For the Churros:
- 500 g of flour
- 200 g of MAS PORTELL Extra Virgin Olive Oil
- 8 g of salt
- 1 l of water

- Oil for frying
- Sugar for sprinkling over

For the chocolate:
- 250 g of dark chocolate
- 150 g of sugar
- 1 l of milk
- 25 g of corn flour
- 25 g of cocoa powder

Preparation:
Start by putting the water, the salt and the oil into a casserole. Once it starts to boil, add all the flour at the same time over low heat and mix with a wooden spoon to get a fine textured batter without lumps of the raw flour. The batter will be ready when it forms a single lump which does not stick to the sides of the casserole when stirred. Leave the batter to cool down and once cool place in a Churro maker or bakers’ sleeve with a wide star nozzle. Pour abundant oil into a large casserole to fry the Churros. They have to be deep fried in very hot oil. With the help of another person, proceed as follows: While one person squeezes the batter out of the churro maker or bakers’ sleeve, the other person cuts the batter with a pair of scissors so that the Churros drop into the oil. If necessary, use a wooden spoon to pour oil over the top of the Churros so that they fry evenly all over. When golden brown, remove from the oil and let them strain and then sprinkle with sugar. They are now ready to eat. For the chocolate, proceed as follows: Use a food mixer or spatula to mix _ l of cold milk, the cocoa powder and the corn flour and set aside. Heat the chocolate and _ l of milk in a saucepan over low heat and once warm, use a spatula to stir the chocolate as it melts. Once ready, add the sugar and the above mixture and stir continuously over low heat to give texture to the chocolate and to stop it from sticking. Remove from the heat when ready. Serve the hot chocolate in wide cups accompanied by the Churros.

Comments: Use top-quality oil to fry the Churros. Arbequina extra virgin olive oil is ideal, but a good quality neutral oil may be used. Specially prepared mixtures for the chocolate can be found in shops. If we opt to use these, follow the manufacturer’s instructions to the letter. However, try to make a thick chocolate, as this is how it is traditionally eaten in Spain.