The first person who thought of spreading chocolate on bread was Pietro Ferrero. The idea for a new treat came from melted candy. Today you can buy ready-made yummy or make it yourself. There are many recipes that will help you prepare a real culinary masterpiece. Homemade chocolate spread is very popular among adults and children.

How to make chocolate spread at home - basic principles

Ready-made chocolate treats can be found in various stores, from small outlets to supermarkets. This once again confirms the amazing taste of the delicacy, which will appeal to all people, regardless of gender and age. But finished products often contain artificial additives:

• preservatives;
• flavorings;
• dyes;
• flavor enhancers;
• thickeners

They help extend the shelf life of the product. At the same time, every year there are fewer natural ingredients in chocolate spread. To experience the real taste, it is better to use a homemade chocolate spread recipe. Today there are different ways to prepare the delicacy. Everyone will choose for themselves the option that will take into account individual preferences.

The taste of chocolate paste, which was prepared independently, will not be inferior to the purchased product.

At the same time, a homemade delicacy will be many times healthier than a store-bought product. The main advantage of such chocolate spread is that the composition is completely controlled by the person who took up the preparation of the dish.

This guarantees the quality of the product.

To make a delicious chocolate spread, there are several basic principles. Every housewife should know them. Among them:

1. Milk is used only with a high percentage of fat content. It can be rustic or store-bought.
2. Instead of butter, it is better to use spread or margarine in chocolate spread recipes. When choosing a product, you should pay attention to the composition. It must contain oils of vegetable origin.
3. When preparing the delicacy, regardless of the recipe, you need to add 1 pinch of salt. This will help fill the finished chocolate spread with an unusual taste. A product such as salt will only emphasize the sweetness of the dish, highlighting the chocolate.
4. It is recommended to cook the pasta in a steam bath. This method takes a lot of time, but it will only emphasize the exquisite taste of the finished dish. This is achieved by uniform heating of each ingredient. After which they can be mixed with a blender until a homogeneous mass is obtained, without fear of burning of one of the paste components.

Today there are many different ways to make your own chocolate spread. For example, the classic version, with nuts or white chocolate base. The main thing is not to forget that the product, regardless of the recipe, has a high calorie content. There are 360-560 kcal per 100 grams of finished product. The figure varies depending on the ingredients included in the chocolate spread. Therefore, people who watch their figure should carefully consume this sweetness and not introduce it into their daily diet.

Chocolate milk paste recipe

Making your own chocolate spread is quite simple. The main thing is to prepare the necessary products for this in advance, as well as follow a certain algorithm of actions. The result is a delicious treat for the whole family.

One of the most popular delicacy recipes is chocolate milk paste. To achieve a delicate taste, it is necessary to take into account several features of the dish. Among them:

1. Milk with a high percentage of fat content is used for preparation. If possible, it is best to take village dairy products.
2. The paste tastes better if it contains cocoa powder instead of regular chocolate.

By following these simple tricks, you can get a very delicate chocolate paste that leaves a creamy aftertaste. The main thing is to know how to make chocolate spread at home. First you need to prepare a certain set of products that will be needed to create a culinary masterpiece. The paste consists of 2 parts: dry and liquid. Each of them contains its own ingredients.

For the dry part you should take the following products:

• sugar – 2 cups;
• flour – 6 tablespoons;
• 4 tablespoons cocoa powder;
• instant coffee – 2 teaspoons;
• vanillin – 1 gram.

The liquid part consists of ingredients such as:

• milk with a high percentage of fat content – ​​500 ml;
• butter – 200 g.

According to the recipe for homemade chocolate spread based on full-fat milk and cocoa from a given amount of ingredients, the result should be about 1 kilogram of the finished dish.

The dry and liquid parts of the treat must be prepared separately from each other. First you need to start with the dry part of the dish. It is very easy to prepare. All components from the product list are mixed in a separate container.

Then you can start preparing the liquid part. Here the process is somewhat more complicated and requires following a certain sequence:

1. Pour milk into a special container.
2. Add butter to it.
3. Place the container with the added ingredients on low heat.
4. Wait until the milk starts to boil.
5. Pour the dry part into the boiling liquid.
6. Continue preparing the future chocolate paste, stirring vigorously until you get a homogeneous mass. This will help avoid the formation of lumps, which negatively affect the quality of the finished dish.
7. Keep the future paste on low heat for a few more minutes so that it does not become thick.
8. Pour the finished raw materials into a suitable container.

