” Are you going to visit the parish house of the dead fly? Well, if they offer you chocolate, which I really doubt they will do, but anyway if they do, be careful. If he calls the attendant and says, ‘Fulantino, make a bowl of hot chocolate, okay? (Tsokolate-e) then don’t worry. but if he says ‘Fulantino, make a bowl of hot chocolate, all right?’ (Tsokolate-a) Then grab your hat and hightail it out there.”
-José Rizal, Noli Me Tangere (translated by Harold Augenbraum)
Okay, let me begin by saying, I love food. I could probably start and end a sentence with food. And, chocolates, ohhhh, forget about it. When I read books with food descriptions in them, I either salavate thinking about them, and if my imagination is not enough, I try to make it happen. I cannot begin to tell you how many book related food I have had made in the past to make my visions come to life.
So, do you see that cup of chocolate right up there? It is inspired by Dr. Jose Rizal’s novel, Noli me Tange, which in the novel was called “tsokolate-e” – E stands for the Spanish word, espeso, which means thick. And it’s counter part, “tsokolate-a” stands for aguado or watery, thin.
The recipe that I am about to share with you is a mere product of my dire need of hot cocoa, a pigment of my ravenous imagination. This novel was set during the colonization of the Philippines by Spain (1800s) so I highly doubt if Lindt chocolates were already around then (hehe). I basically played around the concept of how thick this concoction is, so my version was based off of that.
This recipe is very thick and heavy, so please be aware of any dietary restrictions and or allergies.
Tsokolate-e in the cupboard recipe (by Abi)
1/2 cup Dutch processed cocoa powder (told you!)
4 cups water
1/2 cup condensed milk
1 can evaporated milk
1/2 heavy creme (with a heavy heart, I regret to inform you that this part is optional)
A bar of Lindt chocolate (-hihi or your preference)
1/4 cup butter
1. Bring water to boil
2. Mix cocoa powder until dissolved completely
3. Add condensed milk, evaporated milk, heavy creme, and bar of chocolates. Once chocolate has melted, add butter.
4. Turn off hit, let cool, serve, and enjoy
Sometimes, I tweak the recipe a little by either adding more water if it’s too sweet for my liking (pffft like that ever happens!) or by adding more chocolates. Because chocolates.
If you get to try it, let me know!