Marquesa de Chocolate!
In the midst of working on the revisions to my dissertation proposal, I got a little craving for something sweet, so look what I made!
In Venezuela, it’s called Marquesa de Chocolate, and it’s very easy to make. All you need is Galletas Maria (a sweet and simple Venezuelan cookie), unsalted butter (a lot of it), chocolate (preferably Venezuelan, but this time it was mix between Vintage Plantations 38% milk from Ecuador, and Semi-Sweet Baker’s baking squares), and condensed milk.
You melt the chocolate with a little butter, and a little condensed milk
Until you get a think chocolate mix, mmmm
Then add it to the rest of the condensed milk and ALL the butter, and blend (this is where the mixer needs to come out)
Then it’s a layer of cookies, a layer of chocolate mix, and repeat till the end. The last layer is chocolate mix, of course. The cookies need to be passed through milk before using them, if not they get too hard to bite into.
Leave it for some time in the fridge and you’ll have the perfect Marquesa!
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