Happy almost Valentines Day friends! I wanted to share something with you that I have been working on the last few weeks. This homemade chocolate dessert gift is easy and oh so delicious.
A few months ago I was sent some free chocolate samples from a Green & Black's
representative (courtesy of Mondelez International
) to try out and possibly share my experience after sampling their products. Me being the chocoholic addict that I am said "of course!" Saying no thanks to chocolate is just downright crazy for someone like me. I should be thanking Vianney of Sweet Life Bake
for referring me to them. I've never met her in person, but from the emails that we've shared back-and-forth, I can only imagine a kind and sweet woman who I would gladly share a cup of coffee with at her table if I was ever in Texas. Thank You for being so kind to me Vianney
I received six different Green & Black's
bars of organic chocolates in the mail and immediately opened up the peppermint, ginger, and almond bars with my daughter. We sampled a little taste of each together. Each bite was just as I imagined - decadent, smooth, balanced and full of the flavors that you would expect from each without overpowering the chocolate. Perfect!
I left the milk, dark, and white chocolates for later, hoping I would think of some way to incorporate them into a recipe that would be easy to make and last long. Well, months later it came to me. One of my favorite ways to eat chocolate in fact. A homemade chocolate spread.
Ingredients I used...
1/2 the bar of 85% Dark Chocolate
1/2 the bar of Milk Chocolate
3 tbsp sweetened condensed milk
1/3 cup milk
1 tsp honey
So purdy aren't they.
In a double boiler (or in my case, a heat resistant bowl over a pot of simmering water), melt the two chocolates completely.
Stir gently. Take your time.
Resist the temptation of sticking your finger into the hot chocolate and burning yourself because you have no self control. Or not.
That's just impossible for me so don't worry, I won't judge you if you do :D.
Add the milk.
Warm milk is better but not necessary.
Stir until the milk has completely blended with chocolate and is smooth and silky again.
Add the condensed milk.
And the honey.
I tried this recipe without the honey and it was just ok. The second batch with honey was better. Somehow the honey made the spread smoother and easier to stir after having been in the fridge.
It looks runny but it will thicken up in the fridge.
If I was put in front of a life size pool of melted chocolate, I probably would drink it by the handful like the boy in Charlie and the Chocolate Factory
too. That's bad, I know. Please don't judge me.
An important note to remember before you pour your chocolate into a container is to wipe off the excess water that has built up outside of the bowl. It will drip down into the chocolate as you're pouring it if you don't.
Entire cooking time for this recipe takes about five minutes and will fill an 8oz glass jar or container.
And there you have it!
Melted, spreadable chocolate whenever you want it. I have been keeping mine in the fridge just because I'm too afraid that it will spoil faster if I leave it in the pantry. Chocolate is too precious to me to take that chance.
Oh, and in case you are wondering what I did with the white chocolate, I added lemon. And I must say, it was another little piece of heaven in a jar.
Ingredients I used for the white chocolate & lemon spread...
1 whole bar G&B's
lemon zest from a whole lemon
2 tbsp fresh lemon juice
2 tsp condensed milk
1/2 tsp honey
Break the chocolate into pieces and melt completely, then add the remaining ingredients. Stir gently until fully combined.