 I'm going to demonstrate how chocolate is made as hot chocolate from Bogota, the capital of Colombia. Here we have anoyeta. It's a staple in any Colombian kitchen. I have a molinillo, a merge of tools from indigenous cultures and Spanish. There's corona and there's salt. This one in particular has 50% of sugar and it comes in the radio packages like this and then there's I'm going to use this one that I already have open because we do hot chocolate here all the time. It's chocolate salt with sugar which is the traditional type and it has cloves and cinnamon. So this is how the pieces look like. The shiny stuff is the sugar. You can see the porous stuff from the mixing. So this is cocoa mixed with sugar and I think they put an emulsifier made of soy with it. All right so we're going to turn on the stove. So hot chocolate measurements for every stick of chocolate use one cup of water. The traditional like the first original hot chocolate or chocolate mixtures were made with water. It was later in Europe that they decided to use milk. I grew up with half milk, half water so that's how I'm going to do it. So let's see about math. Two sticks means two cups. So I'm going to put a cup of water in. Yeah the pot gets hot very quickly and one cup of milk. My stove is not a stove that I can control the heat very well in. So I'm going to see if I can lower it a little bit for a little bit but just make sure that it's very important that the milk doesn't get too hot too quickly or that while you're heating up either water or milk does not get to the boiling point. While that is heating up I'll talk about things that we eat with this in Bogota. I just made arepas and if you don't know what arepas are maybe next year for Viva I'll do the program about arepas. You know corn and there's cheese inside. Chocolates and tafareño always French style bread especially in the mountains there's bakeries everywhere. A lot of corner stores have their own bakery so there's always fresh bread and one thing that we do too is use what we call calados which is a I can only describe it as a thick pita because you can't find them here I get the pita bread he says and then I have a secret ingredient that I won't show until we're done here. So you can see it's steaming I wait until it's steaming like that to put the sticks of chocolate. Let's see here we go that's always fun and then with our trusty mullinillo I go in I hope you can see that already the chocolate is melting with the heat and dissolving when you start seeing the chocolate color it smells so delicious okay so right on there in the mullinillo you have these grooves and stuff to do this there's a song that's what they mean if you've ever heard that song so in Bogota Bogota is 8,500 feet overseas level so even though we're in the equator where by the equator it's not hot is like late tajo in the spring it rains all the time it's sunny it's like if you're not spring but colder thinner air and there's areas where it's so so cold so so cold that a couple of hot chocolate oh my god it's like perfect so one of the secrets of good chocolate hot chocolate is the frothiness they say that with hot chocolate it's frothiness well I used 2% lactic milk and one glass of water and one glass of milk so it's not going to be that frothy but if you want it frothy you can always use whole milk and just whole milk and for those who don't drink milk you can use almond milk that one so far has been my favorite I try soy milk not my favorite I try rice milk but you can barely find rice milk these days um I haven't tried oat milk so and I wonder if oat milk would be good with this you can always experiment okay I think it's about to get too too hot so I'm going to turn it off one of the reasons you use an ojeta an ojeta is because you're doing this so it splatters that's why you eat it has this groove right here oh my god it's about to boil I'm going to clear it off but I'm moving it from the heat um so I'm going to let it cool a little bit you don't want to drink your hot chocolate super hot because it'll totally burn your tongue I'm going to use my recuerdo de Bogota mug for Colombia and hot chocolate do you know what this is? guess it's people guess it's it's cheese we put cheese in the hot chocolate what yes we put cheese in hot chocolate uh this particular one is going to be mozzarella for me that's what we're using this house um in Colombia I would use doble crema which is a it's literally double cream it's it looks like mozzarella but it's super rich and you'll see why I put cheese okay four little squares actually I want more cheese I'm gonna put that bit and I'm gonna pour one thing that happens if you let it cool is that it creates a film on the top especially if you use um whole meal so one of the things that I do is I play around with the spoon you are supposed to use a spoon when you drink