Did you know that we have a thriving chocolate industry in the Philippines? In fact, we can go head to head with other top producing countries in the world. Several international candy brands even source their chocolates here in the Philippines. I wouldn’t be surprised if I find Wonka’s chocolate factory around the corner. 🙂
Speaking of which, thank you to Cacao Culture Farms for providing me with their wonderful chocolate products. I love good quality chocolates and theirs did not fall short of my expectations. Also, let’s support local products and farmers. A prosperous local farming industry results to high-quality produce at a lower cost. So, if you can, shop at your local farmers’ market or palengke instead of large supermarkets, and buy local produce instead of the imported ones.
You can find Cacao Culture Farms’ complete list of chocolate products here. But in this recipe, I used their chocolate tablea to create a delicious chocolate sauce for my churros.
There are so many versions of churro recipes out there depending on which country they’re from. This recipe is inspired by Spanish churros, its country of origin and most likely the ones who brought them to the Philippines.
I like Spanish churros because this recipe version is simple and easy to make. The traditional churros use olive oil, but it can be expensive. You can replace it with vegetable oil, although it lacks the distinct olive oil flavor. If you want to increase the yield, the rule of thumb is equal parts of flour and water. Just estimate the amount of salt, baking soda, and oil based on the recipe below. No eggs. No butter.
Also, you can use either all-purpose flour or cake flour. Keep in mind that APF creates a denser churro, while CF has a crispier outside but lighter inside. However, during my test, I noticed that CF requires more water—about 3 tbsp more. Just make sure that the dough can be easily piped, otherwise, it would be a big mess in the kitchen.
For the coating, if you don’t like cinnamon (yes, some people hate it), roll the churros in plain granulated sugar or dust them with powdered sugar or simply serve them as is. If you’re serving the churros immediately, coat them while they’re hot. For later consumption, allow them to cool first before storing in an airtight container. Warm it up later in a toaster before coating in sugar. However, take note that churros are best served freshly cooked.
If you want a creamier chocolate, replace the water with more milk. If you want a bitter chocolate sauce, reduce the amount of milk and sugar and maybe add more chocolate tablea. Use the recipe below as a guide, but you can totally adjust the ingredients to your liking. In making the chocolate sauce, just remember the following:
- Do not boil, just simmer.
- Whisk constantly to prevent burnt chocolate.
- The sauce thickens further as it cools down.
Some recipes use heavy cream, but heavy cream is expensive. Besides, this is a local version of Churros con Chocolate, so I want to use what’s available locally. But feel free to replace the milk and water with heavy cream if that’s what you fancy.
Churros con Chocolate Recipe
You will need:
For the coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For the churros
- 1 cup all-purpose or cake flour
- 1 tsp baking soda
- a pinch of salt
- 1 tbsp olive or vegetable oil
- 1 cup (+3 tbsp more if using cake flour) boiling water
- olive or vegetable oil for deep frying
For the chocolate sauce
- 1/2 cup water
- 1/2 cup evaporated milk
- 5 chocolate tablea, preferably from Cacao Culture Farms
- a pinch of salt
- 2 tbsp granulated sugar (or adjust amount to your desired sweetness)
- For the coating. Combine sugar and cinnamon in a plate or bowl. Set aside.
- In a large bowl, sift and mix flour, baking soda, and salt. Add oil and boiling water and mix until well combined. The consistency resembles a very sticky dough—almost pasty but not as watery as a batter. Transfer the churro mixture into a piping bag with an 8mm star-tip nozzle.
- While letting the churro mixture cool down a bit, heat oil in a wok or deep skillet or frying pan over medium heat. To test if the oil is ready, dip the handle tip of a dry wooden spoon or a bamboo skewer into the oil. It’s ready if it sizzles.
- Carefully pipe about 5 to 6 inches of churro mixture into the oil. Cut it using kitchen shears or knife. You may fry about four churros per batch as long as the pan is not crowded. Cook for about 2 minutes or until golden brown. Turnover to cook the other side for another 2 minutes or so. Place churros on a baking rack or paper towel to drain excess oil.
- Roll churros in the sugar and cinnamon mixture while still hot.
- For the chocolate sauce. In a small saucepan over medium heat, simmer water and evaporated milk. Turn down the heat and add the tablea chocolates, salt, and sugar. Using a wire whisk, stir the mixture until the chocolates have completely dissolved. Simmer (do not boil) for a few more minutes while whisking constantly to reduce the liquid and to thicken the sauce until you achieve the desired consistency. Transfer the chocolate sauce in a teacup, ramekin, or small bowl.
- Serve churros with the chocolate sauce while still warm. 🙂