Chocolate paste

Category: Confectionery

Ingredients
milk	0.5 liter
butter	200 grams
granulated sugar	15 table. spoons
wheat flour, premium	3 table. spoons
cocoa powder (normal, not instant)	3 table. spoons
vanillin	taste
any nuts, but you can do without them	taste

Cooking method

Note: If done in a multicooker, then put milk + butter on the Stew program, and deal with other ingredients - the milk will not burn, it will not run away. You can use a milk cooker (the one with a whistle and a double bottom with water between the walls). If done on the stove, then prepare (mix) the other ingredients in advance (see below), stir the milk with butter.

sugar + cocoa powder + flour + vanillin = stir in a bowl, dilute with warm milk and butter (the butter should already dissolve in the milk), stir so that it is not a lump (I use it to measure out the food with a regular tablespoon). Pour into butter and milk. Boil.

Note: stir constantly on the stove, stir occasionally in a multit and a milk cooker.

Boil - remove from heat, add nuts. I love walnuts in pasta, rolled with a rolling pin, that is, in large pieces. I pour it hot into a plastic container, let it cool down and into the refrigerator.

It seems to me that in a cartoon and a milk cooker it turns out more liquid, so you can take flour with a slide. It is thicker on the stove, but there is more fuss and still burns a little and you have to clean the saucepan.

Of course, it turns out not as thick as purchased (although if you take a little more flour and add a little starch, then you can achieve a consistency "like in a store", but I didn't have such a goal).

The child eats with a bang with pancakes, with white bread. I think it will also be delicious with Belgian waffles (oh, when will I buy a device for them).

I also smeared cake, muffins, biscuit on top - delicious. I made a layer for sandwiches - and sealed sandwiches in a sandwich maker.

To begin with, I advise you not to change the proportions, use the data from the recipe, and then, after the first try, decide for yourself whether to make a coarser paste or leave it as it is. My relative shared this recipe 15 years ago. Sometimes I forget about the recipe for a year or two, then I remember and do it, do it until I get bored. Then I "forget" about him again. By the way, my relative did it with margarine. But I didn't like it with the margarine. Although there are better quality spreads now. But for my taste - butter - there is butter. To reduce calorie content, I take a peasant