Tsokolate (Hot Chocolate)




Ingredients

  • 1 pound chocolate (or 2 cups chocolate chips)
  • 6 cups milk
  • 6 eggs, separated

Procedure

  1. Separate the egg yolks from the egg whites one at a time and put the yolks in a medium mixing bowl. (Discard the egg whites or reserve them for another use.) Beat the yolks with a whisk.
  2. Cut chocolate bar into small pieces.
  3. Pour milk into saucepan and add chocolate. Heat to boiling, stirring constantly, until chocolate is melted.
  4. Add the egg yolks to the saucepan. With a whisk, beat the whole mixture until foamy, about 5 minutes. Serve immediately.
Makes 6 servings.
Filipino families meet to share a Christmas meal, but they save their Christmas feast for Epiphany. The holiday season ends with the Feast of the Epiphany, which is on the first Sunday in January. This is when families gather to eat pork lechon, which is a whole pig roasted outside over a spitfire of burning coals. Served with the pork are a garlic rice called sinangag and other rice dishes, such as bibingka (rice cake with salted eggs and fresh coconut meat) and suman (steamed rice wrapped in banana leaves). Vegetable dishes and assorted fruits, such as pineapples, bananas, persimmons (very tart fruit that looks similar to a tomato), and papayas, are eaten as well. Desserts, cookies, and cakes top off the huge feast, which can go on for several hours and then is followed by a long afternoon nap.


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