Chocolate Santandereano (Santander-Style Hot Chocolate)
Preparation time
90 minutes
Difficulty
Medium
Ingredients
1
kg cacao beans
1
kg sugar, more or less to taste
Directions
- Moisten the cacao beans and toast in a hot iron griddle (turn continuously).
- Once the shell is loose, remove and peel by hand.
- Then grind the beans, add the sugar, grind again, and knead well until the butter or oil is released.
- Finally, make small balls that are left to air dry on a wooden tray.
- Store in a cloth bag, hung in a cool place.
- To prepare the drink, place one ball for every two cups of water, or milk (or water-milk) to boil, beating constantly with a whisk.
- When the balls have completely dissolved and it is foamy, serve.
- It is traditional to drink chocolate in the afternoons, accompanied by tamales and sweets.