Alessandria, Piedmont
Marocchino
Cocoa, espresso, foam, cocoa again
A tiny layered glass invented in Piedmont and named after a leather colour. Ten minutes of effort, no chocolate syrup involved.
Small glass
Glass
80–100 ml
Cocoa
2 dustings
Espresso
1 shot
Servings
1
Ingredients
- cocoa powder, for the glass1 g
- espresso36 ml
- milk foam40 ml
- cocoa powder, to finish1 g
Method
1
Dust the empty glass
Bitter cocoa on the inside walls of a warm glass. Some bars use a smear of melted gianduja instead.
2
Pull the espresso in
It picks up the cocoa on the way down.
3
Cap with dense foam
Spoon rather than pour, so it sits proud rather than mixing.
4
Dust again
Fine layer over the top. Serve with a small spoon.
Notes
- Torino variation: a Bicerin is the big version — melted chocolate, espresso and cream in three deliberate layers, never stirred.
Made it? See how the pour actually looks.
Photograph this pour and Brew scores the symmetry, contrast and definition, and names the exact mistake to fix next time.
Score my pour →What you need
- Espresso machine (pump) or Lever / piston machine or Moka pot
- Steam wand or Handheld milk frother