Chocolate Caliente De Espania Recipes

CHOCOLATE CALIENTE DE ESPANIA

Steps:

• 1. The 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.
• 2. Pour 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.
• 3. Check 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.

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
• Add the chocolate immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
• Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
• Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE TOO

Steps:

• Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
• Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
• Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
• Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE

Steps:

• Gather the ingredients.
• The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
• Place milk in a saucepan over medium heat.
• Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
• Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.

CHOCOLATE CALIENTE COOKIES

Steps:

• MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
• PREHEAT oven to 350°F. Line baking sheets with foil.
• SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
• BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
• TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.