The researcher, journalist, and author Julio Torres is one of the foremost experts on the History of the lagoon, and certainly on its Easter week. He has recently released a book titled My Laguneras Recipes, which is essential for all fans of gastronomy. In it, he reveals the secret to crafting the finest chocolate in the morning Lagunera.
Julio Torres believes that “the recipes preserved by the lagoon represent a very significant form of intangible heritage” and recalls how the convents and gardens that have been part of the city since the 16th century are closely linked to the culinary tradition, particularly in the production of vegetables, which gained prominence during Holy Week.
Torres highlights the role played by families and local establishments over time in safeguarding these culinary delights. “Thanks to the locals who maintain these recipes in their homes, we have managed to extract and recover these gems of Lagunera cuisine, which form an essential part of our heritage,” the author stated.
Holy Week Chocolate in La Laguna
“It is a tradition in La Laguna that, to ease the solitude of the Lord of the Lagoon, we accompany him in the early hours. It is extremely cold, and when you take a moment to rest, you must seek out a warm chocolate from home, the kind they serve in Laguneras households, accompanied by fritters, torrijas, or cañitas of the Lord… to make the morning more bearable,” Torres himself explains.
Ingredients
-2 litres of milk
-1 cup of chocolate tablet
-1 tablespoon of cornstarch
Preparation
Julio Torres provides the necessary steps for the Lagunera morning chocolate to turn out perfectly: “We heat the milk slowly, setting some aside to dissolve the cornstarch. Once it reaches a boil, we add the chocolate in pieces, reduce to medium heat, and stir until the chocolate has melted. When this occurs, we incorporate the cornstarch, mixed with a bit of the reserved milk, and continue stirring until it comes to a boil.
Let it rest for a short while before serving.”
