Monday, March 25, 2013

Chocoladevla


 Some foods don't need a lot of explanation, like today's vla. It's chocolate, and it's vla. It's good. You can eat it as dessert, all by itself. You can stir it with vanillevla and mix it up. You can use it as a dip for fresh bananas. It's comforting, enticing, yummie and chocolatey. And it's vla.

And if there's something we love for dessert, it's vla, a pourable sweet pudding, available in over fifty flavors. The rectangular vla cartons look much like the American quart sized milk cartons, and will appear on the table after dinner. If you're fairly  new to the table, people will probably give you a clean bowl. If you're family, whether blood-related or not, you will probably pour your vla of choice on the plate in front of you, the one that you just finished eating your main course of. A good reason to finish your plate!

You will find vla in the dairy section of the grocery store. There are seasonal vlas, like an apple-cinnamon for the Fall, or a fruity lemony one for the Spring. There are fufu-fancy ones and there are the run-of-the-mill vlas, like today's chocolade vla. Together with vanilla, hopjesvla and raspberry, it's probably one of the most popular flavors and bound to show up on a Dutch dinner table sooner than later.

The best thing is that it's so easy to make. Some milk, a bit of corn starch and good old-fashioned Van Houten cocoa powder and sugar is all this takes. The making of the vla takes less than ten minutes, but it's the waiting until it's cooled off that takes the longest....unless you eat your vla hot!

Chocoladevla
1/3 cup cocoa powder
1/4 cup corn starch
1/3 cup sugar
Pinch of salt
2  1/4 cup milk

Stir the cocoa powder, corn starch, sugar and salt together in a bowl. Add a cup of milk and whisk until all lumps are gone. Bring the rest of the milk to a low simmer, add the chocolate milk to the pan and stir together. Keep stirring while the milk comes to a boil, and boil it for a good one or two minutes, or until the mixture starts to thicken. Pull off the stove, pour in a bowl or container. Cover the surface of the vla with plastic food film to avoid a "skin" forming.

Cool in the fridge. Stir before serving.


9 comments:

  1. Hans-from-CuraçaoMarch 25, 2013 at 4:19 PM

    Do you remember the 'Vlaflip' as well, Nicole? The weird combination of 'vla' and yoghurt, presented in a clear glass so that you could mix up the different colours and the 'Tovasauce' that had to be poored into it as well?

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    1. But that is delicious!

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  2. This is so much better than store-bought vla! A combination of chocolate cravings and a Holland football match on TV made me miss vla, and wonder if it was hard to make your own (as you obviously can't buy it in Norwegian supermarkets). As it turns out - no, not remotely difficult, and the result is delicious!

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  3. Oh! Has been days my husband ( who is dutch) is talking about Vla vla vla vla vla, its great I finally could get the recipe! we dont have this Vla thing in brasil , so he missed it! Its delicious!!

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  4. Ik ben ZO blij dat ik jouw site heb gevonden! Ik woon in Amerika (sinds een paar jaar, geboren & opgegroeid in Nederland), en ik mis de typische Nederlandse toetjes, koekjes, broodbeleg, taart...ze weten niet wat ze missen hier :-) Dankjewel!!!

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  5. Woowww, i try ad its delicious, thank you for the recipe ☺

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  6. Sinds kort deze site ontdekt en vind het helemaal geweldig!Ik woon in maleisie en sommige dingen kun je niet kopen hier.Leuk om deze oerhollandse dingen nu zelf te maken.Dank je wel!

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  7. Sinds kort deze site ontdekt en vind het helemaal geweldig!Ik woon in maleisie en sommige dingen kun je niet kopen hier.Leuk om deze oerhollandse dingen nu zelf te maken.Dank je wel!

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    1. This comment has been removed by the author.

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