Chocolate Spread Recipe
You will have more chocolate spread than you need to fill a batch of chocolate buns, but it keeps for weeks in the fridge. It's important to use really good dark chocolate for the rich flavour. Just think of all the ways you can use it!
Equipment
- Saucepan
- Wooden spoon or whisk
- Plastic box with lid
Ingredients
For the Chocolate Spread Filling
- 60 ml water
- 100 gr caster sugar
- 20 gr cocoa powder unsweetened
- 5 ml vanilla extract
- 110 gr 70% dark chocolate either buttons or a tablet broken into pieces
- 130 gr butter cubed salted or unsalted
- 1 pinch salt
Instructions
Make the chocolate spread
- In a saucepan, melt the water, sugar, cocoa and salt until the mixture lightly bubbles
- Remove from the heat and add the butter and chocolate. Stir until completely melted. Add the vanilla extract.
- Pour into a container with a lid. When cool put into fridge. It will keep for weeks. Before using in baking remove from the fridge 30 minutes before you need to use it.
Notes
This recipe is adapted from Lick the Knife Clean Chocolate Spread Recipe with kind permission of Elizabeth Lau.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
