Chocolate Covered Strawberry Latte

Fruit and chocolate are a historic pairing and nothing comes close to a juicy strawberry that’s been dipped in chocolate. This latte combines the sweet, slightly tart flavor of homemade strawberry syrup with the deep, bittersweet cocoa flavor of Hollander dutched dark chocolate sauce. The syrup in this recipe can be used for a variety of things including cocktails, specialty sodas, and even as a French toast or waffle topping (or even ice cream). We’ve also got a basic tutorial on how to etch a design into your milk foam using Hollander sauce, so if you’re looking to impress someone this Valentine’s Day (or any day for that matter), make sure to read on until the end.

Recipe Details

• Complexity - Medium
• Serves - 1
• Prep Time - 12 Hr (syrup), 10 Min (drink)
• Cost - ($$)

Ingredients - Latte

• Approx. 1.5 fl oz (44 ml) espresso (Whole Latte Love Crema Wave)
• 30g strawberry syrup
• 10g Hollander Café Dutched Dark Chocolate
• 6 fl oz milk (steamed to 9 oz of volume)
• Whole/Sliced strawberries (garnish)
• Shaved chocolate (garnish)

Ingredients - Strawberry Syrup

• 300g chopped strawberries
• 300g white granulated sugar

Equipment

• Espresso machine
• Mixing bowl
• Mesh strainer
• Mason jar
• Knife
• Etching tool (toothpick, stirrer, etc.)

Step-by-Step Instructions - Syrup

Prepare Your Strawberries

Clean your strawberries and cut the stems off. This is important because we want 300g of berry with no stem. Once you have 300g, cut the berries vertically into thin slices, it helps to stand them up, stem side down, so they’ll stay put while you slice. You want to maximize the surface area of the berry that comes into contact with your sugar. Once all of your berries are sliced, transfer them to your mixing bowl.

Add Your Sugar

Measure out 300g of granulated sugar. Add it to your berries gradually, gently stirring to ensure all sides of the berries are coated and you have no dry spots. Cover and refrigerate for 12-16 hours.

Strain Your Syrup

Remove the mixing bowl from the refrigerator and strain the syrup through your mesh filter into a mason jar or similar container. A finer mesh will guarantee that no seeds make their way into your syrup. Once sealed and refrigerated, your syrup will last up to two weeks.

Step-by-Step Instructions - Latte

Prepare Your Base

Add your syrup and chocolate sauce to the bottom of a 10oz latte cup or mug. Pull your shot directly into the cup or transfer using a shot glass pitcher. Gently stir or swirl to incorporate the flavor with your espresso. If you are interested in using our etching technique, do not add the chocolate sauce to the base of your cup.

Steam Your Milk

Steam your milk as you would for a latte, aiming to increase volume by roughly 50%.

The Traditional Latte

Flex your latte art skills and pour your best heart. You can garnish the rim of your cup with a whole strawberry, cutting an off-center vertical slice and sliding it on.

The Etched Latte

Create a Circle of Foam

Pour your milk into your cup, using a spoon to hold back the foam floating on top. Use your spoon to carefully transfer your remaining foam to create a circle in the center of your cup.

Draw a Circle of Chocolate

Trace the edges of your foam circle with chocolate sauce squeezed directly from the bottle. It doesn’t have to be perfect.

Etch Your Design

Using a toothpick, etch your design. You’ll do this by inserting the pick inside your circle of foam and pulling it outward through the ring of chocolate sauce. This will produce a shape similar to a flower petal. You may continue to do this as many times as you like, but you must clean your toothpick between each pull. You can garnish the top of your latte with shaved chocolate and your saucer with strawberry slices.

Photography by Grace Walker

Shop This Blog

Related Articles