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chocolate caliente spanish hot chocolate too


rich and delicious, for the strong at heart chocolate lover. serve with churros or magdelenas. i have also posted a version made with milk chocolate in place of the unsweetened and sugar. serving size depends on how much chocolate you can handle.


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  1. Pour the milk into a medium saucepan and add the cornstarch
  2. Whisk to dissolve the cornstarch
  3. Once the cornstarch is dissolved
  4. Heat the milk on medium heat just until it boils
  5. Then remove from heat
  6. Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved
  7. If the milk cools off too fast
  8. Place the pan back on the stove on low heat to melt the chocolate
  9. Place the pan back on the stove on medium low heat
  10. Stirring slowly
  11. But constantly
  12. Taste the chocolate for sweetness and add more sugar if necessary
  13. The mixture should thicken quickly
  14. As soon as you see it thicken
  15. Remove the pan from the heat so the cornstarch will not thin
  16. Ladle immediately into cups and serve piping hot
  17. Enzymes from your mouth can cause a thickened cornstarch mixture to thin

Step 11

Total Time in Minute 10

Ingredients Count 4

cooking chocolate caliente   spanish hot chocolate too

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Whole milk

Baking chocolate



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