When the pasta has cooled completely, you can cover it and put it in the refrigerator. Over the next 24 hours, the product will completely harden and will be suitable for further use.

How to make chocolate paste from cocoa

Chocolate paste made from cocoa tastes like Nutella, which can be bought in almost every store. But the main advantage of homemade sweets lies in the natural composition and quality products that the housewife uses in the cooking process. Just like a store-bought product, pasta made with your own hands has the required thickness, which allows you to spread it on cookies or toast.

The secret to making chocolate paste at home lies in the recipe. It includes 2 very important ingredients: cocoa and hazelnuts. They are the ones who fill the delicacy with the most delicate taste.

The recipe for homemade chocolate spread with cocoa includes the following ingredients:

• milk – 4 glasses;
• sugar – 4 cups;
• butter – 100 g;
• cocoa – 6 tablespoons;
• flour - 4 tablespoons;
• hazelnuts – 3-4 tablespoons;
• salt – ½ teaspoon.

The main advantage of homemade delicacies is the absence of any preservatives and thickeners that are used in products sold in stores. Thanks to this, chocolate paste can be given even to small children and people who are allergic to these components.

To prepare homemade delicacies, you must follow the following sequence of actions:

1. Mix flour with cocoa.
2. Sift the resulting mixture thoroughly.
3. Add sugar and salt to it, then mix everything again.
4. Carefully begin adding milk. It is best to do this in small portions, thoroughly mixing the composition each time. This will help prevent the formation of lumps.
5. After all the milk has been added and thoroughly mixed, the resulting mixture can be placed on low heat.
6. Bring the mixture to a boil without stopping stirring.
7. Chop the nuts, mix them with oil and add everything to the boiling liquid.
8. Cook the chocolate paste until it reaches the desired thickness.

When all the steps are completed, homemade Nutella needs to be poured into a special container, allowed to cool completely, after which it can be put in the refrigerator. All household members will be delighted with this delicacy recipe.

Video of making chocolate spread at home

httpss://youtu.be/5cECfQ_5zfs

Chocolate spread without cooking

Of all the known chocolate spread recipes, one of the simplest preparation methods is the one in which there is no cooking process. Thanks to this, the delicacy will be ready within a short period of time, and the housewife does not need to make any special efforts to create a culinary masterpiece from chocolate.

To add a special taste, you can use chopped nuts or other natural flavors. For example, vanilla, cinnamon or lemon zest. Powdered sugar can be used for decoration. If you don’t have it, you can take regular sugar and grind it using a coffee grinder. Thanks to the component, the mass will become homogeneous in composition.

In order to make cocoa-based chocolate spread at home, you need to prepare the following ingredients:

• 150 ml milk. It must be boiled and cooled in advance;
• 4 tablespoons of powdered sugar;
• 1 packet of vanilla sugar;
• 4 tablespoons of milk powder;
• 4 tablespoons cocoa;
• 350 ml. vegetable oil. It is advisable to choose an unscented one.

Every housewife can prepare nut chocolate mass if she follows a certain algorithm of actions. It includes the step-by-step implementation of the following steps:

1. Add powdered sugar and vanilla sugar to the milk.
2. Mix everything thoroughly.
3. Beat the resulting mass using a blender until all components are thoroughly mixed.
4. Add dry milk. It is better to do this in small portions, stirring again after each portion. This will help prevent lumps from forming, which will negatively affect the finished product.
5. When the milk powder is completely added, you can proceed to pouring in the vegetable oil. This is best done with a thin stream.
6. After this, the composition must continue to be thoroughly beaten until it begins to thicken.
7. Next, you should take 4 tablespoons of the future chocolate paste and transfer them to a separate container.
8. Add cocoa to the remaining mass and then mix again using a blender.

To make the chocolate paste look like a store-bought product, you should take a glass jar and put the mixture into it in layers. Thanks to this, the product will not only have an amazing taste, but will also become visually very attractive, especially for young children. Although you won’t be able to pull any adult away from this homemade delicacy.

