Powdered milk and cocoa paste. For the liquid part

Chocolate paste home cooking- a natural delicious breakfast or dessert for sweet tooth and chocolate fans, which can be made if available right products won't be too difficult. Sweetness can be served with tea with toast, fresh bread or crackers, and also used as a filling for homemade cakes.

How to make chocolate paste?

getting ready chocolate paste at home is not as difficult as it might seem at first. The secrets and subtleties of technology will help to execute any recipe efficiently and effectively.

Making chocolate paste at home requires, in turn, the presence of basic components that determine the taste of sweetness. Depending on the recipe, you may need chocolate, cocoa, butter, sugar, nuts to create a dessert. For density, flour or starch is added, and for flavor, vanilla and other spices.
When nuts are added to the composition, they are pre-dried and lightly browned in a dry frying pan or on a baking sheet in the oven.
After finishing heat treatment slightly cooled pasta with the addition of nuts is processed with a blender. A delicacy without a nut filler can simply be beaten with a mixer.

How to make chocolate paste from chocolate?

Do-it-yourself chocolate paste from finished chocolate one of the simplest and quick ways get favorite treat own cooking. The following recipe will help to cope with the task in at its best, will not take much time and effort. Nuts can be taken of one type or completely dispensed with filler.

Ingredients:

black chocolate - 75 g;
flour - 2 teaspoons;
condensed milk - 1 can;
cocoa - 2 tbsp. spoons;
butter - 150 g;
walnuts and peanuts - 0.5 cups each.

Cooking

In a saucepan with a thick bottom, melt the butter.
Add broken chocolate, stir until the pieces dissolve.
Mix the condensed milk into the mixture, and then the flour with cocoa until the lumps dissolve.
Heat the mass with continuous stirring until boiling and thickening.
At the end, the chocolate paste made from chocolate is supplemented with chopped nuts, whipped again with a blender and cooled.

Chocolate paste "Nutella" at home

Nutella chocolate paste, beloved by many, is simply prepared at home. Compared to a purchased product, the resulting homemade delicacy does not contain harmful impurities, preservatives and other dubious additives. IN original recipe nut filler - hazelnuts, but for lack of it, you can take other nuts.

Ingredients:

milk - 4 glasses;
sugar - 4 cups;
flour - 4 tbsp. spoons;
hazelnuts - 4 tbsp. spoons;
cocoa - 6 tbsp. spoons;
butter - 250 g;
salt - 0.5 tsp.

Cooking

Mix dry ingredients in a saucepan: sugar, flour, cocoa and salt.
Pour milk in portions, stirring with a whisk, add oil.
Place the container on the stove and cook with continuous stirring for 15-20 minutes, after which the chopped nuts in a blender are added.
At the end, natural chocolate paste is boiled down to the desired density and crushed as needed with a blender.

Chocolate hazelnut butter at home

Another version of the delicious pasta, presented below, will be received with special reverence by lovers of nuts, the number of which is this recipe prevails. You can use hazelnuts, walnuts, pine nuts, peanuts or a mixture of several types. The product must be browned slightly to the aroma, after which it is crushed.

Ingredients:

milk - 500 ml;
sugar - 200 g;
egg - 1 pc.;
flour - 2 tbsp. spoons;
nuts - 200 g;
cocoa - 6 tbsp. spoons;
butter - 70 g;
vanilla - to taste.

Cooking

Combine dry ingredients: sugar, flour, cocoa and vanilla.
Break the egg into the mixture, rub it thoroughly, while adding a couple of tablespoons of milk.
Pour the rest of the milk, stir, place the container on the stove.
Grind the nuts, lay out the treats in the base, mix the mass, heat to a boil.
After the chocolate-nut paste thickens, add butter, vanilla and remove from heat after a minute.

Chocolate milk paste - recipe

Chocolate and milk paste, even without nuts and in a concise composition, manages to be excellent in taste and incredibly tender. Especially rich taste sweets can be obtained by using homemade milk, flavoring it with vanilla or natural vanilla stick while boiling, boiling for several minutes.

Ingredients:

milk - 370 ml;
sugar - 200 g;
flour - 0.5 cups;
vanillin or vanilla stick - to taste;
cocoa - 2 tbsp. spoons;
butter - 30 g.

Cooking

Mix flour with cocoa and sugar, adding vanilla to taste.
Add a little milk, each time stirring the mass with a whisk, and achieve the dissolution of all lumps.
Place the bowl on the stove and heat with continuous stirring until the delicacy thickens.

How to make chocolate paste from cocoa?

