Chocolate spread - Niet finaal
Here's the recipe for a homemade chocolate spread featuring genuine Belgian chocolate in the lead role. By picking chocolates with a lower fluidity, you're sure to create the right, smooth texture: soft and easy to spread. Can be stored at room temperature for about 5-6 months.
Bring to the boil.
Pour over the cream and sugar mixture.
Mix well and crystallise between 22-24°C. Pour into glass pots and leave to cool.