Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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Churros con chocolate are a classic Spanish sweet snack made from a choux pastry style mix, piped with a star shaped nozzle into long straight or curled fingers, fried in oil and coated in a mix of sugar and cinnamon. Churros are generally sold by street vendors, who may fry them freshly on the street stand and sell them hot. I still remember buying churros as a child, taking them back to my grandma’s wrapped in paper like fish and chips. She would make the hot chocolate fresh and all the family would sit down and enjoy them. In Spain, churros con chocolate are usually eaten for breakfast or as an afternoon snack, in cafes or specialised churrerias. One very famous place to enjoy authentic churros is Chocolateria San Gines in Madrid, serving hot chocolate and churros since 1894, 365 days a year, 24 hours per day. In this recipe, I pair the churros with a silky hot chocolate made from Toblerone. The small pieces of nougat gives the sauce some extra crunch and a delicious nutty flavour.