We are facing one of the simplest but also most traditional recipes of Spanish cuisine. Although it is a drink, given its thickness, it is rarely taken as such, unless it is lowered. For this reason, its consumption is often associated with different sweets - cakes, donuts - but especially with churros and porras that allow dipping in the preparation without staining the fingers.
The consumption of hot chocolate is widespread in Spain. It is common for people who have gone out partying and intend to return home in the wee hours of the morning to come across street stalls selling portions of churros with chocolate. In this way they can recharge their batteries before going to sleep for the rest of the day, as a breakfast before going to sleep (or late dinner, whatever you suspect it is).
It is also an extended practice to take a cup of chocolate in family, for which chocolate is used either in tablets or powdered preparations to which milk must generally be added to achieve the desired consistency. .
The Spanish got to know chocolate through the Aztecs. Although Hernán Cortés sent the first samples at the beginning of the 16th century, it was not until 1565 that the first commercial shipment arrived in the Iberian Peninsula. It seems that it was in the Monastery of Piedra, halfway between Zaragoza and Madrid, where the first hot chocolate was prepared in Europe, although some say that this happened for the first time in Astorga, west of Spain quite near to portuguese border. In any case, its popularity has remained intact since then for the enjoyment of many and very constant chocolate lovers.
There are several ways to prepare hot chocolate. The churrerías use water to melt the chocolate while others prefer to use milk, which has been called “preparing it in the French style”. If you do not have chocolate in bars, you must use powdered chocolate and depending on the type you will need different types of solvents. We are going to give the recipe for both types.
Hot chocolate "al agua" or "a la española"
This is the method used by churrerías and centers that sell this type of drink. It is the most traditional method in Spain.
INGREDIENTS (4 people):
• 800 ml of water (4 cups of water)
• 300 grams (12 oz) of dark chocolate in tablets, with at least 70% cocoa.
• 100 grams (3.5 oz) of sugar
In a saucepan we bring the water to a boil with the sugar. We stir well so that it dissolves well.
We divide the tablet into ounces and gradually incorporate them until they are completely melted, leaving a very thick and aromatic chocolate.
Do not stop stirring at any time or the sugar will stick to the bottom leaving an unpleasant bitter taste.
If the chocolate contains sugar, see in what proportion it is to reduce the amount of extra sugar that is added.
"French" hot chocolate
This type of chocolate is used domestically or when the cocoa to be melted is not of good quality. The milk then gives him the body that he lacks.
INGREDIENTS (4 people):
• 800 ml (4 cups) of whole milk
• 300 grams (12 oz) of chocolate with at least 70% cocoa
• 50 grams (1.7 oz) of sugar
The preparation is similar to the Spanish hot chocolate, except that the water is changed for the milk. In this case, less sugar is usually used because milk is already relatively sweet thanks to its natural sugar, lactose.
Enjoy it with churros, porras, ladyfingers, donuts or biscuits ! In a cold winter day it's the best.