Chocolate spreading ~ Cioccolata da spalmare

I must say it doesnt take too much, half hour in total, to produce your own 250 gr. jar of spreadable chocolate. And you can play with the background taste too. For example using almonds or other nuts, adding pinchs of powder chili or cinnamon, melting dark and white chocolate or only one of the two.  The only thing dosage should be followed with accuracy. And if you add condensed milk to the batter there will be no need to stir for long time, 20 minuts ll be enough. I am inspired by this recipe (in italiano) plus some  spicy variations! See the ingredients:

  • 45 gr toasted almonds (no skin)
  • 40 gr sugar
  • 30 gr cocoa powder
  • 350 ml milk
  • 50 dark chocolate
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 2Tsp honey
  • 1/2 cup condensed milk
  1. Ground the nuts and 1 tsp  sugar. Mix cocoa powder with 2 tsp sugar and 25 ml milk. Mix these two mixes with 50 ml milk.
  2. Bring to boil the leftover milk + sugar with the chocolate chunks. As soon as they are all dissolved, stir and add the previous nuttey mixplus half cup condensed milk, honey and pinchs of spicyes.
  3. Stir stir stir until it reaches the consistency of a creamy super bubbling mixture. Turn the fire off, taste…how is it? and let it cool down in an opened jar. After cooling can be spreaded or stored in the fridge with closed cap.

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