Hot Chocolate&Melindro(finger biscuit)

I went to the Cafeteria of Cacao Sampaka last week.
As many shops have been opened around the world including Japan, you may know, Cacao Sampaka is Chocolate Shop which Mr. Albert Adrià, patissier of El Bulli, Ferran Adrià's brother, started.

I had been to the shop several times to buy tablet or bombones but never been to the Cafeteria to have cafe(actually I didn't have cafe though) so finally I went! 

It seemed popular to add spices to Chocolate in Spain, there were 2 types of Hot chocolate in Cacao Sampaka, one with cinnamon and another with spices.
This time I chose the standard one, with cinnamon. I could feel the cinnamon and nice strong cacao taste and it was delicious but thick(I should say RICH! instead of thick...)! I recommend that you should try it when you are a little bit hungry but not thirsty.
And I found Matcha Chocolate Tablet! I think they didn't have it before. It should be new. The tablet was made from Matcha and lemon, whose combination I think Japanese does't come up with. We can enjoy quite strong Matcha and fresh lemon taste, it was really nice!

Here you have the address of Cacao Sampaka's Cafeteria：C/ Consell de Cent, 292　08007 Barcelona

For this reason, our boom now is Hot Chocolate at home.
I make Melindro by myself and then Bon appetit!♪
Melindro is Spanish finger biscuit, here, in Spain, if we have Hot Chocolate, we should also have Churros or Melindro. As Churros is little bit oily, so I definately choose Melindro!
Even if you are Churros Lover and always have Hot Chocolate with Churros, please try Hot Chocolate and Melindro combination! It's also easier to make!

＜Recipe: Updated!＞

2 Eggs

40g Sugar

50g Flour

Icing sugar

1.　Whip yolks with 20g of sugar in a bowl until the mixture becomes white.
2.　Whip egg white adding 20g of sugar to make meringue.
3.　Add 1/3 of meringue into 1 and mix.
4.　Add sifted flour into 3 and mix them.

5.　Add 1/3 of meringue, mix them, add the rest and mix them.　
6.　Spoon the mixture in a pastry bag and squeeze it like a finger on a cooking paper.
7.　Put icing sugar through a sieve and sprinkle on the squeezed dough.(twice)
8.　Bake in the oven(180℃, 10-12minutes).

* We can make melindro(fingar biscuit) whipping whole eggs with sugar.
   But if we make merinque separately, melindro will be lighter and more like those in shops.

I normally buy Valor Hot Chocolate, but you can choose whichever you like.

This time we resisted the temptation to add whipped cream on the top...(I really love Suizo=Hot Chocolate with whipped cream)

Bon Profit!!!