Combine espresso with ground chocolate
and cocoa in a 6-oz. coffee cup. Stir until cocoa is dissolved.
Add hazelnut syrup and liqueur and enough steamed milk to
almost fill the cup. Stir until blended. Mound the cup with
foam and sprinkle with shaved chocolate. Serve Caffè
Torino with 2 sugar cubes for added sweetness, if desired.
Variation: Almond syrup and Amaretto liqueur can be substituted
for hazelnut syrup and liqueur. Makes 1 serving.