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.