
1. Prepare the espresso shot. If you don’t have a coffee machine to make the espresso, you can use a teaspoon of instant coffee with 60ml boiling water instead.
2. Melt a few handfuls of Belgian Dark Choc Buttons with a double boiler - fill a saucepan with a little bit of water, and put a metal bowl on top with the choc buttons. Stir frequently until melted.
3. Combine the espresso and melted chocolate in a cup.
4. Fill a shaker half way with ice. Add all ingredients, shake it off and serve!