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    You are in: Home / Recipes / Chocolate Caliente - Spanish Hot Chocolate Too Recipe
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    Chocolate Caliente - Spanish Hot Chocolate Too

    Chocolate Caliente - Spanish Hot Chocolate Too. Photo by Baby Kato

    1/4 Photos of Chocolate Caliente - Spanish Hot Chocolate Too

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    momaphet's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
    2. 2
      Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
    3. 3
      Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
    4. 4
      Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

    Ratings & Reviews:

    • on December 12, 2010

      55

      Yum! Very similar to the Chocolate a la Taza I enjoyed when I lived in Spain. Definitely need to use a good quality unsweetened chocolate. I did add a little vanilla extract. Made for PRMR.

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    • on December 09, 2010

      55

      Delicious! I used 2% milk and a mix of unsweetened and bittersweet baking chocolates. I added the cornstarch and 1/2 cup sugar in the beginning and whisked the milk into them. When it was scalded I stirred the chocolate in. Next time I'll use the lesser amount of sugar for more of a dark chocolate taste. I liked that you can't really taste the hot milk taste but just smooth sweet chocolate. My Hubby especially loved this. I added vanilla and cinnamon to mine and topped it with whipped cream. Thanks for the easy recipe! Made for the Please Review tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2010

      55

      Whats not to love? I used 70% dark chocolate and Splenda with skim milk and fat free coffee creamer. It was still rich tasting and wonderful. I'm quite unhappy with myself for rushing to get the photo because as it cooled a bit the white on the top vanished and it was just beautiful creamy chocolate. A perfect cup of hot chocolate.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Chocolate Caliente - Spanish Hot Chocolate Too

    Serving Size: 1 (78 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 162.6
     
    Calories from Fat 90
    55%
    Total Fat 10.0 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 7.9 mg
    2%
    Sodium 35.3 mg
    1%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 15.4 g
    61%
    Protein 4.4 g
    8%

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