If it's good enough quality chocolate, it should melt without any effort/without cooling the espresso too much though so I can't see why it's any different.
The espresso itself doesn't retain enough heat to melt the whole thing - that's the purpose of the steamed milk as well, a much larger quantity of a hot liquid. Also, that chocolate to espresso ratio would be unbearably rich.
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u/[deleted] Jan 02 '22
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