The person who guessed to spread the chocolate adored by everyone on bread is really a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. It was not a deliberate marketing ploy, the idea of ​​creating a completely new delicacy came from melted chocolates... This is how a product appeared that is adored by both adults and children - chocolate paste, which will become the main character of our article.

Cooking secrets

Today it can be bought in absolutely any, even the smallest, store, but few people are satisfied with the quality of the purchased product, because the amount of chemical components there simply goes off scale. There are fewer and fewer people who want to eat thickeners, flavor enhancers, preservatives and dyes under the guise of an appetizing delicacy every time, especially since cooked at home pasta is in no way inferior in taste to the purchased version. And most importantly, you yourself control the quality of the products from which it is made.

There are also secrets that will help to make the taste of the dessert flawless:

• It is better to take milk from a village or store version of the maximum fat content;
• It is advisable not to replace butter with margarine or spread, which contain vegetable oils;
• Be sure to add a pinch of salt. Here our task is not to add salt, but to give a new flavor to the dish. Salt, as it were, emphasizes the sweetness of the pasta and makes the chocolate taste more intense;
• Cook on a steam bath. it will take a little longer than you would spend cooking over a fire, but all the food will warm up and mix evenly without burning.

But even a deliciousness prepared on your own should not be 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 for you. recipes.

Homemade nutella

The well-known chocolate spread is very easy to make yourself. This does not require any special culinary skills, just a little inspiration and the simplest products.

Ingredients:

• Sugar - 1 glass;
• Milk - 1 glass;
• Flour - 1 tablespoon (with a slide);
• 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 in it butter.
3. Mix dry ingredients with milk and boil the mass over low heat or water bath for 10 minutes.
4. Add nuts, pour into a jar and let cool, after which we send to the refrigerator.

Initially, the paste will not be too thick, but don't worry - it will reach the desired consistency in the refrigerator. It can take from 3 to 6 hours to fully solidify.

Chocolate Nut Butter

This is an option low calorie dessert as there is no butter in the recipe. The second significant plus is that such a paste does not need to be cooked.

Ingredients:

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

Cooking method:

1. Peel the nuts, fry a little and chop.
2. We heat the milk to 60 degrees, you do not need to bring it to a boil.
3. Dissolve the icing sugar in the heated milk, and then send it there 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 whisk, add powdered milk and cocoa. Bring the mass to a homogeneous consistency, then turn off the blender.

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

Chocolate Peanut Butter

An insanely delicious and aromatic dessert can be used not only as an addition to toasts 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 glass;
• A pinch of salt.

Cooking method:

1. Peel and fry the peanuts. To do this, you first need to rinse it thoroughly, shake off excess water with a sieve, then evenly distribute it on a baking sheet and send it to an oven preheated to 200 degrees for about 10 minutes. The pleasant aroma and golden color of the nuts will indicate readiness.
2. We load 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 beating until you get a homogeneous consistency.

That, in fact, is all. We try the finished product; if desired, you can add a little sugar or salt there. Too thick a paste can be diluted with the remaining peanut butter. Keep homemade chocolate-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 pastes, because its taste will not be felt at all, but eggs will give the paste lightness and airiness. It should also be borne in mind that the shelf life of such a product will be significantly shorter, therefore it is better to cook 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 (no 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 with a blender until smooth.
3. Continuing to beat, gradually introduce flour into the mixture, after which - cocoa. To prevent lumps from forming, it is better to slow down the whipping speed. Then add chopped nuts to the chocolate mass, and last of all - soft butter. When the mass becomes homogeneous, turn off the blender.
4. Last but not least, add milk, stirring the mixture with a spoon.
5. Put the pasta on medium heat and bring to a boil, then set the minimum fire level and boil for 10-15 minutes (in a water bath - 20-25 minutes), stirring constantly.

When the thickness of the paste will completely suit you, turn off the heat and pour it into tightly closing containers. Let it cool and send it to the refrigerator. The paste can be consumed already in a warm state, but after cooling, its taste will be much richer and brighter.

Chocolate paste Is a great addition to toasts, pancakes, pancakes, ice cream. You can also use it as a filling for baking. Delicious and aromatic chocolate paste - a recipe for which every housewife can cook at home.

How to make chocolate spread

On store shelves, you can find many bright jars with sweet contents. But the composition often leaves much to be desired: colorants, thickeners, flavors, preservatives ... But not only adults, but also children love to eat chocolate. The way out is homemade chocolate paste, the recipe for which is absolutely safe for health.

It is important to use good quality food for cooking. Cocoa powder must be natural, no additives. Sour cream, butter, milk - without milk fat substitutes. It is advisable not to use products with a lower fat content than indicated in the recipe. This can affect the consistency of the finished product.

