Lindt Dark Chocolate Spread, 200g

Product Information

There’s something so comforting and indulgent about spreading nutty chocolate over hot toast and letting it slowly melt. Snap 450g of quality dark chocolate (at least 70% cocoa solids) into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat.

Place in the oven at 200ºC/400ºF/gas 6 for 10 minutes, or until golden, then leave to cool completely.It’s really easy to make chocolate spread at home and it can be a rewarding experience especially if you’re allergic to normal ingredients or if you want to eat a little bit healthy (or if you are a vegan or a vegetarian, just to name a few). In a bowl mix the cocoa with the milk in such quantities as to obtain a more or less liquid cream depending on your tastes.

Being preservatives, additives and oils free this spread should be kept in the refrigerator and consumed within one week.

Once done, use the spread immediately and/or store it in the refrigerator in an airtight container. This recipe can be easily adapted to suit people with no allergies so you can replace the rice milk with normal cow milk and you can even decide if you want to go for the cocoa powder with or without sugar (I use Valrhona 100% dark and my spread is really really tangy but that’s how we like it); there’s just a simple rule to follow: do not add sugar but instead replace it with agave syrup or honey if you’re using a sugar free cocoa powder. Traditional and commercial chocolate spread can be in fact full of oil, refined sugar, artificial flavor and sometimes it’s even too sweet; that’s why I’ve decided to make my dark chocolate spread at home with just 2 ingredients, cocoa powder and rice milk.