Hola! Hoy os traemos una receta que os va a trasladar a las calles de Valencia, en concreto a las Fiestas de Las Fallas! Este año están de celebración, pues las han declarado Patrimonio Inmaterial de la Humanidad. Así que esta es nuestra forma darles la Enhorabuena y de anunciaros que Ya estamos en Fallas! […]
30 min
4 pax
Easy
We peel the garlic cloves and keep them whole, without cutting them so they don't release too much flavor.
We place a saucepan over low heat and pour in the milk.
When it starts to smoke, add the garlic cloves and let it cook for 5 minutes.
Add ground pepper to taste, without overdoing it, and add the chopped chocolate.
Using a whisk, stir well until all the chocolate is melted and you have a smooth mixture. Be careful not to let the chocolate stick or burn, as this will make it taste bitter and ruin the whole recipe.
We take the saucepan off the heat, remove the garlic cloves and let it rest for a few minutes.
We will thinly slice these garlic cloves and set them aside for presentation.
FINISHED DISH:
To serve our chocolate, we can put it in a cup or, as in our case, in a pretty glass, so the contents can be better appreciated.
We decorate the top with some garlic slices and serve it with a small spoon.
-Freshly ground pepper will give a distinct flavor to our preparation, enhancing and adding nuances to our White Spring Garlic.
– Initially, when cacao was brought from Mexico, it contained no sugar. It was a bitter and spicy drink used by the indigenous people. It was the Swiss, many years later, who mixed it with sugar and milk, obtaining the basis of modern chocolate.
– If we want it to have more body, to be thicker, we just have to add a larger amount of chocolate coating.