Recipe for chocolate spread with milk powder

A chocolate paste recipe should be in every housewife's arsenal. This dish delights both children and adults. There are different ways to prepare homemade chocolate spread, but the following recipe is distinguished by its ease of execution and exquisite taste. In addition, only natural ingredients are used in the cooking process, which fill the dish with additional beneficial properties.

The main component of the delicacy is milk powder. Also, the composition must contain cocoa; by adding it in larger or smaller quantities, you can adjust the chocolate flavor of the finished dish. Each person has their own preferences: some like the rich taste of chocolate, others, on the contrary, a subtle aroma. The sweetness of the chocolate paste is also adjusted. It depends on the amount of granulated sugar added.

To fill the treat with healthy qualities, add crushed peanuts or another type of nut powder.

In order to make classic chocolate paste from cocoa with the addition of milk powder, you need to prepare the following set of products in advance:

• 200 g milk powder;
• 250 g granulated sugar;
• 75 ml. water;
• 5-6 tablespoons of cocoa powder;
• 70 g butter;
• 1 packet of vanilla sugar.

To prepare a unique chocolate spread, you need to follow several important steps during the cooking process. These include:

1. First you need to add granulated sugar to the water.
2. The mixture should be put on low heat until it reaches a syrup state.
3. Add butter to it.
4. Boil until the oil is completely dissolved, stirring constantly so that the composition acquires a homogeneous consistency.
5. Separately, take a container and sift the powdered milk into it.
6. Add cocoa and vanilla sugar to the bulk product.
7. Pour the syrup into the dry food mixture without allowing it to cool and thicken.
8. Mix everything thoroughly using a mixer or blender until smooth.

Ready chocolate spread can be stored in the refrigerator for a long time. The main thing is to cover the container with the product with a lid. But this delicacy is unlikely to remain for a long time; household members quickly eat the sweet mass.

In addition to the classic recipes for chocolate paste, there is one that is not quite ordinary. Its main distinguishing feature is that it is based on white chocolate. The mass prepared in this way has a delicate taste that will appeal to everyone, from young to old. White chocolate spread is soft, making it easy to spread on toast or simply eat with a spoon.

If you want to diversify the taste, you can add one or more of the following components to the composition:

• vanilla;
• chopped nuts;
• coconut flakes.

Each of them will give the finished dish an unusual aftertaste. White chocolate paste can be served as a separate independent dish or used as an addition to famous desserts. In any case, it turns out delicious.

To prepare the delicacy, you need to prepare the following ingredients:

• butter – 200 g;
• white chocolate – 200 g;
• condensed milk – 400 g;
• vanilla, chopped nuts or coconut flakes - to taste.

Cooking the dish includes the following steps:

1. Break the white chocolate into small pieces. Add butter to it.
2. Place the container with butter and chocolate in a water bath.
3. Gently stir the mixture.
4. Start adding condensed milk slowly. In order for the components to mix well with each other, you must use a mixer at minimum speed or a whisk.
5. When the composition acquires a homogeneous mass, it is tedious to add ingredients that are chosen to your taste. If desired, you can add only 1 of them or all together. It depends on what taste you want to get in the end.

When all the components have been added and the composition is thoroughly mixed, it can be sent to the refrigerator. Here the chocolate paste should remain for 3-4 hours. During this time it will thicken enough.

Making chocolate paste should not be limited to classic recipes. The more the housewife knows about different ways to get truly unusual and tasty delicacies, the more all family members will appreciate her. One of the most interesting methods for making chocolate spread at home is to use bananas as a base. This culinary masterpiece can be given to children and adults as a tomorrow or used to soak cakes.

In order to prepare delicious nut-free chocolate spread at home, you need to prepare the following components:

• banana – 3 pcs.;
• orange – 1 pc.;
• dark chocolate – 100 gr.;
• granulated sugar – 2-3 tablespoons;
• vanillin – 1 g.

The cooking process must begin with the preparation of jam based on orange and bananas. To do this, only the juice is squeezed out of the citrus, and the rest of the fruits are simply chopped. Both components must be thoroughly mixed and sugar added to them. The container with the resulting mass is placed on low heat and slowly brought to a boil. Leave on the fire for a couple of minutes so that the mixture can cook a little. The degree of readiness can be determined by the bananas. They should soften completely, making the mixture smooth.

