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Thick chocolate paste

Thick Chocolate Spread

Your sweet tooths will go wild for this chocolate-nut spread. It turns out really tasty and, to my taste, very sweet — but I have a houseful of sweet lovers. The flavor is a bit like milk chocolate; if you prefer your chocolate with a hint of bitterness, add 4 or 5 extra spoonfuls of cocoa and cut back on the milk powder a little. You can simply spread it on bread, layer it into rolls or cakes, or sandwich it between cookies — there are plenty of options, and they're all delicious. My husband gave me this chocolate spread recipe when he found out we had powdered milk in the house. As it turns out, he used to make it himself back in his childhood — and he'll happily eat it by the spoonful.

Irisha

Recipe author

Composition / ingredients

Servings:

Milk powder

250

Sugar

150

Cocoa powder

Water

100

Butter

Nuts and seeds

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 16 g

Fats 22 % 19 g

Carbohydrates 59 % 50 g

386 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 20 min

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First, make the syrup: add the sugar to the water and cook for about 5 minutes after it comes to a boil. Stir the cocoa powder into the hot syrup, then add the butter and mix well until it melts.
Now add the sifted milk powder to the syrup a little at a time, mixing thoroughly with a mixer or by hand. Watch out for lumps. If you like, fold in any chopped, lightly toasted nuts.
And that's it — the spread is ready. Pour it into a suitable container and let it cool. It thickens as it cools. You can simply spread it on bread or use it as a frosting. Enjoy!