| Ingredient | Method |
| 50g milk @ water 15g cocoa powder pinch of fine salt 1 tsp vanilla extract 150g berly's dark chocolate coins 70g unsalted butter, softened and cubed | 1. In a small saucepan, combine the milk@water, granulated sugar (omitted), cocoa powder, and salt. Place the pan over medium heat and stir until the all dissolve. Continue to heat the pan, stirring frequently, just until it reaches a simmer. Once simmering, remove the pan from the heat and add the vanilla extract, chocolate coins, and cubed butter. Whisk until the chocolate and butter melt and the mixture is completely smooth. OR microwave butter, granulated sugar (omitted) and chocolate coins few seconds until melted. Quickly add in salt, vanilla ess, cocoa powder and milk@water and whisk until smooth. 2. When it is freshly made, this spread will have the consistency of hot fudge sauce. 3. Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens. 4. If it is too cold to spread easily, let it sit at room temperature for a short while before serving. Store it in the refrigerator for up to two weeks. * might add 20-30g granulated sugar if the chocolate is bitter. * makes appr 290g |
No comments:
Post a Comment