Chocolate spread
Ingredients
75 g Sugar
200 ml Milk
250 g Butter
Tools
Saucepan
Mixer
2 Glass jars 250 ml
Preparation
Recipe for 2 jars of spreadable paste
Heat the milk and sugar to 75 ° C.
Pour over the chocolate callets and mix well.
At 35 ° C add the butter at room temperature and mix well.
Pour the lukewarm mixture into the jars, screw the lid on and store upside down in the refrigerator for at least 1 hour to harden.
Tips for extra finishing
Always store this chocolate in the fridge!