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.