Saturday, April 26, 2014

How was your Easter?

To me, Easter = Chocolate. 
You know, in every christian related events, people give people chocolates, that is awesome.

After the holidays,don't you think you have a bit too much chocolate if you live by yourself.
Here's an idea for you, without wasting chocolates, avoiding gain your pounds.
Let's make chocolate spread with ingredients from your fridge.

Recipe: 
Sterilize the bottle(s) for keeping the spread.This is important! 
How to: put the jar without the lid 10 min in 350F oven and remove from the heat.
Boil the lid in a small pot with boiling water, and dry it.

Chocolate, semi sweet or bitter, any kinds but no filling or nuts 200 g 
Peanuts butter or almond butter, hazel nuts butter, ( I recommend organic) 2 Tbsp
Sunflower seed oil or coconuts oil 1/4cup
Soy milk or milk 3Tbsp
Maple syrup or honey 1Tbsp
Cococa powder 1 Tbsp
*Use good chocolate as much as you have -  if you have sensitive taste buds.

Chop the chocolate.As thin as you can is the best.
If you have a larger baking tray than your cutting board, put the baking tray under the cutting board.It works to catch the chocolate chunks out side of the board.

Boil the water in a pot.
 In a heatproof bowl that fits over the pot, put chopped chocolate and everything. Change the heat into medium.
When the chocolate started to melt, change the heat in low, occasionally mix with spatula or wooden spoon, be careful for the temperature goes too high. It will spread the chocolate and oil.
When you felt the temperature went too high, remove the bowl immediately from the heat. 
When it shines, time to put your nut butter. Combine them together and remove it from the heat.

Additional: when you melt the chocolate, add vanilla beans or some liquor will make the spread fancy up.
Put the spread in your favourite airtight jar.

Sorry..bunny...
On the edge of chocolate is slight separate. If you like it to be perfect, you shouldn't bring it like this.
Otherwise if you are laid back and easy going, it works fine.

Love vintage jars.


No comments:

Post a Comment