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. 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.
For centuries, the Spanish have enjoyed steaming hot cups of thick taza chocolate. 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. Each bar of chocolate a la taza is shaped and stamped by hand, then chilled in an antique wooden refrigerator. We could tell that they are serious about preserving this amazing tradition!
Chocolate 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. The thickness can be adjusted by the number of chocolate squares used and how long it is heated. 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.
These high quality chocolates have been tested and are well below the limits for substances with potential health concerns outlined in California’s stringent Prop65 requirements.
