Thursday, August 4, 2011

Spanish hot chocolate

This is from our mission, posted Feb 28, 2009.

We had Elder Vinas, first counselor in our area presidency, staying with us.

He told me about the the thick, rich hot chocolate he loves from his home in Spain so I found a recipe and made it today.

It was yummy!

It's almost like drinking warm chocolate pudding. Actually - it is best for dipping churros in - or in our case, european break and fruit.

Here's a recipe so you can try it

Serves 6

1/2 cup (55 g) unsweetened powdered cocoa (must be good quality)
1 cup (200 g) sugar
7 tsp (25 g) cornstarch (cornflour)
1/2 cup (120 ml) water
4 cups (1 l) milk

1 Mix the cocoa and sugar together.
2 Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
3 Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.
4Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful).

There are other recipes you can find in the internet that use melted chocolate

Give it a try and tell me what you think!

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