Friday, December 15, 2017


What’s better than a chocolate spread? Why, a double chocolate spread, of course! If you’ve ever made chocolate, you know the process starts with high quality cocoa butter, and high quality cocoa powder.
This spread is amazingly delicious on its own, on a slice of bread, or even as a cake filling, if you are feeling very festive. Moreover, the best gifts are always homemade, so add a glittery bow, and gift this to someone who enjoys sweet breakfasts.

100 ml whole milk
200 grams granulated sugar
100 grams cocoa butter, edible
100 grams powdered milk
1 teaspoon vanilla bean paste
30 grams high quality unsweetened cocoa powder

Take a heavy-bottomed saucepan, pour in the milk, add in the sugar, and let the mixture come to a boil over medium-high heat. Cook it, without stirring, for exactly 5 minutes. The mixture will start to bubble up as it heats up, because of the milk, but it should not bubble over. Do not walk away while this is heating up, it can burn easily. Once the 5 minutes are up, remove it from the heat, and add in the cocoa butter.
Mix until completely melted, then sift in the powdered milk, and whisk it really well, or use an electric mixer on low, until completely blended. Add in the vanilla bean paste, and blend well. Divide the mixture into two parts, then sift in the cocoa powder into one of them, and mix really well, to disperse any possible cocoa clumps. Let the spread cool down slightly, then pour it into a jar, alternating between white and dark chocolate as you pour. Keep refrigerated. Yields 500 grams.