Thick chocolate paste

Your sweet tooth will be delighted with this chocolate-nut paste. The pasta turns out very tasty, and as for me it is very sweet, but I have a family of sweet tooth). The taste is somewhat reminiscent of milk chocolate, if you like chocolate with bitterness, then add 4 or 5 spoons of cocoa, while reducing the amount of milk powder. You can simply spread this paste on bread, or you can layer rolls or cakes, or combine cookies with them, there are many options and they are all very tasty. The recipe for this chocolate paste was handed to me by my husband when he found out that we have powdered milk at home. As it turned out, he cooked this pasta himself in his early childhood, and he is ready to eat it just with spoons.

Irisha

Recipe author

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Composition / ingredients

Servings:

Milk powder

250

Sugar

150

Cocoa powder

Water

100

Butter

Nuts and seeds

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 16 g

Fats 22 % 19 g

Carbohydrates 59 % 50 g

386 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 20 min

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To start, boil the syrup, add sugar to the water and cook for 5 minutes after boiling, add cocoa powder to the finished hot syrup, mix, then butter and mix everything well until the butter melts.

Now add the sifted powdered milk in small portions to the finished syrup and mix everything thoroughly with a mixer or manually. Make sure there are no lumps. Optionally, you can add any chopped and lightly roasted nuts.

That's all our pasta is ready. Pour into a suitable container and leave to cool. As it cools, the paste becomes thicker. This paste can simply be spread on bread, can be used as a cream. Bon appetit!