4.07.2010

Churros y Chocolate: The Prequel

The churros y chocolate were a hit. All I had to do was mention them on my Facebook page and everybody wanted some. While I cannot home deliver, I can tell you a little bit more about how the churros y chocolate came to be.

You see, when it comes to food in my house it all starts with hubby Keith. He's a professional chef, well known to all our friends. He was dreaming of the churros y chocolate he tasted (many times over) during our recent Christmas vacation in Spain. This culinary duo is very popular in la madre patria.

Order them in the morning at your favorite cafe or savor them late at night after a meal (people in Spain eat dinner at 10  p.m. or thereafter) or after a night of dancing. People line up at Chocolatería San Ginés, located in the heart of Madrid and famous for its chocolate, by the hundreds at all hours of the day and night. It's one of the best ways to kill the hour or two before the subway opens and you can stumble home. You'll pay between 3 and 4 euros, or about $5 U.S.

The churros are not much different from what you might get in Mexico or Venezuela. So I'll skip them. But Monctezuma would be muy orgulloso of the chocolate. 

I've never tasted anything like it. It is thick like pudding. Dark. And not too sweet. You dunk the churros in the chocolate and voila! Ooops, that's French.

Keith has been wanting to duplicate the chocolate. Working from various recipes, he cobbled together the chocolate. But he couldn't get the right consistency. He finally got it. Keith wouldn't divulge his final recipe, except to say it contains Belgium chocolate. That is no ordinary chocolate. The rest is state secret, even to me!

 Here's a photo of Keith's Churros y Chocolate, taken with just the right amount of light to evoke a morning in Madrid.