Chocolate spread - Niet finaal
Here's the recipe for a homemade chocolate spread featuring genuine Belgian chocolate in the lead role. By picking chocolates with a lower fluidity, you're sure to create the right, smooth texture: soft and easy to spread. Can be stored at room temperature for about 5-6 months.
Recipe
Chocolate spread
| ingredients | preparation |
|---|---|
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Bring to the boil. |
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Pour over the cream and sugar mixture. |
Mix well and crystallise between 22-24°C. Pour into glass pots and leave to cool. |
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