Have you ever played the game where you try to think of a food that could not be improved by either cheese or chocolate? It’s nearly impossible to think of one. That got me thinking… what if the two came together?! Would it work? Is that too much of a good thing all in one place? NOPE! It turns out people have been doing it for years all over the world.
In the country of Colombia, cheese and chocolate has become a traditional delicacy. It is an everyday routine to get a thick cup of hot chocolate with a few slices of Queso Compasigna, which means country or rustic cheese (the closest comparable cheese would be a mild mozzarella for us). The idea is you break up the cheese and put it into your hot chocolate. As the cheese melts partially, you eat it with a spoon. Sounds strange, but I’ve been assured that it is actually wonderful.
Here is a recipe for the chocolate concoction edited from Seasoned Advice:
- Bring about 2 cups (about 8–10 oz) of water to a boil, with 3–4 bars of Colombian chocolate bars (Sol or Luke) and 1–2 cinnamon sticks.
- As the mixture works up to a boil, whisk the chocolate bars and add 2 cups of milk. Whisk continually until froth starts to accumulate at the top of the pot and turn the heat off.
- Repeat the process of heating and whisking three or four times until the drink is thick and the froth is stable at the top of the pot.
- Enjoy it with toasted sweet bread (and cheese, claro).
Hot Tiramisu Chocolate is the another kind of cheesy and chocolatey, but boy does it rev my taste-bud engines. Mascarpone gives the delectable drink an even creamier decadence.
Photo Credit: Choca Blog