hot chocolate because you want to enjoy it right so oh it's so hot I don't really look like no sir for you to see the cheese is melting so delicious on that note I think I'm gonna stop now because I'm gonna have my hot chocolate with arepas fan francés or french bread a baguette thanks for me and here bread in cello calados because we can't find them here and have my hot chocolate with my kids I hope you have enjoyed this hello my name is francés escobedo I'm a librarian and branch manager of the excelsior branch today I'm gonna show you how to make Mexican hot chocolate it's pretty easy I have a couple great helpers my wife Edith hello and my mother so let me show the ingredients it's pretty easy so you can get either chocolate abuelita or chocolate ibarra there's always discussions among Mexican families as to which one's best but we'll find out we'll can try them both at least we will hear and my mom brought some chocolate from my hometown in Mexico cojones sacatecas and I'm gonna actually add a little bit of these to the batch of hot chocolate I'll be making just because it's a little sweeter and I like it a little sweet you will need four cups of milk one uh one tablet of chocolate uh chocolate abuelita does not have cinnamon as an ingredient uh chocolate Ibarra is I'm gonna use chocolate abuelita so I brought uh extra cinnamon so I can add a little bit to it today we're going to be using a clay pot a Mexican clay pot and for these you actually have to use a gas stove otherwise it will not work on electric so that's why I'm visiting my parents and my sister because they have a gas stove hi so I'm about just to pour the last cup of milk that we need the fourth one you're going to have the fire at low low to medium but low otherwise that the milk is going to get stuck or you know against the pot so we're now we're going to add uh one stick of cinnamon we're going to add the chocolate abuelita one whole what do you call this unit tablet one whole tablet I'm going to break it uh it might be a little easier to dissolve and as I said if you like it a little sweeter you can add some brown sugar regular sugar and in this case I'm going to add two little blocks of chocolate which is pretty sweet I'm going to cover it however uh remember that we're going to have to keep stirring until until it's ready so it doesn't have it stuck to the plate so I'll see you when it's boiling hello everyone so now as you can see our chocolate is um it's boiling so it's ready so let me see I want to show you sorry call the movement see the consistency is nice and brown and so now what I want to do is I'm going to use these these which is called a molinillo to cool it down and also make it frothy so I'm going to pause this for a second and I'll show you all right so this is the molinillo this is what I'm going to use to cool it down and make it frothy basically you insert this in the chocolate and you start can you see peak over oh you see how it's getting for frothy already all righty as you can see it's getting frothy already so I'm going to make it a little frothier and then serve it so I'll show you when it's time to serve it hi so we're done with our chocolate now comes the best part which is tasty so I'm going to be serving these to my parents they're going to be my testers I would recommend to enjoy your hot chocolate can you get closer to the bread with Mexican bread we have all kinds I don't know all the names of all of them but we have conchas, ojo de hue, mantecadas, cortadillos, yoyos, cochinitos or cochinitos, we have polvorones, among others, ¿qué más falta? I think well those are some you can go and ask at your Mexican bakery and they'll tell you the names all right so here we go it's tasty and sweet all right and then I'm going to show you some of the decorations we have Mexican cheese mixed Mexican tamarind candy the one in another Mexican candy my mom got some nice fresh honey these is queen's cheese and this is guava cheese from Mexico these are from Mexico's calabaza which is pumpkin and we have this naga which I don't know what it is in English luce de leche, cocada which is coconut, mechonas and sometimes when you have a view when somebody passes away and they have a view they actually in Mexico they offer fun and hot chocolate and sometimes you want to spike it with some mezcal mezcal or with some tequila just FYI we have a nice decoration of the lottería one of the most popular in older games in Mexico it's like a board game we have guitars we have a yoyo anyway we tried to make it look as authentic as we can it is it tastes good obviously we're going to try it right now so thank you to my dad he joined us to have some hot chocolate thank you to my mom thank you to my wife should you have any questions please feel free to ask me because we're going to be doing this live so I hope you enjoyed it thank you