Flavour & character

Aroma An intoxicating and familiar nose of pure roasted cocoa beans, with a subtle background of cane sugar and a hint vanilla.

Taste Powerful and full-bodied. It offers a perfect balance between natural bitterness of cocoa and a pleasant sweetness. The mouthfeel is sumptuous and comforting, just as authentic Spanish chocolate should be.

Texture Depending of the preparation varies the texture of a creamy drink to a thick, custard-like chocolate that perfectly on a churro remains cling.

Preparation tips & pairings

The Perfect Spanish Chocolate (Step by step)

1. Take 250 ml of milk per person.

2. Mix 2 à 3 heaped tablespoons cocoa powder with a little cold milk in a glass to a smooth paste.

3. Bring the rest of the milk to the boil in a saucepan.

4. As soon as the milk boils, add the chocolate paste.

5. Reduce the heat and keep stirring while the mixture slowly thickens. Let it gently simmer for one minute for the maximum thickness.

Variation tips

• The winter warmer: Add during the heating a cinnamonstokje of a pinch cardamom in on the milk.

• Adult twist: A splash of brandy or Licor 43 in the hot chocolate makes the ultimate treat for a cold evening.

Food pairing

• Of course the best vriend of Churros and Porras.

• Also delicious as a dip for dry biscuits, brioche bread or a slice Spanish bizcocho (cake).