The chocolate discs are beautifully designed, as evident from the picture, with the letters “T” “A” “Z” and “A” (Taza) imprinted within each piece of the circular pie. There are two chocolate bars, or what could be termed “discs,” in each package.
The sticker showcases various certifications/seals the chocolate holds: USDA Organic, Taza Chocolate Direct Trade Certified Cacao, Non-GMO Project Verified, Certified Gluten-Free and Dairy Free/Soy Free/Vegan and Pareve. Unwrapping the Taza Chocolate Mexicano requires removing a sticker on the back that keeps the paper secure.
The bar is “stone ground,” meaning that the cocoa beans are “unrefined” and “minimally processed,” according to the labeling on the package. This chocolate bar is very unique in its circular shape and texture. It’s another East Coast chocolate bar up for review today: Taza Chocolate, based out of Somerville, Massachusetts. It can also be served like pudding when cooled.TAZA Chocolate Mexicano (Mexican-Style Stone Ground Chocolate, Organic & Direct Trade) “Cacao Puro” 70% Dark Panquemados, monas, or other sweet challah-like breads.Once it is well incorporated, bring the mixture to a simmer again. Add the solution, little by little, into the warm chocolate mixture, stirring quickly to incorporate it well. To thicken with a starch, dissolve the starch of choice into cold water or milk. If bringing the mixture to a boil several times doesn’t thicken it enough for your liking, you can also thicken it more with a tad of cornstarch, tapioca starch, or arrowroot powder. Repeat the process several times, until you are happy with the consistency.
Then, you simmer it again until it boils again, and then remove (again). The secret to getting a really thick hot chocolate is to simmer the chocolate with the milk until it comes to a boil and then remove it from the heat source.
TAZA CHOCOLATE HOW TO
How to make a thick Spanish hot chocolate
TAZA CHOCOLATE UPDATE
(When I do, I’ll try to remember to update the post with the results.) Even vegan nut milks are said to work, but I haven’t personally tried using them yet. I have normally made chocolate a la taza with whole milk and dark chocolate bars, but, theoretically you should be able to make it with any milk and any chocolate. So making it from scratch (from only 2 ingredients) is simpler than hunting down a mix.
TAZA CHOCOLATE FULL
You have full control of the quality of the chocolate, how sweet it will be, etc. Plus, you don’t have to have an extra container of powdered chocolate sitting around.įor those of you in other countries, you probably don’t have access to the powered prepackaged version anyway. When you make chocolate a la taza from scratch, you can better control the result. It is really just as simple to make it with just two ingredients: chocolate and milk. I have never have really understood why there are so many prepackaged versions of chocolate a la taza. Here in Spain, most people buy a prepackaged powdered “ chocolate a la taza.” To make it, you either add water or milk to the powdered mixture and slowly cook it over the stove, stirring constantly, until it has thickened. Dipping panquemado into Spanish hot chocolate How is Spanish hot chocolate made? At Easter, it’s often served with panquemado, a typical sweetbread served that time of year. Its thick consistency makes it perfect to use as a dip for everything from churros to buñuelos (pumpkin fritters) to other sweetbreads commonly found here (like fartons). In fact, when cooled, it has a pudding-like consistency! Unlike the typical hot chocolate served in the US, though, this hot chocolate is much, much thicker. What is chocolate a la taza?Ĭhocolate a la taza is a type of Spanish hot chocolate. When served at a bar or café, though, they are almost always accompanied by chocolate a la taza. They are also often served at flea markets and fairs. While it may not be the most typical breakfast served in Spain, churros and chocolate is definitely one of the favorites of those who come to visit the country.Ĭhurros can be found for breakfast or as an anytime snack at many cafés and bars.
0 kommentar(er)
