Chocolate & Carambar Coffee

  • Number of people1
  • DifficultyEasy
  • Prep time


  • 80 ml coffee
  • 60 ml + 50 ml + 50 ml milk
  • 2 tsp bitter cocoa powder
  • 2 Carambar bars (sticks of caramel sold in France)*


  • Cut a Carambar bar into small pieces and allow to melt on a baking tray in an oven at 180°C for around 8 minutes. Remove from the oven, wait for 30 seconds and remove from the baking tray in order to obtain small Carambar crisps.
  • In a saucepan, melt the remaining Carambar bar in 50 ml of milk.
  • In a glass or cup, heat the 60 ml of milk with the hot milk function, add the cocoa powder and stir.
  • Pour the coffee into the hot chocolate.
  • Froth the remaining 50 ml of milk and incorporate the Carambar milk into it.
  • Place the froth onto the coffee.
  • Decorate with a little Carambar crisp.


Soft caramel toffees can be substituted for the French Caramabar bars.