While the composition is hot, it is tedious to quickly add chocolate previously broken into pieces. Then pour in the vanilla and begin to thoroughly knead the mixture until all the chocolate has melted. When this happens, the future paste should be allowed to cool slightly, then use a blender to make the mass more homogeneous and airy. Under no circumstances should household appliances be used to mix hot foods. There is a high risk of it breaking.

After the manipulations with the blender are completed, the chocolate-banana butter should be put in the refrigerator. Here it will finally thicken and be completely ready for use. The sweet mass can be stored for 2 weeks.

Chocolate spread without flour

There is a universal recipe for chocolate paste that is prepared without flour. This homemade delicacy is suitable for decorating pastries, pies, or as a stand-alone dessert, which will be an ideal addition to your morning coffee.

To make chocolate paste, you need to prepare the following components in advance:

• 8 tablespoons cocoa powder;
• 180 g butter;
• 200 ml. milk with fat content 2.5%;
• 200 g sugar;
• 180 g. 20% sour cream;
• 1 pack of vanilla.

This recipe is easy and quick to prepare. Children and adults will like it, even despite the fact that you can make chocolate spread without hazelnuts.

First, mix sugar, cocoa powder and milk. After which vanillin and melted butter are added to the composition. Everything is mixed again until smooth, making sure that no lumps form in the mixture.

Place the container with the future chocolate spread on the fire and cook over medium heat. The sweet mass should be whisked periodically. This will help make the consistency uniform.

Before boiling, add sour cream to the mixture and continue to work with a whisk. This should be done continuously until the paste acquires a natural consistency. Constantly stirring with a whisk will also prevent the risk of burning, which will ruin the dish. From the moment the paste boils, the mass is boiled, stirring constantly with a whisk, for another 15 minutes.

After this, the chocolate paste needs to be allowed to cool down, and then it is poured into a jar and stored in the refrigerator.

Called gianduja.

The color is deep brown, the smell is sweet, the consistency is thick. The paste should not flow, flow or crumble. In this dessert, the mass fraction of cocoa products should be at least 12%. Pasta without chemical ingredients can be stored for up to 6 months. Packaged in plastic or glass containers (jars), volume from 20 to 500 ml. Cover with foil and then roll up the lids.

Gianduja is a specialty of 19th century Turin. The spread of chocolate spread with a nut component in the mid-20th century was facilitated by rising prices for cocoa beans and taxes on chocolate after World War II. The creator of the most famous Nutella chocolate-nut spread is confectioner Pietro Ferrero. It is alleged that he invented this dessert by accident, while trying to figure out how to sell chocolates that had melted and lost their shape. The solution was to spread the chocolate-hazelnut candy mixture onto white bread.

In Italy, the Ferrero concern specializes in chocolate paste, and in Germany, the Schwartau concern. In Russia, paste is produced by Arfo JSC and Krasny Oktyabr JSC. Some Russian confectioners prefer pine nuts when producing chocolate-nut butter.

Chocolate spread is used not only as a single dish (spread on white bread), but is also included in complex cakes - cakes, pastries, biscuits, pancakes, ice cream.

see also

• Peanut butter is a staple of American cuisine.

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Notes

Semi-finished products Beverages Chocolate

Excerpt characterizing Chocolate spread

Rostov, wiping his dirty hands on his leggings, looked back at his enemy and wanted to run further, believing that the further he went forward, the better it would be. But Bogdanich, although he did not look and did not recognize Rostov, shouted at him:
- Who is running along the middle of the bridge? On the right side! Juncker, go back! - he shouted angrily and turned to Denisov, who, flaunting his courage, rode on horseback onto the planks of the bridge.
- Why take risks, captain! “You should get down,” said the colonel.
- Eh! he will find the culprit,” answered Vaska Denisov, turning in the saddle.

