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 cinnamon on antique stone mills.

This beautiful tin contains Jolonch shaved chocolate for easy melting. To make the best chocolate a la taza, melt a few spoonfuls of shavings in milk as it simmers on the stove until it reaches your desired thickness – within minutes you will have rich, creamy hot chocolate, the same flavors that Spaniards have enjoyed for hundreds of years.