Have you ever thought about melting cheese… in a hot chocolate drink? One of those cases “OMG! They really do it!” And they really do it. In Colombia. So-called “Chocolate con queso”.
Colombian hot chocolate is made with Colombian bitter chocolate bars and milk using a special pot called Chocolatera and a special wooden whisk – Molinillo. The hot beverage is poured over the cubes of fresh cheese – queso fresco – and served immediately with a spoon to enjoy that melted cheese. It can also be accompanied by a piece of nice fresh bread.
If you don’t have Chocolatera and Molinillo, don’t worry, you’ll be fine with any stove-suitable pot and an ordinary whisk.
It is hardly possible to find Colombian chocolate in New Zealand but Whittakers 72% Dark Ghana will do.
Queso fresco just means a fresh cheese and it will vary from region to region even in Colombia. We tried fresh mozzarella balls, low-moisture mozzarella and halloumi.
Low-moisture mozzarella melts nicely and gives you pieces of indulgence in your chocolate if the pieces are small 1 cm cubes and you pour the hot chocolate fast enough over them.
The mozzarella balls and halloumi don’t melt at all even cut into small pieces but cutting is still essential so that they have a chance to become evenly warm.
If you prefer more salty taste you will probably like the halloumi version. For us, mozzarella worked better. Low-moisture mozzarella feels a little saltier than the balls and much more cheesy.
- 400 ml milk
- 30-55 g dark chocolate
- 1-3 tsp demerara sugar or another sugar
- 1/8 tsp cinnamon
- 50 g Mozarella or Halloumi
Put everything except the cheese into a pot and bring to a boil over high heat stirring with a whisk constantly.
Allow to boil and then cool by lifting off the burner. Repeat it for about 4 times.
Cut the cheese into 1 cm cubes and divide into two cups.
Pour the hot chocolate into the cups.