Chocolate a La Taza

November 9, 2010

One of my favorite parts of traveling are the inspirations, new eyes, and new flavors on the world that linger long after my suitcase has been unpacked. I take great joy in bringing home spices, special ingredients, and new recipes allowing them, and the memories of the trip to infiltrate daily life as they will….

I spent two whole days in Barcelona hunting down the chocolaterie in the city, after spending three days in Madrid hunting down all of the best drinking chocolates I could. By the time I left Spain, a good portion of my carry on was full of chocolate to bring home and try in my own kitchen in every way imaginable – to include replicating the thick, rich, completely sinful and satisfying drinking chocolate that can be found all around the country.

Sitting in a little cafe on the cobblestones, lingering just before dusk, dipping churros in thick cups of chocolate….nothing could be finer or more luxurious.

The rainy, wet fall that has arrived in Portland is just the backdrop needed to enjoy thick chocolate in the middle of the afternoon. I used a couverture (fine chocolate) from Cacao Sampaka in Barcelona here but, if you don’t have any chocolate from your recent adventures on hand you could use a good quality bar chopped finely.

 

You Might Also Like

1 Comment

  • Reply Curcuma Oatmeal Cookies | Lentine Alexis Curcuma Oatmeal Cookies | Learning to travel fast + far January 10, 2013 at 9:35 pm

    […] cookies were originally a test run that turned into a favorite when paired with Chocolate a La Taza (drinking chocolate) spiked with punchy Aztec spices one evening. They are made special by pepitas […]

  • Leave a Reply