The amount of sugar in the recipe can be changed to your liking. If you use powdered sugar instead of sugar, it will dissolve faster and the mass will become more homogeneous.

Salt is a natural flavor enhancer. A small pinch added during the cooking process will accentuate the sweetness of the dish.

So that the delicacy does not burn, it must be cooked on small fire stirring constantly. Hot paste may look runny, but in cold conditions it will thicken and spread easily.

To diversify the taste and texture of the finished dessert, you can add to it:

• nuts or seeds;
• coconut flakes;
• cookie crumbs;
• puffed rice or cornflakes;
• grated chocolate.

How to use chocolate spread? The most obvious option is to spread it on bread or simply eat a spoonful of hot drinks with spoons. You can use it as a filling for pancakes, puffs, sand baskets, smear the cake layers.

Chocolate Nut Butter

Recipe chocolate nut spread can be classified as fast. Cooking this delicious treats takes no more than half an hour.

You will need:

• cocoa powder - 60 g
• sugar - 200 g
• flour - 65 g
• sour cream 20% - 250 g
• milk 2.5% - 200 ml
• peeled walnuts- 100 g

Step by step cooking:

1. Grind the nuts with a blender or meat grinder. You can chop with a knife, in this case, the pieces will be clearly felt in the finished dish.
2. Mix dry ingredients in a saucepan - cocoa, flour, sugar.
3. Add sour cream, pour in milk, stir.
4. Place the pot on low heat and cook for 15 minutes, stirring constantly.
5. When the paste begins to thicken, add the chopped nuts, stir and remove from the stove.
6. It is advisable to chill the dessert before serving.

The result is a dense and soft mass with a pronounced nutty aroma. Even the photo seems to smell.
Instead of walnuts, you can take other nuts, or you can not add them at all. In this case, it will turn out basic recipe chocolate paste from cocoa.

Chocolate paste with milk powder

How to make chocolate spread if your home runs out of milk? No problem! If you have milk powder, you can also make dessert on it.

Ingredients:

• powdered milk or cream - 200 g
• sugar - 250 g
• cocoa powder - 60 g
• butter 82% - 70 g
• water - 75 ml

Preparation:

1. Pour water into a saucepan, add sugar and put on medium heat, stirring occasionally.
2. After boiling, cook the syrup for 5 minutes. At this time, combine the powdered milk and cocoa in a bowl.
3. Remove the pan from heat, add the sliced ​​or melted butter and stir until dissolved.
4. Gently pour warm syrup into a bowl with dry ingredients. Stir well so that no lumps remain. Best of all, a mixer will cope with this task.
5. Let the finished cocoa paste cool and refrigerate.

Wheat flour-free chocolate spread

Another way to make cocoa chocolate spread. The pasta for this recipe is very delicate, with a silky texture. It tastes closer to dark chocolate. To get a creamier shade, some of the milk can be replaced with sour cream.

Ingredients:

• cocoa powder - 75 g
• butter 82% - 180 g
• sugar - 200 g
• milk 2.5% - 200 ml
• sour cream 20% - 180 g
• vanillin to taste

Cooking method:

1. Cut the butter into small pieces. Combine it in a saucepan with cocoa, sugar, milk and vanilla.
2. Put on fire and cook, stirring with a whisk, until the mixture is smooth. Do not bring to a boil.
3. Add sour cream, beat a little and continue to cook over low heat for 15 minutes. Make sure that the mixture does not boil too much and remember to stir to prevent it from burning.
4. When the paste has boiled down to the desired consistency, pour it into a clean jar and cool.

Uncooked chocolate spread

Unexpected guests are on the doorstep. Or you need to quickly prepare the filling for the buns. Or a child suddenly craved a sandwich with chocolate spread for an afternoon snack ... In a word, an urgent need for chocolate paste, and a homemade recipe with cocoa involves a long boiling on the stove. In this case, a five-minute pasta will help out, which does not need to be cooked.

Ingredients:

• odorless sunflower oil - 180 ml
• milk - 100 ml
• cocoa - 2 tbsp. l.
• powdered milk - 2 tbsp. l.
• sugar (or powdered sugar) - 2 tbsp. l.
• finely chopped nuts (optional) - 2 tbsp. l.

Cooking method:

1. Pour milk into a bowl and add sugar.
2. Beat with a mixer, pouring in the oil in a thin stream.
3. When the mixture is thick and dense, add the cocoa powder, milk powder and nut crumbs.
4. Stir well and serve.

