How to Melt Chocolate

This recipe stands out for its simplicity and its great versatility. It can be used as a base for a variety of desserts, cakes, pies... or even enjoyed in a cup.

Cocoa comes from the fruit of a tree of the same name, originally from Mesoamerica (southern half of Mexico, Guatemala, Honduras, Nicaragua.. among others). Today, there is virtually no region in the world where its existence is not known. It has been used in religion, politics, gastronomy and even as a currency by the Mayans. The Spanish introduced it to Europe after the colonization of America, modifying its original recipe by adding sugar and a hint of cinnamon, which led to widespread social acceptance. It wasn't until the end of the 19th century that it began to be consumed not only as a drink, but also in solid form.

After this brief historical overview of cocoa, I'll show you the steps to make your own liquid chocolate. It's sure to come in handy, especially for dipping churros or porras, a delicious breakfast that, if you haven't tried yet, you should do so soon!

 

How to make the recipe How to Melt Chocolate

1. Pour the cocoa powder, milk, and sugar into a blender and blend until it is well mixed.
2. Pour the mixture into a saucepan and heat over low heat, stirring with a wooden spoon to prevent sticking. When it begins to boil, remove it from the heat.
3. Your chocolate is ready, you can pour it into a container for your guests to drizzle it directly on their dessert, or serve it in a cup for churros.

Notes and Tips

If you prefer the chocolate more liquid, simply add a bit more milk.

This recipe will serve as a base for others, such as:

Fruit skewers with liquid chocolate

Cake filled with chocolate

As you can see, an easy recipe that can be used for many desserts. I hope you like it!