It was in Barcelona that I first tasted a hot chocolate so outrageous in its richness that not even Superman would have been able to finish it, much less claim to be fulfilled. Well, either Superman or a Spaniard raised to understand the complexity and thickness of this local favourite. Often it’s not a drink, but a dipping partner for churros: dip, chew, dip, chew, dip, chew.
The reality is, hot chocolate in Spain is just that—hot, and chocolate.
Back home, it’s a blend; just the right amount of chocolate, just the right amount of milk, and please yourself on the sweetness.
The Thermomix adds another dimension: a lightness, fluffiness even, that is reminiscent of the fluff that makes a cappuccino a cappuccino. It’s as far away from Spanish hot chocolate as Superman is from Batman. Both superheroes, with different skill sets.
- Pulverise the chocolate, 10 seconds/speed 10. Scrape down the sides, and cook 3 minutes/70 degrees/speed 2.
- Add the honey, and continue cooking 2 minutes/70 degrees/speed 2 until the honey has melted.
- Add the milk, and whizz speed 10/5 seconds.
- Cook 4 minutes/100 degrees/speed 3 MC off. Place the Varoma on to prevent the milk from spattering or overflowing.
- Allow to cool a little, and serve in your finest china. For those who like a kick, add a nip of your best whiskey, whisky, muscat or rum. Pouring the chocolate over a sieve, with a few sticks of cinnamon adds a lovely spicy kick, as does a little sprinkle of chilli powder on top.
- Just as much fun to drink when ice cold.