Chocolate Spread

Homemade Chocolate Spread

With good quality chocolate and good quality butter, you can make the chocolate spread of your dreams. This recipe is as simple as it gets, but the best part is it yields a spread with the most perfect consistency to cover your morning toast, coat your babka, or anything else your chocolate dreams might fancy.

One thing 👨🏼 always says is: "we are a team", and, to be honest, I never really understood the meaning of how we were until I started using his input to develop recipes. For example, with this recipe, I was in the kitchen, glued to the stovetop, watching the butter melt in the saucepan, while he was sitting on the kitchen table working on his computer. I kept feeding him different versions of the chocolate spread, "too bitter", or "hmm I don't know", and "I mean its good, but not wow," he would say as he licked his fingers tasting and evaluating all the dimensions of the filling. It wasn't until he finally tried a new formula I came up with and was at a loss of words, almost biting his finger off trying to get every piece of chocolate left on his finger. That's when I knew two things, one, I had landed my babka filling and two, we are a team.

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Ingredients

180g of chocolate (60 - 65% cacao roughly chopped)

125 g of butter

70 g of powdered sugar

40 g of cocoa powder

1/2 teaspoon of salt

Method

STEP 1. Add butter to a medium saucepan and start melting at medium low heat. When 3/4 of the butter have melted, add the chocolate, roughly chopped, and turn of the heat. Let sit for 30 seconds and move the saucepan in circular motions to move the chocolate and butter mixture until completely melted. Use a heat proof spatula to swirl around the mixture if you are having trouble getting it all melted.

STEP 2. Add the cocoa powder, powdered sugar, and salt into the saucepan and mix with a whisk until everything has been incorporated. Let cool for five minutes and transfer into a clean jar. Let sit overnight at room temperature.

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Store at room temperature for up to 10 days. Do not store in the fridge – it will harden and loose its spreadability.

Use it as a filling for my babka recipe, to spread it on crêpes, or however you want. The world is your oyster.