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To dispel the cold, there is nothing better than hot coco, It lathers much better because the foam gives it a better texture, look, color and taste.
he hot cocoa term used to distinguish beverages from candies, was originally prepared with metate chocolate and water; however, the Encyclopedia Dictionary of Mexican Cuisine explains that milk gradually gained popularity and today, its use in making the aforementioned delicacies has become more common.
According to the article “Making Chocolate Foam with a Traditional Grinder” in the UNAM digital magazine, for Mesoamerican cultures, the foam on the surface of the chocolate has spiritual significance and is therefore intended to make people crave the drink even more.
Get coveted tips hot chocolate foam The use of grinders, of which Yuri de Gortari is an expert, defender of traditional Mexican cooking techniques and founder of the Mexican School of Gastronomy.
How to prepare hot chocolate and how to make it frothy?
raw material:
- 2 liters of milk
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 2 pieces of chocolate
- 1/2 cup sugar (if the bar doesn’t have sugar)
Prepare:
- Put all ingredients into pot and heat.
- When the chocolate bars have dissolved, remove from the stove, stir with a grinder to foam, and serve.
Chef Yuri de Gortari’s cooking techniques frothy chocolate It involves beating it with a grinder, which has to be “rotated back and forth.”
In order to make foam appear in the chocolate, it is important that the blade of the grinder is “halfway immersed in the milk so that it hits the milk”; in addition, the milk should not be boiled with the chocolate, otherwise it will be more difficult to foam.
“By beating, beating, we get the foam, which is one of the joys of chocolate,” chef Yuri mentioned not long ago on the YouTube channel “Cocina Identidad”.
Follow the steps above to make Rich and frothy hot chocolateand enjoy it on cold days or whenever you want to drink.
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