Chocolate paste, cooking recipe by own hands
You know, sometimes a small failure can spoilall day. On the shoe, a heel breaks, and a rendezvous breaks off. In the bus, they pull out a USB flash drive from the purse with the final version of the project. The same trouble happened with a young confectioner from Italy. He was entrusted to prepare chocolate treats for the city holiday, but the weather was too sunny, and everything melted. It's a shame. But it was at this point that the future founder of the concern Ferrero Roche came up with the idea of a chocolate paste. After several years of experiments, Nutella's banks appeared on store shelves. A few months later, all Italy ate it for breakfast. It was a triumph. Very soon the cans of chocolate paste were exported all over the world. Today it can be bought without problems in the store, but why not cook at home. I'm sure it will not be worse.
Chocolate paste, the first recipe - with walnuts
The real chocolate paste of Nutella is prepared forbased peanuts, but why not replace it with more patriotic walnuts? They will need one glass. And also - two eggs, a spoonful of butter, 3 full glasses of sugar, 2 glasses of milk, 4 tablespoons of flour and a little vanillin.
Eggs and sugar are rubbed, then added to themconsistently: flour, cocoa, finely divided nuts, vanillin and butter. Add milk, all together again very well stir, put on a small ring, keep until thick, until the desired consistency is obtained. Chocolate pasta with nuts can be served on the table.
Chocolate paste, the second recipe - with peanuts
This recipe for the preparation of chocolate pasta is closer to the classical version.
For him you need: 2 cups peanuts, 1.25 cups sugar, half a glass of cocoa, a little salt, 4 full tablespoons of ordinary peanut butter.
Nuts a little, 10 minutes fry in the oven, a coupleonce mixed, then crushed well with a blender or pestle. Mix together until smooth consistency. This can be done with a blender, mixer or manually, if only the finished paste is homogeneous. When you have succeeded, you can try.
Chocolate paste, recipe 3 - without adding nuts
Some lucky ones have a strong allergy to any nuts and are deprived of such delicacies. Chocolate paste without nuts - this is the option that just suits them.
For him, you need two glasses of sugar and milk, 4 full tablespoons of cocoa and flour, 100 grams of fatty butter.
In a saucepan pour the milk, pour sugar into it,cocoa and flour. All is constantly mixed well, so that lumps do not form. When it begins to thicken, immediately remove from heat. Cool it down. At this time, the previously taken out oil must already be heated and become soft, but do not completely melt. Add it to the cooled mass, all together again stir and leave in the refrigerator to cool. After that the chocolate paste is ready for use.
Chocolate paste, recipe fourth - with coffee
This version of the chocolate paste has a light smell of coffee, so it is very suitable for big fans of this drink.
For half a liter of milk you need 350 grams of sugar, a teaspoon of any instant coffee, 3 tablespoons of flour and cocoa, 100 grams of fatty butter.
In a saucepan, pour out the milk, add flour, coffee andcocoa. All mixed well and left on a low heat. While the milk does not boil, put butter in a saucepan. Traditionally, cook until thick and leave in the refrigerator to cool. And a new chocolate pasta with a taste of coffee is ready, a pleasant appetite.
Now that chocolate pasta is in the homeconditions are ready, the question arises: how it is? As you wish! You can traditionally smear on bread and eat with tea for breakfast, you can add to any desserts, use it in cooking cakes and pastries. In any case, the nut-chocolate paste, prepared by own hands, will be more delicious than all purchased Nutell combined, like any home-made food. Cook with pleasure!
