Description
Children loved this chocolate spread when they tasted it first, so I want to try it myself.
When I browsed for this recipe, I came out with this. Spread the chocolate spread immediately after the bread has been toasted, so it would spread easily.
Wilson Mizner:If you steal from one author its plagiarism; if you steal from many its research. That’s what I have done here.Try and send your comments.
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Instructions
Ingredients
Cashews-2 tsp.
Milk maid-1/3 cup+2 tsp.(sweetened condensed milk)
Cocoa powder-1/4 cup
Honey-2 tsp.
In a double boiler or microwave compatible bowl mix milkmaid, honey, cocoa powder and cook for 2 min. It becomes fluffy.
Now take 2 tsp. of cashew powder and cooked milk maid content and run the mixer for 5 seconds, adding 2 tsp of milkmaid for free flow of the chocolate spread.
Store in an air tightcontainer.
Notes
While cooking in microwave don’t forget to place a plate of water under the bowl containing the milkmaid mixture
It is cooked in double boiler to avoid the raw smell of cocoa powder. If done directly it will burn the content.
Wash , sterlize and dry your mixer jar, spatula, and the storing bottle.
Doesn’t need to be refrigerated.
Blowing air using a straw inside the tin helps the flow of milkmaid easy.
The end product would be much thicker than milkmaid.
I have used cashews instead of hazel nut.
Cashews should be fried in an heavy bottomed vessel for 15 min. in low flame and grounded when reached room temperature.It can be stored for future use.
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