Chocolate Santafereño (Shellfish-Free)
A rich and comforting Colombian hot chocolate served with cheese. Ensuring no shellfish exposure.
Ingredients
- 4 cups Whole Milk
- about 113 g Dark Chocolate
- 4 tablespoons Panela (unrefined cane sugar)
- 1 Cinnamon Stick
- about 113 g Queso Campesino or Mozzarella
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 4 cups of Whole Milk, the about 113 g of Dark Chocolate (chopped into small pieces), and the 4 tablespoons of Panela. Add the Cinnamon Stick to the pot.
- 2Place the pot over medium heat (around 148.9°C/150°C). Stir constantly and gently with a whisk or spoon until the about 113 g of Dark Chocolate is completely melted and the mixture is smooth. Do not let it boil.
- 3Continue to heat the mixture over medium heat, stirring occasionally, for 5 minutes. You should see small bubbles forming around the edges, indicating a gentle simmer. This allows the flavors to meld together.
- 4Carefully remove and discard the Cinnamon Stick from the pot.
- 5Pour the hot chocolate evenly into 4 mugs. Add approximately 28.4 g of the Queso Campesino or Mozzarella, cut into small cubes, to each mug.
- 6Serve immediately. The cheese will begin to melt slightly into the hot chocolate as you drink it.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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