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Chocolate Caliente - Spanish Hot Chocolate Too

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.5826
Energy (kCal)683.207
Carbohydrates (g)53.6867
Total fats (g)55.4021
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. | 2. Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate. | 3. Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot. | 4. Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 16 ounces 276.691 21.6817 14.2881 14.8325
    baking chocolate 3 ounces chopped 401.436 30.7881 10.290999999999999 40.5689
    sugar 1/3 - 1/2 cup 0.0 0.0 0.0 0.0
    cornstarch 1/2 teaspoon 5.08 1.2169 0.0035 0.0007

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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