Spanish chocolate a la taza is the thickest, creamiest hot chocolate in the world, perfect for sipping on its own or for dipping delicious fried churros. Jolonch, chocolatiers since 1770, follow a traditional method, roasting cocoa beans over oak wood, and then grinding them with antique stone mills and shaping and stamping them by hand.

To make the best chocolate a la taza, melt a few squares of Jolonch in milk as it simmers on the stove until it reaches your desired thickness – within minutes you will have rich, creamy hot chocolate.