June 4, 2007
We start our chocolate tour of Spain with Chocolateria San Ginés in Madrid, with what Steve Reeves calls the best hot chocolate in Spain. It is extremely thick, as if drinking/eating chocolate pudding, and is not served with whipped cream.
I learned, as we continued, that the Spanish often call hot chocolate served with whipped cream “Swiss.” The thickening of the chocolate turns out not to be cream or chocolate but rice flour. No wonder this soothed my Cairo-upset-stomach. San Ginés, founded in 1894, serves, as most places in Spain do, churros with the hot chocolate.
 Introduction |
Segovia  |
