The perfect pair for any occasion. Spanish Tablea with Felicia's Ensaimadas! A match made in heaven.
Use Spanish Tablea (Antonio Pueo Chocolate Exellent) to prepare old-fashioned Chocolate Espresso (Hot Chocolate brewed in steamed milk) or elegant Chocolate Espanol (Spanish-Colonial-style Chocolate) served black, in small dainty chocolate cups called "Jicara".
Chocolate Espresso is best served with a tablespoon of fresh cream and in this form while hot, used as a dip for Felicia's Ensaimadas, cheese rolls or cookies!
Spanish Tablea also makes dark chocolate sauces and fine Chocolate cakes and pastries.