Some would say I had a 'Goldilocks' experience. I tried many different hot chocolates; from the thin 'Cola Cao' (a powder that you mix into hot milk) to the really thick hot chocolate that is served with Churros. For me, my favorite would be a drink with a consistency somewhere in the middle of those two; thicker than the Cola Cao, but thinner than the 'Churros hot chocolate'.
Side note: Churros is fried dough covered in sugar- similar to a doughnut. These are dipped into a very thick chocolate drink. They are very easy to make, but they need to be shallow fried.
|Churros and hot chocolate|
In my kitchen I wanted to create a chocolate drink that was easy to make, and had my desired thickness. After a lot of research on the Internet into different types of chocolate and gathering recipes, I chose 3 main chocolate:
- Cocoa powder
- Chocolate a la taza (a Spanish chocolate that has starch in it)
- Dark chocolate