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5-10 minutes - Main product
Spanish chocolate - Ideas for
A Sweet Tooth
An Afternoon Snack
Recipe
Hot chocolate
(Chocolate a la taza)
Difficulty: Easy
Hot chocolate. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
The enchanting sweetness of a Pedro Ximénez sherry, full of hints of sun-dried fruit and honey, goes perfectly with chocolate in its liquid form.
150 gr dark chocolate
20 gr white sugar
2 vanilla pods
500 ml whole milk
300 ml double cream
cocoa powder or dark chocolate
100 ml double cream (optional)
5.25 oz dark chocolate
0.75 oz white sugar
2 vanilla pods
17.625 fl. oz whole milk
10.625 fl. oz double cream
cocoa powder or dark chocolate
3.5 fl. oz double cream (optional)
0.625 cup dark chocolate
20 gr white sugar
2 vanilla pods
2.125 cup whole milk
1.25 cup double cream
cocoa powder or dark chocolate
0.375 cup double cream (optional)
Place all the ingredients in a saucepan over a low heat. Stir with a whisk until the chocolate is melted and looks foamy. Pour the hot chocolate in mugs and sprinkle with cocoa powder or small pieces of chocolate.Preparation: Sonia Fuentes
As a serving option, beat 100 ml of double cream to a thick consistency and place a spoonful on top of the chocolate.
Energy (kcal): 557
Energy (kJ): 2,329
Protein (g): 8.8
Fat (g): 39.6
Carbohydrates (g): 41.3
Fibre (g): 0
Calcium (mg): 226.3
Phosphorus (mg): 326.1
Vitamin A (µg): 375
Information provided by: The Spanish Nutrition Foundation (FEN)
