Have you ever had chocolate a la taza? It’s the Spanish version of hot chocolate but it’s much thicker and darker and usually accompanied by churros (sort of donut fingers) or melindros (sponge fingers), my favourite.
The husband made melindros and chocolate at home once and they were delicious. Yesterday we tried to repeat that but the chocolate went a bit wrong (I blame the package’s instructions). We used this chocolate powder, available in most Spanish supermarkets.
It’s finger-licking good! The best place to have it is by far La Pallaresa, a very old-fashioned café in a narrow street in Barcelona which I visited last week. It’s become a tradition every time we go to Barcelona.