Chocolate Caliente de Espania
The consistency is thicker than other hot chocolate drinks. It should stick to the spoon, but not be as heavy as a pudding.
- chocolate, unsweetened squares
- 2 2/3 c
- whole milk
- 1/2 c
How to Make Chocolate Caliente de Espania
- 1The chocolate needs to be broken down. It can be shaved by hand or a quick couple of pulses in the food processor or blender. Pieces should not be much bigger than a grain of rice. This is so melting will be smooth and not scorched nor seized up.
- 2Pour milk, sugar, and add chocolate to a heavy pan. Heat over medium stirring constantly to keep from burning. Once chocolate starts to bubble, turn down heat and let simmer. Cover 15 minutes.
- 3Check consistency. Chocolate should stick to the spoon but still pour. If too thick, add more milk and heat to a boil while stirring. If too thin, turn up heat and stir until desired thickness is achieved. Some people will also add cornstarch at this phase if too thin.