Special hot chocolate (Chocolate quente especial)

1 litro de milk desnatado
1 lata de condensed milk
4 colheres (sopa) de chocolate em pó
2 colheres (sopa) de cornflour
Canela em pó para polvilhar

Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, polvilho, coxinha, quindim and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.

Special hot chocolate is rich hot chocolate, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.

The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.