Chocolate a la taza 1 kg
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Chocolate a la taza
Preparado de chocolate para taza, ideal para bebidas calientes, batidos y elaboraciones de repostería con sabor intenso.
ChocolateBebida calienteReposteríaCacao
RAIAN Guide
Drinking chocolate: how to prepare it and use it in baking
Drinking chocolate is a comforting classic that goes far beyond the hot drink: it is also a great ally in baking. In this guide we explain how to prepare it and how to make the most of it.
Point 1
How to prepare the drink
The reference proportion is to mix about 30-40 g of drinking chocolate per 200 ml of hot milk, stirring until it dissolves completely.
From there, adjust the amount to get the texture you like best, from a light drink to a thick chocolate for dipping.
Point 2
Uses in baking
Added as a dry powder along with the other dry ingredients, it works for mousses, sponge cakes, creams and chocolate-flavoured oat porridge.
It also works very well in cold shakes and in chocolate fondue to serve with fruit and biscuits.
Point 3
Tips and storage
To avoid lumps, add the powder little by little over the hot milk, stirring constantly. If you prefer it more intense, increase the proportion of chocolate.
Store it in a cool, dry place protected from light, and close the package well after each use.
Frequently asked questions
Common questions.
How do you prepare drinking chocolate?
Mix about 30-40 g per 200 ml of hot milk and stir until it dissolves completely. Adjust the amount to your taste.
Can it be used in baking?
Yes. Added as a dry powder along with the other dry ingredients, it works for mousses, sponge cakes, creams and chocolate fondue.
Does it contain allergens?
It may contain traces of milk. Always confirm the allergens with the product's final label.
RAIAN catalogue
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