Chocolate paste from cocoa powder is prepared elementarily according to any of the recipes, and the following is no exception. The resulting sweetness can not only be spread on a slice of bread, but also used in recipes. sweet pastries, serve with pancakes, pancakes. The key to success is the use of only high-quality and natural ingredients from a trusted manufacturer.

Ingredients:

milk - 500 ml;
sugar - 250 g;
flour - 3 tbsp. spoons;
cocoa - 6 tbsp. spoons;
butter - 200 g;
vanilla - to taste.

Cooking

Mix sugar with cocoa and flour, adding vanillin.
Melt the butter in milk over moderate heat, then pour in the dry ingredients, while intensively stirring the substance with a whisk.
After the chocolate paste boils and thickens, transfer it to a jar and store it in the cold.

Chocolate paste without cooking

Chocolate paste at home - a recipe that can be performed without heat treatment. The delicacy is made with and without nuts, filling the mass with the desired flavors in the form of vanilla, cinnamon, lemon peel and other additives. For the uniformity of the dessert, powdered sugar is used or granulated sugar is pre-ground in a coffee grinder.

Ingredients:

cold boiled milk - 150 ml;
powdered sugar- 4 tbsp. spoons;
vanilla sugar- 1 sachet;
dry milk - 4 tbsp. spoons;
cocoa - 4 tbsp. spoons;
odorless vegetable oil - 350 ml.

Cooking

Milk with powdered sugar and vanilla sugar beat with a blender.
Add dry milk and whisk again.
Pour in a thin stream vegetable oil, continuing to beat the mass until thick.
Set aside 4 tablespoons of the resulting cream in a separate bowl, and add cocoa to the rest and process a little more with a blender.
The white and chocolate paste is transferred to the jar, alternating layers.

Chocolate spread with powdered milk - recipe

Chocolate paste with powdered milk will turn out to be very worthy in taste. The concentration of chocolate flavor can be adjusted by varying the amount of cocoa powder, and sweetness by changing the portion of granulated sugar used. Nuts crushed into small crumbs or powder will not be superfluous in the composition.

Ingredients:

powdered milk- 200 g;
granulated sugar- 250 g;
water - 75 ml;
cocoa - 5-6 tbsp. spoons;
butter - 70 g;
vanilla - to taste.

Cooking

Syrup is made from water and sugar, in which they dissolve butter.
Sift milk powder, cocoa into a common bowl, add vanilla.
Pour hot syrup into the dry mixture, stir and beat everything with a mixer until smooth and fluffy.

White chocolate paste

Chocolate paste, the recipe of which will be presented below, is prepared from white chocolate, it turns out surprisingly tender and soft. The composition of the delicacy is supplemented with vanilla, additionally chopped nuts or coconut flakes, each time getting a new result, which will be appropriate for self-serving, complementing desserts or baking.

Ingredients:

white chocolate and butter - 200 g;
condensed milk - 400 g;
shavings of coconut or nuts - to taste.

Cooking

Melt the butter and slices of white chocolate in a water bath, stirring occasionally.
Condensed milk is added, the ingredients are thoroughly mixed with a mixer or whisk.
Add coconut shavings or nuts, mix again, place in the cold.
After 3-4 hours chocolate white paste will be ready for use.

Chocolate Banana Paste

Chocolate paste made from cocoa powder and bananas is amazing in taste. The amount of powdered sugar used will depend on the natural sweetness of the banana pulp. The thickness of the treat can be adjusted by adding more chopped nuts or by reducing the amount of milk used.

Ingredients:

milk - 2/3 cup;
bananas - 2 pcs.;
powdered sugar - 2 tbsp. spoons;
cocoa - 6 tbsp. spoons;
hazelnuts - 2.5 cups.

Cooking

Grind roasted hazelnuts in a blender.
Add bananas, cocoa, powder and beat again until the mixture is smooth.
Ready-made chocolate banana paste is stored in the refrigerator for no more than a week.

Chocolate spread with vegetable oil - recipe

Chocolate spread with vegetable oil in the presence of a blender is prepared in minutes. As a basis for obtaining goodies, use dark or milk chocolate and roasted in a dry frying pan or in the oven, hazelnuts, which, if necessary, can be replaced with other nuts that are available.

Ingredients:

chocolate - 1 bar;
hazelnuts - 1 glass;
vegetable oil - 2-4 tbsp. spoons.

Cooking

The chocolate and hazelnuts, broken into slices, are placed in a blender, crushed to a paste-like texture, adding vegetable oil in the process.
Upon reaching the desired texture of the paste, transfer it to a jar and store it in the cold.

