Place the chocolate chips into your cup and pull a double shot of espresso using your espresso machine. This helps to melt chocolate much easier.
Now, steam the milk and simple syrup together. Place the steam wand into the milk pitcher and hold it just below the milk surface until it doubles in size. This ensures that the milk gets aerated properly. Once it becomes foamy, lower the wand deeper into the milk to heat it up to 150 degrees Fahrenheit. If you do not have a thermometer, the milk is ready once you can't hold the pitcher with your bare hands for more than a few seconds.
Finally, add the milk into the center of your chocolatey brew and add chocolate shavings to decorate the mocha.