As kids we didnâ€™t have chocolate Starbuckâ€™s frapuccinos with cinnamon or nutmeg sprinkled on it. We had hot chocolate. And our hot chocolate was made from fresh tablea (blocks of cocoa powder) made from cacao beans grown in the Bohol town I used to visit as a kid. Unless I put a wicked amount of sugar back then I always thought it was a bit bitter and grainy. Now that I think about it, maybe thatâ€™s why for many decades I preferred milk to dark chocolate. At any rate, a steaming cup of hot chocolate made the old-fashioned way is an excellent place to dip my broas (see previous entry) in. A quick dip of the broas in the hot chocolate and they are perfect. Hmmm, this gives me an ideaâ€¦ I should try to make a tira misu with the broas and instead of dipping it in cappuccino I should use concentrated hot chocolate. I wonder if that would work.
To make the hot chocolate, put some tablea and water in a special chocolate pot and use a batidor (wooden utensil) to constantly mix the chocolate and water together. Add as much milk and sugar as suits your personal taste. The batidor is swirled between your palms so that it acts like a human powered mixing machine. Keep mixing as the liquid heats up. If you boil it, any milk you have added may curdle. Once it is all smooth and hot and yummy, serve with a plate full of broas. I would take this over a frapuccino and glazed donut any day.
Here is a fuzzy photo of one of my batidorsâ€¦