Meanwhile, Nesvitsky, Zherkov and the retinue officer stood together outside the shots and looked either at this small group of people in yellow shakos, dark green jackets embroidered with strings, and blue leggings, swarming near the bridge, then at the other side, at the blue hoods and groups approaching in the distance with horses, which could easily be recognized as tools.
“Will the bridge be lit or not? Who came first? Will they run up and set fire to the bridge, or will the French drive up with grapeshot and kill them? These questions, with a sinking heart, were involuntarily asked by each of the large number of troops who stood over the bridge and, in the bright evening light, looked at the bridge and the hussars and on the other side, at the moving blue hoods with bayonets and guns.
- Oh! will go to the hussars! - said Nesvitsky, - no further than a grape shot now.
“It was in vain that he led so many people,” said the retinue officer.
“Indeed,” said Nesvitsky. “If only we had sent two young men here, it would have been all the same.”
“Oh, your Excellency,” Zherkov intervened, not taking his eyes off the hussars, but all with his naive manner, due to which it was impossible to guess whether what he was saying was serious or not. - Oh, your Excellency! How do you judge! Send two people, but who will give us Vladimir with a bow? Otherwise, even if they beat you up, you can represent the squadron and receive a bow yourself. Our Bogdanich knows the rules.
“Well,” said the retinue officer, “this is buckshot!”
He pointed to the French guns, which were being removed from their limbers and hastily driving away.
On the French side, in those groups where there were guns, smoke appeared, another, a third, almost at the same time, and at the very minute the sound of the first shot reached, a fourth appeared. Two sounds, one after the other, and a third.

Chocolate spread is a favorite delicacy for small and large sweet tooths. Its traditional use is making sandwiches, but in addition it can be used as a filling for bagels, a layer of cakes, and in baking. There are as many ways to use it as there are recipes.

The paste according to this recipe turns out very smooth, similar to thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product must be of high quality and should not be replaced with confectionery glaze.

Ingredient proportions per serving:

• 500 ml milk;
• 200 g butter;
• 100 g dark chocolate;
• 120 g granulated sugar;
• 120 g flour;
• 120 g cocoa powder.

Chocolate paste recipe step by step:

1. Pour sugar into a suitable sized container. Sift flour and cocoa powder there. Carefully mix all components of the bulk mixture with a whisk.
2. Bring the milk to a boil and pour it into the dry ingredients in a thin stream, stirring everything with a whisk until smooth.
3. Return the resulting mixture to the stove and simmer until thick. Remove from the stove and first add the chocolate broken into small pieces, and then the cubes of butter at room temperature.
4. Stir the paste until the chocolate and butter are completely dispersed into the total mass. When the chocolate mixture has cooled, beat it a little with a mixer for extra lightness. Store the treat in a glass jar.

Nutella at home

Nutella chocolate spread, which made the Ferrero family of Italian confectioners famous, is popular in corners all over the world. An important component of the paste are nuts. The classic version uses roasted hazelnuts, but in the homemade version of the delicacy you can also use other nuts (walnuts, peanuts, hazelnuts, almonds).

List of products used in making homemade Nutella:

• 400 ml milk;
• 400 g sugar;
• 150 g of roasted kernels of selected nuts;
• 40 g flour;
• 60 g cocoa powder;
• 100 g butter;
• 3 g salt.

Cooking method:

1. Take the butter out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind the nuts into powder. The smaller its particles, the more uniform the texture of the finished product will be.
2. Combine milk with sugar, flour and cocoa. This mixture must be stirred as thoroughly as possible so that there are no even the smallest lumps, and bring it to a boil over low heat.
3. Add nut flour and salt to the container with the bubbling mixture. The last component will act as a natural flavor enhancer. Boil the paste to the required thickness.
4. Then cool the chocolate mass to 40-50 degrees, add butter and beat with a mixer until smooth.

How to make a cocoa treat

The recipe for this paste differs from most in the absence of heat treatment, however, the mass is thick with a rich chocolate taste.

To prepare it you need to take:

• 175 ml refined vegetable oil;
• 100 g roasted and powdered walnuts;
• 100 ml milk;
• 100 g granulated sugar;
• 50 g cocoa powder;
• 2 g vanillin powder.

How to prepare chocolate spread step by step:

1. Combine milk and sugar in an immersion blender bowl. Beat these products until all grains are completely dissolved.
2. Then turn on the device at maximum power and add vegetable oil in a thin stream. The mass will gradually thicken.
3. At the end of whipping, add cocoa and crushed nuts. After this, beat for a couple more minutes, transfer to a suitable container and place in the refrigerator overnight to stabilize.

