Homemade chocolate spread
Chocolate spread was a childhood favorite, and I still love it, especially with pancakes and bananas. It is surprisingly quick and easy to make at home. This version is thick and intensely chocolatey. I left out the nuts for my first attempt, but will try adding them next time.
Pour milk into a saucepan, add sugar, add chocolate pieces. Place on the stove over low heat. Stirring, heat until sugar and chocolate dissolve. No need to boil!
Measure out milk powder and cocoa powder.
Remove the saucepan from the heat. The milk is warm, but not hot! Add dry milk and cocoa.
Stir until smooth. I still have a few lumps left. Then they were all smashed with a blender.
Measure out the oil. The quantity is approximate; I used 180 ml this time. The amount needed depends on how readily the mixture emulsifies.
Pour the mixture into a tall whisking glass. Lower the blender almost to the very bottom. We begin to beat while pouring in the oil. Keep the blender at the same level. Once it thickens, do not add any more oil. This usually takes from 30 to 90 seconds.
We don't add any more oil. Mix what remains on top with a blender with the main mass.
It turns out to be such a thick paste. It is warm immediately after cooking. I put the chocolate paste directly in the mixing glass in the refrigerator.
The chocolate spread holds its shape well. I piped a few roses to show its consistency.