Recipes - Dark Chocolate and Coconut Spread
Ingredients
Unsalted butter 50g
Dark chocolate 70% 100g
Creamed coconut 50g
Condensed milk 180g
Table salt 1 pinch
Preparation time
20 minutes
Cooking time
10 minutes
Setting time
2 hours
Serves 8 of 800ml
Method
- Place a bowl above a pan fill by half with water (Bain Marie)
and break into it the chocolate. - Cut the butter into small pieces and add to the chocolate, let melt gently.
- Place the sachet of creamed milk in the microwave for 30 second to
melt it as it usually very hard from the box. - Open the sachet and pour 50g of creamed coconut on top of the chocolate.
- Separately warm up the condensed milk in a pan with the pinch of salt.
- When the chocolate mix all melted, pour on top the condensed milk and stir with a wooden spoon.
- The chocolate spread is ready when all combine, pour in jar or pot and store in ambient temperature if heated in the next two days or in the fridge to keep a bit longer.
If you plan to make a big quantity and store it in the fridge, think of taking the chocolate spread out of the fridge a few hours before eating it, as it will be more spreadable.
This is delicious on wafer, brioche, or toasted rustic bread with a generous pinch of coarse sea salt.
Franck Pontais Affiliates