Chocolate-nut butter

Nuts are an essential component in many chocolate spread recipes.

For preparation, you can use either one type or a mixture of several nut components, as in this recipe based on condensed milk:

• 370 g condensed milk;
• 100 g assorted nuts, ground into powder;
• 150 g butter;
• 50 g dark chocolate;
• 40 cocoa powder;
• 10 g wheat flour.

Cooking steps:

1. Place chocolate chopped into small pieces into hot melted butter and mix until butter and chocolate become one mass.
2. Pour condensed milk into the resulting mixture, sift the flour and cocoa and place on the stove. Stirring continuously, bring the contents of the container to a boil. Immediately remove from heat, add nut flour, stir and the paste is ready.

Dessert with coffee flavor

Light invigorating notes of coffee will not only delight coffee lovers, but will also give a boost of energy in the morning if this chocolate spread complements crispy toast.

To prepare an invigorating dessert you will need:

• 500 ml milk;
• 350 g sugar;
• 100 g butter;
• 90 g cocoa;
• 90 g flour;
• 5 g instant coffee.

Preparation:

1. Sift flour and cocoa into a thick-bottomed pan, add coffee and sugar. Stir dry ingredients with a whisk. Next, pour in the milk, whisk all the lumps again until smooth and add butter.
2. Place the contents of the pan over medium heat and cook until thick, stirring continuously. Cool the pasta by covering it with cling film and then pour it into jars.

Cooking with white chocolate

White chocolate chocolate spread according to this recipe is prepared with a small amount of nuts. In this case, it is best to use almonds, especially since they can be purchased in the form of almond flour.

To prepare the treat you will need:

• 150 g condensed milk;
• 100 g white chocolate;
• 100 g butter;
• 20 g almond flour or finely chopped almonds.

Progress:

1. In a container of suitable capacity, combine diced butter and chocolate broken into pieces. Bring these ingredients to a liquid state in a steam bath.
2. Next, add almond flour and condensed milk, stir until the mixture becomes homogeneous. Literally two minutes after this, remove the pasta from the heat. After cooling, the product is ready for use.

Chocolate spread with milk powder

If you use powdered milk rather than natural milk as the basis for the paste, the preparation technology will change slightly. There will be no need to boil the product until it thickens, and the consistency of the lipstick can always be adjusted by the amount of nuts.

For a half-liter jar of chocolate spread with milk powder, take:

• 250 g milk powder;
• 150 g sugar;
• 150 g peanuts (or other nuts);
• 100 ml water;
• 50 g cocoa;
• 50 g butter.

Progress:

1. Fry the peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husks, which will be easily separated, and grind into flour using a blender or coffee grinder. The size of the grains can be adjusted according to your taste preferences.
2. Put sugar and water on fire. Cook the syrup for five minutes after boiling, making sure that the sugar does not burn. Remove the syrup from the stove.
3. First add cocoa powder to the hot syrup and stir thoroughly. Follow with the butter, stir the mixture until the creamy product is completely dispersed.
4. Next, add dry milk one tablespoon at a time into the mixture, stirring thoroughly to eliminate any lumps. Stir in the nuts last. After this, remove the pasta for further storage or serve.





The vegetarian version of chocolate spread includes:

• 200 g black beans;
• 90-120 g honey;
• 80 g nuts;
• 80 g cocoa powder;
• 40 g coconut oil.

How to make chocolate spread:

1. Soak the beans in cold water for 12 hours. You can do this the night before. Boil the swollen beans in water until tender. Roast the nuts in a dry frying pan. Grind the prepared beans and nuts through a meat grinder.
2. All ingredients of the paste are placed in a blender bowl and blended until the desired texture is obtained. The paste should be grain-free, smooth and homogeneous. The shelf life of such a product in a hermetically sealed jar on a refrigerator shelf is up to one month.

The person who figured out how to spread everyone's adored chocolate on bread is truly a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. This was not a well-thought-out marketing ploy; the idea of ​​​​creating a completely new delicacy appeared thanks to melted chocolates. This is how a product appeared that both adults and children adore - chocolate spread, which will become the main character of our article.

