Spanish chocolate a la taza is meant to be thick enough for dunking churros straight into the cup. The rich texture comes from melting real couverture chocolate into the milk rather than relying on cocoa powder alone.
Ingredients (Serves 2)
• 400 ml whole milk
• 80 g D570 Dark Couverture 57%
https://chefceber.com/products/couverture-chocolate
• 1 tbsp 22/24% Cocoa Powder
https://chefceber.com/products/b-cp-22-24
• 1 tsp cornflour
• 2 tsp sugar
(adjust to taste)
• Milk Gourmet Sauce
https://chefceber.com/products/gourmet-sauce
(for finishing)
Method
1. Make the slurry
Whisk the cocoa powder, cornflour, and sugar with a small splash of the cold milk until completely smooth and lump-free.
2. Heat the milk
Warm the remaining milk in a saucepan over medium heat until it reaches a gentle simmer.
3. Melt the chocolate
Lower the heat and whisk in the chopped dark couverture until fully melted, smooth, and glossy.
4. Thicken the chocolate
Whisk in the prepared slurry and continue cooking for 2–3 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Serve
Pour into small cups and finish with a swirl of Milk Gourmet Sauce. Serve warm with churros or fresh strawberries for dipping.
Chef’s Tip
Keep the mixture just below a boil. Excessive heat can dull the chocolate flavour and cause the texture to split.
