Homemade spreadable chocolate has no preservatives and is great for breakfast or a perfect snack, whether spread on bread or used to make desserts and tarts. You can make vegan homemade spreadable chocolate, a delicious creamy hazelnut spread by using a soy, rice, or oat plant-based drink. If you are lactose intolerant, you can prepare lactose-free spreadable chocolate, which is easy to make and certainly more natural and without preservatives compared to those bought and made by the big industry, just add a plant-based drink or lactose-free milk. I made the homemade hazelnut and chocolate spread with the help of the Kenwood Cooking Chef, but it can also be done without or using the famous Bimby. You should store the chocolate spread in the fridge; otherwise, if you store it in the pantry, you risk finding mold inside the jar since it has no preservatives. Keeping it in the fridge will make it a bit firmer, but just leave it out for half an hour before consuming it, and it returns soft. With this dose, you will make a jar like the one in my photo, so if you want to give some to your friends or family, adjust the quantities accordingly. Now let’s see how to make homemade spreadable chocolate, and if you try it, let me know. Barbara
I recommend trying these homemade jams as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop, Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making homemade spreadable chocolate
- 3.5 oz dark chocolate
- 3.5 oz hazelnuts
- 2 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 cup milk (or lactose-free milk or another plant-based drink)
- 2 tbsp sunflower seed oil
How to make homemade spreadable chocolate
Start by making the homemade spreadable chocolate, finely blend the hazelnuts, then add the chopped dark chocolate, sugar, and cocoa, and blend for a couple of minutes.
Slowly add the milk and continue blending until it becomes a smooth cream without pieces, be patient to achieve a nice smooth cream.
Transfer everything to a saucepan, mix well and cook for about 10 minutes, pour in the oil in a thin stream, and transfer the spreadable cream to a jar, let it cool, close it with its lid, and store in the fridge.
After blending well and obtaining a cream, transfer the mixture to the cooking chef’s bowl, attach the Flexi whisk and set the temperature to 122°F (50°C) at speed 1 for 7 minutes, then increase to speed 4 and pour in the sunflower seed oil in a thin stream. Jar the spreadable cream, let cool, close with its lid, and store in the fridge.
How to store homemade spreadable chocolate
Store it in the refrigerator for 5/6 days