Cooking secrets

Today you can buy it in absolutely any, even the smallest store, but few people are satisfied with the quality of the purchased product, because the number of chemical components there is simply off the charts. There are fewer and fewer people willing to eat thickeners, flavor enhancers, preservatives and colorings under the guise of an appetizing delicacy, especially since cooked at home The paste is in no way inferior in taste to the store-bought version. And the most important thing is that you yourself control the quality of the products from which it is made.

There are also secrets that will help make the dessert taste impeccable:

• It is better to take country milk or a store-bought version with maximum fat content;
• It is advisable not to replace butter with margarine or spread that contains vegetable oils;
• Be sure to add a pinch of salt. Our task here is not to add salt, but to add a new flavor to the dish. Salt seems to emphasize the sweetness of the paste and makes the taste of chocolate more intense;
• Cook in a steam bath. It will take a little more time than you would have spent cooking over a fire, but all the ingredients will be heated and mixed evenly without burning.

But even the deliciousness you prepare yourself shouldn’t get carried away, because its calorie content is very high - depending on the set of products, it ranges from 360 to 560 kcal per 100 grams.

There are many options for making chocolate spread at home, but we have selected the most popular ones for you. recipes.

Homemade Nutella

The well-known chocolate spread is very easy to make yourself. You don't need any special culinary skills for this, just a little inspiration and the simplest ingredients.

Ingredients:

• Sugar - 1 glass;
• Milk - 1 glass;
• Flour - 1 tablespoon (heaped);
• Butter - 70 grams;
• Cocoa - 2 tablespoons;
• Ground nuts - to taste.

Cooking method:

1. Sift flour and cocoa through a strainer and mix with sugar.
2. Boil milk and dissolve butter in it.
3. Mix the dry ingredients with milk and simmer the mixture over low heat or a water bath for 10 minutes.
4. Add nuts, pour into a jar and let cool, then put in the refrigerator.

Initially, the paste will not be too thick, but do not worry - it will reach the desired consistency in the refrigerator. It may take from 3 to 6 hours to completely harden.

Chocolate-nut butter

This is a low-calorie dessert option since there is no butter in the recipe. The second significant advantage is that such pasta does not need to be cooked.

Ingredients:

• Milk - 1 glass (200 ml);
• Vegetable oil - 300 ml;
• Cocoa - 3 tablespoons;
• Powdered milk - 3 tablespoons;
• Powdered sugar - 150 grams;
• Vanillin - to taste;
• Nuts - 1 cup.

Cooking method:

1. Peel the nuts, lightly fry and chop.
2. Heat the milk to 60 degrees, there is no need to bring it to a boil.
3. Dissolve the powdered sugar in the heated milk, then add the vegetable oil. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
4. Continuing to beat, add milk powder and cocoa. Bring the mixture to a homogeneous consistency, then turn off the blender.

The last step is to add the chopped nuts and place them in the jars. It will take about 12 hours for the paste to thicken, so it’s better to cook it in the evening so that you can treat yourself to a delicious breakfast in the morning.

Chocolate Peanut Butter

This incredibly tasty and aromatic dessert can be used not only as an addition to toast or cookies, it will be an excellent cream for cakes.

Ingredients:

• Cocoa - 0.5 cups;
• Peanuts - 2 cups;
• Peanut butter - 3 tablespoons;
• Powdered sugar - ¾ cup;
• Salt - a pinch.

Cooking method:

1. Peel the peanuts and roast them. To do this, you first need to rinse it thoroughly, shake off excess water using a sieve, then distribute it evenly on a baking sheet and place it in an oven preheated to 200 degrees for about 10 minutes. The pleasant aroma and golden color of the nuts will indicate readiness.
2. Place the finished nuts into a blender as quickly as possible and grind for about 5-7 minutes.
3. Add powder, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue whisking until you get a homogeneous consistency.

That's all, actually. We taste the finished product; if desired, you can add a little sugar or salt. If the paste is too thick, you can thin it with the remaining peanut butter. Keep homemade chocolate and nut The paste should be kept in a tightly closed container. The maximum period is 1 week, but as a rule, it is eaten in a matter of hours.

Chocolate spread with eggs

Do not be confused by such an unusual product for pastas, because its taste will not be felt at all, but the eggs will give the pasta lightness and airiness. It is also worth considering that the shelf life of such a product will be significantly shorter, so it is better to prepare a small portion.

