Chocolate paste is a delicacy loved by small and large sweets. Its traditional use is the preparation of sandwiches, but besides this, it can be used as a filling for bagels, a layer of cakes, in baking. There are as many ways to use it as there are cooking recipes.

Classic Chocolate Chocolate Paste

The paste according to this recipe is very smooth, similar to a thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product should be of high quality and should not be replaced with confectionery glaze.

Proportions of ingredients per serving:

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

Chocolate pasta recipe step by step:

  1. Pour sugar into a suitable container. Sift flour and cocoa powder there. Carefully mix all the components of the granular mixture with a whisk.
  2. Bring the milk to a boil and pour in a thin stream to the dry components, stirring everything with a whisk until smooth.
  3. Return the resulting mixture to the stove and cook until thickened. Remove from the stove and lay out first broken chocolate into small slices, and then cubes of butter at room temperature.
  4. Stir the paste until the chocolate and butter are completely dispersed in the total mass. When the chocolate mixture has cooled, beat it with a little mixer for greater ease. Store the delicacy by transferring it to a glass jar.

Nutella at home

Nutella chocolate pasta, which made the Ferrero family of Italian pastry chefs famous, is popular in the corners of the world. An important component of the paste is nuts.The classic version uses roasted hazelnuts, but other nuts (walnuts, peanuts, hazelnuts, almonds) can be used in the homemade goodies.

The list of products used in the preparation of home-made Nutella:

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

Cooking method:

  1. We take out the oil from the refrigerator and cut into small cubes so that it quickly reaches room temperature. Grind the nuts into powder. The smaller its particles, the more uniform the texture of the finished product.
  2. Combine milk with sugar, flour and cocoa. This mixture needs to be stirred as thoroughly as possible so that there are no even the smallest lumps, and bring it to a boil over low heat.
  3. Add walnut flour and salt to a container with a gurgling mixture. The last component will act as a natural flavor enhancer. Boil the paste until the required density.
  4. Then cool the chocolate mass to 40-50 degrees, add oil to it and beat with a mixer until a homogeneous consistency.

How to make a cocoa treat

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 of fried and powdered walnuts;
  • 100 ml of milk;
  • 100 g of granulated sugar;
  • 50 g of cocoa powder;
  • 2 g of vanillin powder.

How to make chocolate paste in stages:

  1. In a bowl for a hand blender, combine milk and sugar. Beat these products until all grains are completely dissolved.
  2. Then turn on the device at maximum power and add vegetable oil in a thin stream. The mass will gradually thicken.
  3. At the end of whipping, add cocoa and crushed nuts. After this, beat for a couple of minutes, transfer to a suitable container and put in the refrigerator overnight to stabilize.

Chocolate Nut Paste

Nuts are a must in many chocolate paste 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 chopped nut powder;
  • 150 g butter;
  • 50 g of dark chocolate;
  • 40 cocoa powder;
  • 10 g of wheat flour.

Stages of preparation:

  1. In hot melted butter, put the chocolate chopped into small pieces, mix so that the butter and chocolate become a single mass.
  2. Pour the condensed milk into the mixture, sift the flour with cocoa and put on the stove. Continuously stirring to bring the contents of the container to a boil. Immediately remove from heat, add nut flour, mix and the pasta is ready.

Coffee Dessert

Light invigorating coffee notes will not only delight coffee lovers, but will betray 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 of cocoa;
  • 90 g of flour;
  • 5 g of instant coffee.

Cooking:

  1. Sift flour and cocoa into a pot with a thick bottom, pour coffee and sugar. Stir dry ingredients with a whisk. Then pour in the milk, whisk all the lumps again with a whisk until smooth and add the butter.
  2. The contents of the pan are sent to medium heat and continuously stirring cook until thick. Cool the paste by covering with cling film in contact, and then arrange in jars.

White chocolate

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

To prepare goodies you will need:

  • 150 g of condensed milk;
  • 100 g of white chocolate;
  • 100 g butter;
  • 20 g of almond flour or finely chopped almonds.

Working process:

  1. In a container of suitable displacement, combine the diced butter and the chocolate broken into pieces.In a steam bath, bring these ingredients to a liquid state.
  2. Then add almond flour and pour the condensed milk, mix, so that the mixture becomes homogeneous. Literally two minutes after that, remove the paste from the heat. After cooling, the product is ready for use.

Chocolate milk pasta

If the basis of the paste is not milk, but milk powder, the cooking technology will change slightly. The need to boil the product until thickened will disappear, and the consistency of lipstick can always be adjusted by the number of nuts.

Take a half-liter jar of chocolate paste in milk powder:

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

Working process:

  1. Roast peanuts for 10 minutes in a dry pan, stirring occasionally. Then peel off the husk, which will already be easily separated, and beat into flour using a blender or coffee grinder. The size of the grains can be adjusted according to their taste preferences.
  2. Sugar and water put on fire. Boil the syrup five minutes after boiling, carefully watching that the sugar does not burn. Remove syrup from the stove.
  3. Pour cocoa powder into hot syrup and mix thoroughly. Following him send the oil, mix the mass so that the cream product is completely dispersed.
  4. Then, in a tablespoon, add the milk powder into the mixture, carefully mixing to eliminate the lumps. Last to mix nuts. After that, remove the paste for further storage or serve.

Vegetarian Bean Recipe

The main component of vegan chocolate paste is beans, but not any beans will do. The ideal and harmonious taste of the final product can be achieved with black (chocolate) beans due to its nutty taste.

The composition of the vegetarian version of chocolate paste includes:

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

How to make chocolate paste:

  1. Soak beans in cold water for 12 hours. You can do it the night before. Boil beans swollen in water until cooked. Fry the nuts in a dry pan. Twist the prepared beans and nuts through a meat grinder.
  2. All components of the paste are placed in a blender bowl and interrupted until the desired texture is obtained. The paste should be grains free, smooth and uniform. The shelf life of such a product in a hermetically sealed jar on the shelf of the refrigerator is up to one month.

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