Chocolate paste from condensed milk and cocoa

Cooked chocolate paste from cocoa with the addition of condensed milk and natural chocolate is an order of magnitude tastier than purchased analogues and no doubt more useful than those. The delicacy is traditionally prepared with hazelnuts, other nuts are used for filling, or the pasta is completely left without any additives.

Ingredients:

condensed milk - 1 can;
flour - 2 teaspoons;
chocolate - 100 g;
cocoa - 2 tbsp. spoons;
butter - 150 g;
nuts - 1 cup.

Cooking

Melt the butter along with the chocolate chips.
Mix in condensed milk, cocoa powder and flour, heat with continuous stirring until boiling.
Pour chopped nuts, beat the mass with a blender.

Bean Chocolate Paste

Dietary and not as high in calories as classic version, it turns out a vegan chocolate spread made from beans. Perfect Choice there will be black beans with a nutty flavor, which must be soaked for at least 12 hours, then boiled and chopped using a meat grinder, and then a blender.

Ingredients:

boiled beans - 200 g;
honey - 3-4 tbsp. spoons;
nuts - 80 g;
cocoa - 4 tbsp. spoons;
coconut oil - 2 tbsp. spoons.

Cooking

Boiled beans, roasted nuts are twisted through a meat grinder, transferred to a blender.
Add cocoa, honey, coconut oil and break the mass to a homogeneous texture.
Ready-made chocolate bean paste is perfectly stored in the refrigerator for up to a month.

Chocolate paste prepared according to this recipe turns out to be unusually tasty. Everyone likes it without exception - both adults and children. Such a chocolate yummy can be spread on bread, cookies, and also used for a layer of cakes and pastries.

Of course, you can buy chocolate paste in the store. Moreover, the choice of this product is large. But high-quality chocolate paste is expensive, and cheap one consists of only “E”, and its taste is far from ideal.

But if you make your own chocolate paste one day, you will understand how simple and delicious it is. And for this you will need the most simple products, which are in the arsenal of almost every hostess.

Chocolate spread prepared according to this recipe tastes like melted chocolate or chocolate candies that melted from high temperature. The consistency of the paste is homogeneous, smooth, without lumps. The taste is moderately sweet, with a slight aroma of vanillin.

For the preparation of pasta, you need to take cocoa only from a trusted brand. After all, if impurities crunchy on the teeth come across in cocoa (this happens in a low-quality product), then they will be felt in chocolate paste.

Ingredients:

How to make chocolate paste at home

To start making chocolate paste, you need to build a structure for a water bath. To do this, you will need two pans of different diameters. Insert one pot into another. A small saucepan should be held in a large one by handles. Pour enough water into a large saucepan so that it does not touch the bottom of a small saucepan. Put the entire structure on a moderate fire.

Put oil in a small saucepan.

Melt it.

When it melts, add sugar and vanilla.

Add cocoa immediately.

Stir the mixture with a silicone spatula until all ingredients are completely combined.

Pour in the cream.

Mix well.

Stirring, cook the mixture in a water bath for 12-15 minutes.

Remove from stove. Beat the mass carefully with a spatula.

Add nuts.

Stir.

While hot, pour the mass into a dry, clean glass jar. From this amount of ingredients, you will get 150-160 g of finished chocolate paste.

When the mass has cooled, close the jar with a lid, put it in the refrigerator. After two to three hours, the chocolate paste will be ready.

Such a paste can be spread on bread, cookies, and also used for a layer of cakes and pastries.

Bon appetit!

You know, sometimes a little mishap can ruin the whole day. The heel breaks on the shoe - and the date breaks. On the bus, they pull out a flash drive with the final version of the project from their purse. The same trouble happened to a young confectioner from Italy. He was entrusted with cooking chocolate treats for a city holiday, but the weather turned out to be too sunny, and everything melted. It's annoying. But it was at this moment that the future founder of the Ferrero Rocher concern came up with the idea of chocolate paste. After a few years of experimentation, jars of Nutella appeared on store shelves. A few months later, all of Italy was eating it for breakfast. It was a triumph. Very soon cans of chocolate paste were exported all over the world. Today you can easily buy it in the store, but why not cook it at home. I'm sure it won't get worse.

Nuts a little, fry for 10 minutes in the oven, mix a couple of times, then chop well with a blender or pestle. Mix everything together to an even consistency. This can be done with a blender, mixer or by hand, as long as ready-made pasta turned out to be homogeneous. When you have succeeded, you can try.

Chocolate spread, recipe three - without adding nuts

Some lucky people have a strong allergy to any nuts and are deprived of such a delicacy. Chocolate spread without nuts is the option that will suit them just right.

