Have you read the ingredients of your favorite chocolate spread?
Most of them are made from vegetable margarine and cheese whey, a by-product that kills plants if released into the environment, with only 5-8% cocoa (not chocolate), plus soy lecithin to bind the water and oil. It’s a nightmare.
Nutella is one of the worst examples. Cocoa butter, the real fat in chocolate, is an expensive ingredient, so Nutella is made almost entirely with palm oil, which is pressed from the fruit of palm trees. That’s why it turns hard as stone in the fridge, and why the jar says “do not refrigerate”.
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Anyway, I have a child and I don’t want to buy these things. So I read about the history of real chocolate spreads. Basically, they are all made from chocolate, a vegetable oil for smoothness, and sugar. I chose sesame seed paste (tahini) as the oil and honey as the sweetener.
Ingredients
200 grams milk chocolate couverture (mass)
200 grams tahini
2 tablespoons honey
Preparation
Melt the couverture chocolate in the microwave for 2 minutes or in a double boiler.
Stir for 2-3 minutes, then add the tahini and honey.
Put it in the fridge to cool and set.
Hazelnut version
Use hazelnut oil and crushed hazelnuts instead of tahini.
It’s as healthy as possible and tastes better.
Enjoy your meal. 🙂
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