Ingredients:

• Sugar - 1.5 cups;
• Milk -1 glass;
• Egg - 1 piece;
• Ground nuts - 1/3 cup;
• Cocoa - 1 tablespoon;
• Flour - 1 tablespoon (without a slide);
• Butter - 1 tablespoon.

Cooking method:

1. We first remove the eggs and butter from the refrigerator; at the time of cooking, they should reach room temperature.
2. Beat the egg and sugar in a blender until smooth and thick.
3. Continuing to beat, gradually add flour into the mixture, followed by cocoa. To prevent lumps from forming, it is better to reduce the whipping speed. Then add chopped nuts to the chocolate mass, and lastly, soft butter. When the mass becomes homogeneous, turn off the blender.
4. Lastly, add the milk, stirring the mixture with a spoon.
5. Place the paste on medium heat and bring to a boil, then set the heat to minimum and cook for 10-15 minutes (in a water bath - 20-25 minutes), stirring constantly.

When you are completely satisfied with the thickness of the paste, turn off the heat and pour into tightly sealed containers. Let it cool and put it in the refrigerator. The paste can be consumed already warm, but after cooling its taste will be much richer and brighter.

There is always a place for celebration in life. And a piece of white bread or an ordinary cracker can easily be turned into a delicious dessert using chocolate and nut butter. Authentic and delicious chocolate spreads are made exclusively from the most natural products, the freshest milk, high-quality cocoa and hazelnuts. But is this really so?

The spreading paste can be a la milk or dark chocolate, thick and viscous or more “viscous” consistency - it all depends on the imagination of the manufacturer. By the way, at home you can also “depict” such a pleasant addition to pancakes or cheesecakes. And most often, recipes for real and delicious chocolate spreads begin with the words: “Take cocoa powder...”. So the question arises: “Was there chocolate?”

Chocolate self-deception

Real chocolate is made from cocoa mass and cocoa butter, which are obtained from cocoa beans. A particularly valuable component is cocoa butter. It is thanks to him that chocolate, being both a hard and fragile product, melts deliciously in the mouth. But products prepared with cheap cocoa butter substitutes have a margarine aftertaste and stick unpleasantly to the palate.

Judging by the name, these pastes contain two tasty and healthy ingredients at once - nuts and chocolate. The paste is good for making sweet sandwiches for tea and various desserts. You can try using it to make the famous dessert tiramisu or make it into a filling for sweet pancakes.

But if you carefully read the composition of real and tasty chocolate spreads, you will easily be convinced that there is simply no real chocolate in their composition. Its role is successfully performed by cocoa powder, which provides a beautiful color, chocolate smell and taste. And instead of expensive cocoa butter, cheaper vegetable fats are included in the composition, making the pastes very affordable. It turns out cheap and tasty.

Benefits in the composition

The question is also open with nuts. Most often there are pastes with the addition of hazelnuts, but you can also create such a “sweet miracle” based on peanuts or almonds. Some pastes list them in their ingredients; some manufacturers limit themselves to only nut flavoring. Of course, real nuts are much healthier than their smell!

In addition to cocoa products, nuts and, of course, sugar, real and delicious chocolate spreads contain such an ingredient as lecithin, also known as the emulsifier E322. This substance is responsible for the “correct” and uniform consistency of the product; lecithin is part of the group of phospholipids that are found in vegetable oils. Studies have shown that no adverse changes occur when consuming lecithin in the human body.

Follow the recipe

The technology for preparing pastes is very simple at first glance: mix all the ingredients and you’re done. But if you try to prepare such a product at home yourself, it will become clear that experience, dexterity, and most importantly, high-quality ingredients are required. Of course, you can add real chocolate to your homemade pasta, and don’t skimp on your favorite nuts, but such a product will turn out to be much more expensive than a store-bought treat. And if you do not maintain the correct proportions of ingredients, the paste may turn out to be too liquid or, conversely, too thick. The ratio of nuts and cocoa is also important: they should not “clog” the taste, but harmoniously complement each other. Too much cocoa powder in the composition - and the paste will turn out bitter, too much sugar - cloying, and “too much” with fats, even with real butter, can result in not a paste, but chocolate butter.