On average you should add 4 squares per cup of milk and around 5 minutes of simmering time will produce a delicious and decadent mug of hot chocolate.
The thickness can be adjusted by the number of chocolate squares used and how long it is heated. They source their own beans from Central America, then roast and. We could tell that they are serious about preserving this amazing tradition!Ĭhocolate a la taza is quite simple to make: add squares of your Jolonch bar to milk simmering on the stove and stir until it reaches your desired thickness. 345 reviews of Taza Chocolate Taza Chocolate is a wonderful new boutique chocolate maker. Each bar of chocolate a la taza is shaped and stamped by hand, then chilled in an antique wooden refrigerator. In fact, Jolonch started roasting and grinding chocolate beans in 1770! We visited their spotless factory where they still use mills and mixers from the early 1900s. Melt a few squares in simmering milk and in a few minutes you will have a rich mousse-like chocolate perfect for dipping churros or other pastries.įor centuries, the Spanish have enjoyed steaming hot cups of thick taza chocolate. The stone is of course coarse-pored, which. Spanish chocolate a la taza is the thickest, creamiest hot chocolate in the world! The chocolatiers at Jolonch roast their cocoa beans over oak wood, and then grind them with antique stone mills to create the finest taza chocolate we have ever tasted. At Taza Chocolate, the organic cocoa is ground on original Mexican granite stone mills instead of in the conche. Stone-ground, wood-fire roasted cocoa beans.Great for dipping churros, cookies and other pastries.
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