It needs two glasses of sugar and milk, 4 full tablespoons of cocoa and flour, 100 grams of fatty butter.

Pour milk into a saucepan, add sugar, cocoa and flour to it. Mix everything constantly so that lumps do not form. When it starts to thicken, remove from heat immediately. Cool down. At this time, the previously removed butter should already be heated and become soft, but not completely melted. Add it to the cooled mass, mix everything together again and leave to cool in the refrigerator. After that, the chocolate paste is ready for use.

Chocolate spread, fourth recipe - with coffee

This variation of chocolate spread has slight smell coffee, so it is very suitable for big lovers 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.

Pour milk into a saucepan, add flour, coffee and cocoa. Mix everything well and leave on low heat. Until the milk boils, put the butter in a saucepan. Traditionally, cook until thickened and leave to cool in the refrigerator. And the new coffee flavored chocolate paste is ready, Bon appetit.

Now that the chocolate spread at home is ready, the question arises: how to eat it? As you wish! It can be traditionally spread on bread and eaten with tea for breakfast, it can be added to any desserts, used in the preparation of cakes and pastries. In any case, homemade will taste better than all the purchased Nutella put together, like any homemade food. Cook with pleasure!

I consider chocolate paste to be the most insidious product! You buy a jar, open it with the intention of limiting yourself to a spoon, a maximum of two, and you come to your senses already from the sound of a spoon scraping off the remnants of pasta from the bottom of the jar. I will not write about how terribly unhealthy (and expensive) chocolate paste bought in the store, and how useful everything is homemade. Just one day I suddenly wanted to take and try to cook chocolate on my own. Recipes with flour and starch in the composition, I immediately dismissed. The choice fell on the option that is as close as possible in composition to a factory-made product, with it you get the perfect, for my taste, chocolate paste. The recipe at home is quite easy to implement. From kitchen utensils you only need a strainer, a couple of pots and a spatula (spoon) to stir the pasta during cooking. All! The set of products is also the simplest, and the finished chocolate paste turns out to be simply incomparable: rich chocolate color and taste, delicate creamy texture and amazing chocolate-vanilla flavor!

Ingredients:

cocoa (powdered) - 4 tbsp. l.,
butter - 200 g,
dry milk - 5 tbsp. l.,
sugar - 3/4 tbsp.,
milk 3.2-5% - 120 ml,
vanillin - 1 g (sachet),
salt - a pinch.

How to make chocolate paste at home

We will cook the pasta in a water bath, for the organization of which we will need two suitable containers. For me, this is an ordinary 2.5-liter metal saucepan and a smaller plastic microwave container. Pour water into a saucepan (about a third) and put it on the stove - this is for a water bath. And in a plastic container we will cook pasta. First, add sugar to it.

Next, add vanillin and a pinch of salt to the container - the pasta will not become saltier from it, but it chocolate flavor will be noticeably brighter.

Then add dry milk to the bowl. Just like cocoa, it is better to sift it. If there is no milk powder, you can take cream powder, only it must be written on the packaging that it is milk powder or cream. "Substitute dairy product” or “powdered milk substitute” will not work!

Mix all dry ingredients.

And with constant stirring, we introduce to them warm milk. There is no exact temperature of milk here, the main thing is not to boil water and not completely cold. I warmed up the milk at the maximum in the microwave for 30 seconds.

As soon as the mixture has become more or less homogeneous (the remaining small lumps will dissolve when heated), put the container on water bath- into a pot of boiling water.

Heat the chocolate-milk mixture, stirring, until the first signs of boiling. For me, the guideline is not only the fact that the mixture begins to darken and acquires a richer chocolate color, but the appearing “milky” stains - after the appearance of such a pattern (as in the photo), I keep the bowl on the stove for a couple of minutes and turn off the heat.

After that, immediately add the butter to the paste and, stirring again, let it completely dissolve. To speed up the dissolution process, chop the butter into small pieces.

Once the oil has dissolved, remove the bowl from the water bath and let the mixture cool slightly. Do not be afraid that the mass is liquidish. After cooling, it will definitely thicken!

Pour the warm chocolate paste into the prepared jar (or other suitable container). When transfusing, I again use a strainer, just in case there are still some lumps in it.

Output: a full 500-gram jar of paste. Close it with a lid and put it in the refrigerator for several hours. The cooling and thickening time depends mainly on the quality of the oil. It took me 6 hours to harden the entire volume of the paste.

Chocolate paste is a delicacy loved by little and big sweet tooth. Its traditional use is in the preparation of sandwiches, but it can also be used as a filling for bagels, a layer of cakes, and in baked goods. There are as many uses as there are recipes.

