About the Recipe
This is the kind of thick Venezuelan-style chocolate that asks you to slow down and savor the cup. Pure Love brings deep cacao flavor, a Ceylon cinnamon stick lends a soft aroma, and a little cornstarch gives it that spoon-coating texture. Pour two small mugs and serve with bread for dipping.
Ingredients
480 ml milk, divided
40 g XOL Pure Love, finely chopped
25 g grated panela, to taste
8 g cornstarch
1 small Ceylon cinnamon stick
Pinch of salt
Preparation
1. Whisk the cornstarch into 60 ml of the cold milk until there are no lumps. Set this little slurry beside the stove.
2. Warm the remaining 420 ml milk with the Ceylon cinnamon stick over medium-low heat for 3 minutes. Remove the Ceylon cinnamon when the milk smells gently fragrant.
3. Add the chopped Pure Love and panela. Lower the heat and whisk until the cacao has melted and the milk looks smooth and glossy.
4. Stir the slurry once more, then pour it into the saucepan while whisking. Bring to a gentle simmer and stir constantly for 1 minute, until the chocolate begins to coat the spoon.
5. Add a pinch of salt and taste. Divide between two small mugs and enjoy warm. If you prefer it a little lighter, loosen with a splash of warm milk.