John Myers
Chocolate Spread
The perfect chocolate spread recipe with a picture and simple step-by-step instructions.
- 200 ml Cream
- 100 g Cocoa butter
- 100 g Agave syrup
- 1 tbsp Glucose syrup light
- 60 g Unsweetened cocoa
- 150 g Unsweetened beverage powder containing cocoa
- 100 ml Water
- Bring the cream and agave syrup to the boil in a saucepan, turn the heat down to a minimum and dissolve the cocoa butter in it. Do not take the pot off the stove, but it must not boil on the plate during the entire preparation process. Mix cocoa and drinking powder with the water and stir in vigorously. Then add the glucose syrup and stir until it has completely dissolved. Pour everything into a bowl and let it cool down. Stir it every now and then, so the mass becomes very creamy, shiny and easy to spread. When it is well cooled and stirred several times, it can be poured into glasses and stored in the refrigerator. If it is not plastered quickly, it will last a long time …….
- It is advisable to really carry out all the steps given one after the other and to stir the mixture well after each one. So the creaminess is guaranteed. The amount is approx. 700 g.
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