White chocolate paste

Another delicious and unusual recipe... Its originality lies in the fact that white chocolate is used for preparation, and no cocoa powder is added. The paste turns out to be especially tender and sweet.

Ingredients:

• butter 82% - 200 g
• white chocolate - 200 g
• condensed milk - 400 g
• vanilla, chopped almonds, coconut flakes(one or all of them) - to taste

To cook white paste easily:

1. Arrange water bath- put a bowl on top of a saucepan with boiling water so that its bottom touches the water.
2. Break the chocolate, cut the butter into small pieces and melt both products in a water bath.
3. Add condensed milk little by little, stirring constantly with a whisk or mixer.
4. When the mass becomes homogeneous, add the flavors, stir again and remove from heat.
5. Cool the mixture in the refrigerator for a few hours to thicken it.

You don't have to buy a breakfast addition like chocolate spread from the store - the recipe at home is easy to repeat, all the ingredients are available, and it takes a little time to prepare. The homemade treat does not contain harmful additives, and it can be safely given even to children.

Nutella is a cherished delicacy for many sweet tooths and gourmets. Of course, you can buy it in any supermarket, but everyone can cook Nutella at home. Moreover, let's not forget about the pragmatic aspect - cost savings. After all, in the store it costs not a penny, however home product will cost significantly less, and from high-quality and natural ingredients, and not from a surrogate.

Homemade chocolate spread Nutella

Will reveal the subtleties homemade delicious "Nutella" of five simple ingredients: flour, cocoa, sugar, milk and butter. The result is a jar of rich chocolate paste that will delight both adults and children.

Cooking tips chocolate Nutella at home:

• It is advisable to sift flour and cocoa through a fine sieve so that there are no lumps. Since they may no longer disperse en masse.
• If the pasta is prepared only for adults, you can add a little cognac, rum or liquor to the mass. The taste will turn out to be chocolates.
• Chocolate is often used instead of cocoa, and not only black bars. Milk or white will do. But then keep in mind that the amount of sweetener will have to be reduced.
• When adding sugar, be aware that its amount affects the consistency of the dessert. The more it is, the denser the paste will be.
• Homemade pasta is stored for 2 weeks in the refrigerator.
• For additional aroma and taste, roasted nuts (walnuts, pecans, almonds, hazelnuts and even peanuts) can be added to the mass. They can be put in pieces, crumbled or combined.
• You can cook Nutella not only on the basis of milk, but also from cream, sour cream, baby food, condensed or powdered milk.
• Butter can be replaced with vegetable oil, but refined without aroma and salt.

Ingredients for the recipe "Homemade Nutella without nuts"

• Milk - 600 ml
• Flour - 3 tablespoons
• Cocoa powder - 2 tablespoons
• Sugar - 5-6 tablespoons or to taste
• Butter - 50 g

How to cook pasta step by step with a photo at home

To make Nutella's chocolate paste, we need: powdered cocoa, flour, milk, sugar, butter.

Transfer the mixture to a convenient container and leave it to cool completely. Then Nutella can be stored in the refrigerator or used as directed. For example, you can make delicious waffles with it, or serve it with ice cream or, use it to layer cakes, decorate cakes, or as a frosting for muffins.

And you can simply apply a thick layer of pasta to bread and enjoy its delicious taste. After all, a home product can not be saved as an expensive purchased one.

Bon Appetit!

Video recipe

I suggest you look at the recipe for making chocolate-nut spread from the chef.

Friends, did you try to cook Nutella on your own at home? What did you use this chocolate paste for - just enjoying its amazing taste or using it to decorate a cake or cookie?

Making chocolate spread at home is easy and simple. Homemade chocolate spread is free from preservatives, thickeners, E-nis and other unnatural impurities.
Sandwiches are made from chocolate paste, it is served with pancakes and pancakes. Desserts and homemade sweets are made from chocolate paste, and sweet rolls and cakes are coated with it. In some recipes, chocolate paste is used in baking - muffins, muffins, cookies, bagels, gingerbread.

TIME: 30 min.

Light

Servings: 6

Ingredients

• Sugar - 10 tbsp l.
• Milk - 500 g
• Draining. oil - 1 pack
• Cocoa - 5 tbsp. l.
• Flour - 3 tbsp. l.

Preparation

This pasta cooks quickly and will appeal to the whole family.
So, the preparation is not laborious at all. Pour milk into a saucepan.
Cut the melted butter into medium pieces and send it to the pan with cold milk.


We put on a fairly small fire.
In a bowl, thoroughly mix the sugar, flour and cocoa until smooth, breaking the lumps.

When our butter has completely melted in milk, add a mixture of dry ingredients. Now is the time to stir vigorously with a whisk. Stir with a whisk constantly and thoroughly until it boils.

