Chocolate con Churros

Origin - Castilla La Mancha, Madrid.

There are few things more typically Spanish than chocolate con churros for breakfast, only perhaps Spanish tortilla and sangria, although this fritter is more traditional in Madrid.

If you walk down the center of any Spanish city, but particularly through Madrid, on any morning, you will see the churrerías filled with people, either who have gotten up recently or those who are about to go to bed. It is said that churros and chocolate are an especially good remedy for hangovers.

Of its origin there are no certainties and there are a number of different theories. Some people say that they were brought to Europe by the Portuguese. The Portuguese spent a lot of time exploring East Asia and especially China, where making star shaped dough was made. It is not of the question therefore that the Portuguese travelers learnt this art and brought it back with them. However another theory sats that churro was actually invented by Spanish sheep herders as a replacement for freshly baked goods. Plus, the paste used to make churros was easy to make and easy to cook over a campfire when they were out in the mountains.

Despite all of this, it's very likely that chocolate con churros became known in Madrid due to the itinerant fairs that would come frequently to the outskirts of the city, and its popularity as a breakfast food grew due to its low price. In those days it was known as "frying pan fruit"

But when were churros and chocolate mixed? We know it was some time between the end of the 19th century and the beginning of the 20th. Some say it was during the 1920's, but there are no records to confirm this theory. Whoever it was though had created a perfect match, and one that would be loved by Spaniards and foreigners for many years to come!

Traditionally chocolate con churros is consumed for breakfast or as a snack. Put it is also a sheer social act. Even those people who go to churrerías (in Spanish) alone will likely end up talking to his neighbors and plans with friends are made to meet in a churrería for good conversation as well as wonderful churros!

Chocolate con churros is normally served with hot chocolate, at a temperature between 75ºC and 80ºC (167º F and 176ºF) in a porcelain cup, while the freshly made churros are served in a platter, they can be hot or cold. It is normally a fritter that will make people thirsty, so a pitcher of cold water is set on the table.

If you should ever visit Madrid be sure to go with your friends to a churrería and taste as many as you can. There are in fact a number of varieties of churros including the much larger porras.

Chocolate con Churros | Chocolate and Churros

Ingredients:

• 300 grams of powdered chocolate
• 1 and ½ glass of milk
• ½ a glass of water
• 250 grams of flour
• salt, sugar, oil
• 1 pastry bag with a grooved nozzle

Preparation:

• Bring the water to boil with a little bit of salt added to it. Once it boils add the sieved flour and stir constantly
• When the mix is easily detached from the bottom of the pan, remove from the heat and let it cool until it's lukewarm
• Put the mix in a pastry bag
• Heat some oil in the frying pan. Once the oil is hot enough, pour churros in the oil using the pastry bag, shape them as you like.
• Don't make too many at the same time, as they must have space. Remove them from the pan once they get a golden color and drain them with absorbent paper
• Boil the milk and add the chocolate. Whisk and remove from the fire once the ingredients have mixed well . You can add more milk according to your taste, whether you like it thicker or thinner.
• The best way to eat them is dipping the churros in the chocolate cup. Once the churros are finished you can drink the leftover chocolate!

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