As a child, I loved chocolate butter. It was sold in a package. Delicious on bread or just so. It can be used to bake a cake with as well although I know no one whoever did. At a certain point, it was no longer sold. By now it is back but no longer as a package and I am not sure if the recipe remained the same. Most likely not but you can never be sure because chemicals and bad ingredients in food already started before the second world war. Margarine is a good example. This isn't butter and just like "halvarine" a cheap fake product filled with trans fat and palm fat. Both ingredients which seriously harm your health. Trans fat is already forbidden in several countries and palm fat...
Chocolate spread like Nutella is what many eat. It's made out of palm fat, sugar, and a little bit of cocoa and hazelnuts. Sometimes salt and vanilla are added to it. Not real vanilla but the type, the side product, out of the paper industry!
Dutch people love chocolate. Next to the different chocolate spreads, we eat bread with chocolate flakes and chocolate sprinkles as well. I am not interested in plastic and glass jars and we make our own chocolate butter. We buy the real butter made out of cow milk, have cocoa and we have sugar.
Recipe
- 250 grams of real butter
- 2 tablespoons of real cocoa (!)
- 2 tablespoons sugar
Use butter at room temperature (18°C).
Cut the butter in small parts.
Stir everything through the soft butter.
If you are a sweet tooth you can add more sugar if you like. To us, this is the max of sugar we need/like
Chocolate butter can be used as a layer for cake too.
The ingredients needed should be:
- 250 grams of butter
- 130 grams of powder sugar
- 40 grams of real cocoa (no Nesquick etc).
If you ask me this is way too much sugar but most recipes talk about the same amount.
The butter can be saved in the fridge or freezer or at a place of about 8-12°C. You can bake a chocolate cake or cookies with it as well.
What does this have though? Does it come close to the taste of real chocolate?