Hot chocolate is a typically Iberian dessert which is mentioned by the Baron of Maldà in his Calaix de sastre ("Rag bag"). The French in the Golden Age also spoke about the Spanish fondness for chocolate: Alexandre Dumas said that "the Spanish eat only chickpeas and chocolate".
For the Catalans, a bowl of hot chocolate after midnight mass on Christmas Day is an act of faith. This chocolate can also be made with powdered cocoa (which contains flour). Normally, however, slabs of special melting chocolate were used, which used to contain flour, and was flavoured with ginger.
Heat the milk in a saucepan.
When it comes to the boil, add the chocolate and the sugar, previously mixed in a bowl with a little milk or water and sieved to avoid lumps. Stir constantly while cooking, otherwise it will stick. Continue to stir over low heat. Serve immediately, accompanied by sponge cake.