PlatosTradicionales

Traditional Spanish Dishes

How to make Paladín Maestro, a traditional Spanish recipe

Spanish cup chocolate, thick and silky, with the intense flavor of cocoa and a perfect texture for dipping churros or porras.

Cups of thick and shiny Paladín Maestro chocolate, accompanied by churros
Preparation0 min
Cooking7 min
Total7 min
Servings4
DifficultyEasy

Prepare a homemade Paladín Maestro with dark chocolate, pure cocoa, and cornstarch. Slow cooking and constant stirring help achieve a creamy, shiny, and lump-free drink.

01

Ingredients

Have everything ready before you begin.

  • ✓1 liter of whole milk
  • ✓200 g of dark chocolate for desserts, 50 to 60% cocoa
  • ✓30 g of pure unsweetened cocoa
  • ✓35 g of sugar
  • ✓25 g of cornstarch
  • ✓1 teaspoon of vanilla extract
  • ✓1 pinch of salt
  • ✓4 churros or porras per person, to serve

02

Step-by-step method

  1. 01
    Chop the chocolate: How to make Paladín Maestro, a traditional Spanish recipe

    Chop the chocolate

    Cut the dark chocolate into small and uniform pieces to facilitate melting.

  2. 02
    Dissolve the cornstarch: How to make Paladín Maestro, a traditional Spanish recipe

    Dissolve the cornstarch

    Separate approximately 150 ml of cold milk and dissolve the cornstarch in it with some rods until the lumps are eliminated.

  3. 03
    Heat the base: How to make Paladín Maestro, a traditional Spanish recipe

    Heat the base

    Pour the remaining 850 ml of milk into a thick-bottomed saucepan. Add the pure cocoa, sugar, vanilla, and salt. Heat over medium-low heat while stirring.

  4. 04
    Integrate the aromatics: How to make Paladín Maestro, a traditional Spanish recipe

    Integrate the aromatics

    Stir with rods until the cocoa is completely integrated into the hot milk.

  5. 05
    Add the chocolate: How to make Paladín Maestro, a traditional Spanish recipe

    Add the chocolate

    When the milk releases steam and small bubbles appear on the edges, add the chopped chocolate and lower the heat a bit.

  6. 06
    Melt slowly: How to make Paladín Maestro, a traditional Spanish recipe

    Melt slowly

    Continue stirring until the chocolate melts and the mixture is dark, uniform, and shiny.

  7. 07
    Incorporate the cornstarch: How to make Paladín Maestro, a traditional Spanish recipe

    Incorporate the cornstarch

    Shake the cold milk with cornstarch again and pour it slowly into the saucepan without stopping stirring.

  8. 08
    Thicken the mixture: How to make Paladín Maestro, a traditional Spanish recipe

    Thicken the mixture

    Keep the heat low and stir for four or five minutes. Avoid raising the temperature so that the chocolate does not stick or thicken irregularly.

  9. 09
    Check the texture: How to make Paladín Maestro, a traditional Spanish recipe

    Check the texture

    Verify that the rod leaves a momentary path in the cream and that the chocolate falls forming a smooth and continuous ribbon.

  10. 10
    Adjust the thickness: How to make Paladín Maestro, a traditional Spanish recipe

    Adjust the thickness

    For a thicker texture, cook for an additional minute over low heat. If it becomes too dense, add a small stream of hot milk and mix.

  11. 11
    Turn off and adjust: How to make Paladín Maestro, a traditional Spanish recipe

    Turn off and adjust

    When it reaches a creamy consistency, turn off the heat. Try carefully and adjust the sweetness only if you consider it necessary.

  12. 12
    Rest and serve: How to make Paladín Maestro, a traditional Spanish recipe

    Rest and serve

    Let it rest for two minutes in the saucepan. Temper four thick cups with hot water, empty them, and dry them; then slowly pour the chocolate.

  13. 13
    Add the accompaniment: How to make Paladín Maestro, a traditional Spanish recipe

    Add the accompaniment

    Serve each cup with freshly made churros or porras. Porras are usually thicker and spongy, while churros are usually finer and crisper.

  14. 14
    Keep without boiling: How to make Paladín Maestro, a traditional Spanish recipe

    Keep without boiling

    If you need to keep it hot, keep it over minimum heat and stir occasionally without letting it boil. Recover the texture with a little hot milk if it becomes too thick.

  15. 15
    Serve immediately: How to make Paladín Maestro, a traditional Spanish recipe

    Serve immediately

    Present the cups well hot and enjoy the chocolate dipping the churros or porras.

Cooking tip
  • Always dissolve the cornstarch in cold milk to avoid lumps.
  • Cook over low heat and stir continuously to protect the texture and flavor.
  • If you want more thickness, prolong the cooking for a minute; if it becomes too dense, add a little hot milk.
  • Porras are usually thicker and spongy, while churros are usually finer and crisper.
  • The chocolate is intended to be served immediately. Do not reheat it many times to preserve its silky texture.