Classic chocolate spread made from chocolate

Pasta according to this recipe is 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 by confectionery glaze.

Proportions of ingredients for one serving:

500 ml of milk;
200 g butter;
100 g dark chocolate;
120 g of granulated sugar;
120 g flour;
120 g cocoa powder.

Chocolate paste recipe step by step:

Pour sugar into a container of a suitable size. Sift in the flour and cocoa powder. Carefully mix all the components of the loose mixture with a whisk.
Bring the milk to a boil and pour in a thin stream to the dry ingredients, stirring everything with a whisk until smooth.
Return the resulting mixture to the stove and boil until thickened. Remove from the stove and put first the chocolate broken into small slices, and then the butter cubes room temperature.
Stir the paste until the chocolate and butter are completely dispersed in the total mass. When the chocolate mixture has cooled, beat it a little with a mixer for more lightness. Store the treat by transferring it to a glass jar.

Nutella at home

Nutella chocolate spread, which glorified the Ferrero family of Italian confectioners, is popular all over the world. An important component of the paste are nuts. IN classic version roasted hazelnuts are used, but in home version treats, you can use other nuts (walnuts, peanuts, hazelnuts, almonds).

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

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

Cooking method:

Take the butter out of the fridge and chop 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.
Combine milk with sugar, flour and cocoa. This mixture must be stirred as thoroughly as possible so that there are not even the smallest lumps, and bring it to a boil over low heat.
Add the nut flour and salt to the bowl with the gurgling mixture. The last component will act as a natural flavor enhancer. Boil pasta to desired thickness.
Then cool the chocolate mass to 40-50 degrees, add butter to it and beat with a mixer until a homogeneous consistency.

How to make cocoa treats

The recipe for this paste differs from most in the absence of 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 ground walnuts;
100 ml of milk;
100 g of granulated sugar;
50 g cocoa powder;
2 g vanillin powder.

How to make chocolate paste step by step:

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

Chocolate hazelnut spread

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 ground nuts assorted into powder;
150 g butter;
50 g dark chocolate;
40 cocoa powder;
10 g wheat flour.

Cooking steps:

Place the chopped butter into the hot melted butter. small pieces chocolate, mix so that the butter and chocolate become a single mass.
Pour the condensed milk into the resulting mixture, sift the flour with cocoa and put on the stove. Bring the contents of the container to a boil, stirring constantly. Immediately remove from heat, add nut flour, mix and the pasta 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 of sugar;
100 g butter;
90 g cocoa;
90 g flour;
5 g of instant coffee.

Cooking:

Sift flour and cocoa into a saucepan with a thick bottom, add coffee and sugar. Stir dry ingredients with a whisk. Next, pour in the milk, stir again with a whisk all the lumps until smooth and add the butter.
Send the contents of the pan to medium fire and stir continuously until thick. Cool pasta by covering cling film in contact, and then decompose into jars.

Cooking with white chocolate

White chocolate spread according to this recipe is prepared with a small amount of nuts. In this case, it is best to use almonds, especially since they can be bought in the form of almond flour.

To prepare treats 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:

In a container of a suitable volume, combine the diced butter and the chocolate broken into pieces. On steam bath bring these ingredients to a liquid state.
Next pour almond flour and pour in the condensed milk, mix until the mixture becomes homogeneous. Literally two minutes later, remove the pasta from the heat. After cooling, the product is ready for use.

Chocolate spread with powdered milk

If we 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 lipstick can always be adjusted by the amount of nuts.

For a half-liter jar of chocolate paste with milk powder, take:

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

Progress:

Roast the peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husk, which will already be easily separated, and beat into flour with a blender or coffee grinder. The size of the grains can be adjusted according to your taste preferences.
Put sugar and water on fire. Boil the syrup for five minutes after boiling, being careful not to burn the sugar. Remove syrup from stove.
Pour the cocoa powder into the hot syrup first and stir thoroughly. Send oil after him, mix the mass so that creamy product disintegrated completely.
Next, a tablespoon into the mixture, introduce powdered milk, carefully mixing to eliminate lumps. Stir in nuts last. After that, remove the pasta for further storage or serve.

The composition of the vegetarian version of chocolate paste includes:

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

How to make chocolate paste:

Soak beans in cold water at 12 o'clock. You can do it the night before. Boil beans swollen in water until tender. Roast the nuts in a dry frying pan. Twist the prepared beans and nuts through a meat grinder.
All components of the paste are placed in a blender bowl and interrupted until the desired texture is obtained. The paste should be grain-free, smooth and uniform. The shelf life of such a product in hermetically closed jar on the refrigerator shelf is up to one month.