Deliciously dark and delightfully moreish. Spread thinly or thickly, this makes a superb snack served on fresh crusty bread or warm toast.

Chocolate Spread

Prep Time

20 minutes

Cooking Time

0

Serves

250 ml

Ingredients

45g granulated sugar
150ml water
200g dark chocolate, roughly chopped

 

Method

  1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved.
  2. Raise the heat slightly and bring to the boil.
  3. Stir in the chocolate until just melted and remove from the heat.
  4. Pour into a sterilized jar and seal.


Ingredients

45g granulated sugar
150ml water
200g dark chocolate, roughly chopped

 

Method

  1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved.
  2. Raise the heat slightly and bring to the boil.
  3. Stir in the chocolate until just melted and remove from the heat.
  4. Pour into a sterilized jar and seal.


Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​