Chocolate paste is ready, pour into jars. Store, unless of course eat it right away, in the refrigerator.
You can serve this pasta with fresh bread or a loaf, with your favorite berries and fruits, or just like that. It is often used to decorate muffins (cupcakes) or pies. My pets with ice cream love her very much. Pasta is tasty both hot and cold.
My kids love these "chocolateburgers".

Chocolate spread is a favorite treat for small and large sweets. Its traditional use is making sandwiches, but besides that, it can be used as a filling for bagels, a layer of cakes, in baked goods. There are as many ways of application as there are recipes for cooking.

The paste for this recipe turns out to be 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 of milk;
• 200 g butter;
• 100 g dark chocolate;
• 120 g granulated sugar;
• 120 g flour;
• 120 g cocoa powder.

Chocolate pasta recipe step by step:

1. Pour sugar into a container of a suitable size. Sift flour and cocoa powder there. Thoroughly mix all the components of the free-flowing mixture with a whisk.
2. Bring the milk to a boil and pour in a thin stream to the dry ingredients, stirring everything with a whisk until smooth.
3. Return the resulting mixture to the stove and boil until thickened. Remove from the stove and place first the chopped chocolate into small slices and then the cubes of butter at room temperature.
4. Stir the paste until the chocolate and butter are completely dispersed in the mass. When the chocolate mixture has cooled, beat it slightly with a mixer for lightness. Store the treat by transferring it to a glass jar.

"Nutella" at home

The Nutella chocolate paste, which made the Ferrero family of Italian confectioners famous, is popular all over the world. Nuts are an important component of the paste. V classic version roasted hazelnuts are used, but in home version treats can be used with other nuts (walnuts, peanuts, hazelnuts, almonds).

The list of products used in the preparation of homemade "Nutella":

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

Cooking method:

1. We take the oil out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind nuts into powder. The smaller its particles are, the more uniform the texture of the finished product will be.
2. Combine milk with sugar, flour and cocoa. Stir this mixture 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 bowl 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 to it and beat with a mixer until smooth.

How to make a cocoa treat

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

To prepare it you need to take:

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

How to make chocolate spread step by step:

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

Chocolate Nut Butter

Nuts are an essential ingredient in many chocolate spread recipes.

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

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

Cooking steps:

1. Put chocolate chopped into small pieces in hot melted butter, mix to make butter and chocolate a single mass.
2. Pour condensed milk into the mixture, sift the cocoa flour and put on the stove. Bring the contents of the container to a boil, stirring constantly. Remove from heat immediately, add nut flour, stir and the paste is ready.

Dessert with coffee flavor

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

To prepare an invigorating dessert you will need:

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

Preparation:

1. Sift flour and cocoa into a saucepan with a thick bottom, add coffee and sugar. Stir dry ingredients with a whisk. Then pour in milk, shake all the lumps again with a whisk until smooth and add butter.
2. Put the contents of the saucepan over medium heat and cook, stirring continuously, until thick. Cool pasta by covering cling film into contact, and then put in jars.

Cooking with white chocolate

Chocolate spread from white chocolate 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 a treat you will need:

• 150 g of condensed milk;
• 100 g of 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 chopped chocolate. In a steam bath, bring these ingredients to a liquid state.
2. Then add almond flour and pour in condensed milk, stir to make the mixture homogeneous. Literally two minutes after that, remove the paste from the heat. After cooling down, the product is ready for use.

Chocolate paste with milk powder

If you take not natural, but powdered milk as the basis of the pasta, then the cooking 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.

Take for a half-liter jar of chocolate paste with milk powder:

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

Progress:

1. Fry peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husks, which will already be easily separated, and mix 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. Boil the syrup for five minutes after boiling, making sure that the sugar does not burn. Remove the syrup from the stove.
3. Pour cocoa powder into hot syrup and stir thoroughly. Behind him, send butter, stir the mass so that the creamy product is completely dispersed.
4. Next, add powdered milk in a tablespoon into the mixture, stirring carefully to eliminate lumps. Stir in the nuts last. After that, remove the pasta for further storage or serve.





The vegetarian chocolate spread includes:

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

How to make chocolate spread:

1. Soak beans in cold water for 12 hours. You can do this the night before. Boil the beans swollen in water until tender. Fry the nuts in a dry frying pan. Twist the prepared beans and nuts through a meat grinder.
2. All the components of the paste are placed in a blender bowl and interrupted until the desired texture is obtained. The paste should be free of grains, smooth and uniform. The shelf life of such a product is hermetically sealed. closed bank on a refrigerator shelf is up to one month.