Preparation
Dissolve 30 g of Chococioc with few cold milk, mixing well to avoid lumps.
Add the remaining milk (150 ml) and heat up to 80°, then pour into the bottom of the mug/cup.
Separately, prepare the Milky Velluto by combining 20 g of Fiordilatte Frappè Powder with 100 ml of milk , flavore with 15 ml of Mixybar syrup and whipping everything in the mixer whisk.