Chocolate nut spread / filling / icing for the cake

[natamylove]

Chocolate nut spread / filling / icing for the cake

Category: Confectionery

Ingredients
Sugar	100 g
Alkalized cocoa (usually need 2 times more)	20 g
Salt	0.4 tsp
Water	150 g
Powdered milk	25 g
Vanillin	on the tip of a knife
Rast. odorless oil	200 g
Nuts more or less to taste	100 g

Cooking method

• 1. Bake or fry the nuts. Then cool.
• 2. Cook chocolate syrup from sugar, cocoa, salt, water, milk powder and vanillin. Cool down.
• 3. Pour the syrup into the glass from the blender (item 2), put the "foot" of the hand blender and now pour the vegetable oil. Beat everything until smooth and fluffy:
• 
• In principle, this is a ready-made chocolate paste (there are a lot of air bubbles in the photo), but if you want with nuts, then add the nuts and beat again. It turns out a chocolate-nut paste.
• When it just stands on the table, it thickens very quickly. As a result, if you turn the glass over, the paste does not fall out and does not flow out.
• It is very tasty to eat just like that, spread on baked goods, grease instead of glaze.
• Does not leak or burn during baking.
• You can put butter instead of vegetable oil, if necessary. There will be chocolate cream.
• You can make a paste with fresh milk (instead of milk powder and water) if you plan on using the paste in a shorter time frame. And I need to keep it longer, and take it with me to nature in the summer, without interrupting what will deteriorate.
• This is what it looks like in rolls:
• 

Note

This pasta is made according to the principle of lazy mayonnaise. This technology was described by natamylove, when did "Nutella" .
But, since the taste of mayonnaise with fresh milk did not suit us, but we really liked the taste of mayonnaise with milk powder,which I came up with julifera , I decided to make a sweet paste with powdered milk.

It turns out much darker than in the photo.

I am almost sure that you can make a syrup with water alone, without milk, and you will get a paste. But, since I have not tried to cook like that, so I write "almost sure."

PS: I want to draw your attention to the fact that this pasta is much tastier if it is infused for at least a day. If it seems to you, right after cooking, that the taste is somehow inharmonious, do not reject the recipe - try it the next day.

Bon Appetit !

I highly recommend putting more of this paste on the curd mass and so it is. We have just tried that - it turns out delicious.
PS: the curd mass was with dried apricots, dates and vanilla.

There are plans to add to this recipe, instead of nuts (or together with them), coconut, ground on a coffee grinder. If you twist it a little longer, then it becomes like a paste. I've already added this to white chocolate candies ... Raffaello type.

For the last few days my husband has been feeding me (well, it happened).

So, as compensation (and to satisfy my curiosity), I now bake a lemon cake in a bread maker. And this pasta will suit the cake just right (I think so).

I wonder if my simple blender with mayonnaise copes easily, then will this pasta be within his power?

[Luysia]

Luysia, it seems to me that this paste suits everything. I love ganache, but then I feel bad from it because of the fat content, and I eat sweets with ganache only in sooo small quantities. And here we got such a dietary option, and it does not freeze tightly.

I think that the simplest blender will do it, what difference does it make to him what to beat / whip.
Previously, mayonnaise was made with a Ros mixer, where a blender-shaped attachment is screwed on from the rear.It was fun for them to make a liter of mayonnaise at once for the holidays, the power of the "Ros" mixer, if I'm not mistaken, is 175 W, or something like that.

[Qween,]

Qween, the syrup is already getting cold!

[Luysia]

Luysia , wow, how fast.

I just want to remind you:

I want to draw your attention to the fact that this pasta is much tastier if it is infused for at least a day. If it seems to you, right after cooking, that the taste is somehow inharmonious, do not reject the recipe - try it the next day

If you hide the butter, then my husband will spread with paste and on the first day, he won't go anywhere!

Girls, what do you think, if you replace cocoa with coffee, it will turn out deliciously, the fact is that I have a terrible sweet tooth, but I just hate chocolate, however, like cocoa, but I really want something sweet and with nuts and for bread or pancake

[Aha Bach]

Aha Bach, I don't even know what to advise in this case ...
Maybe then try to make strong coffee, and perhaps add more dry milk.
But, it is, thinking out loud. The decision is yours.

To be objective, I would not make such a paste for coffee, I cannot imagine the taste. Although, perhaps this is because I love cocoa very much.

Or maybe instead of cocoa cappuccino (instant, powder) try?

yeah dilemma

[Qween,]

If you hide the butter, then my husband will spread with paste and on the first day, he won't go anywhere!

Qween, thanks for the recipe! Delicious!

I didn't hide the butter, but today at breakfast no one touched the butter, they smeared only this paste.

Indeed, she needs to be allowed to stand for a while, since the taste of vegetable oil was immediately felt.

[Luysia]

Luysia , to your health.
And for me freshly made pasta was also very sweet, and when it stood, somehow everything in it settled down to taste.

And I will probably try to add a little more sugar next time.

[Luysia]

And I want to put more cocoa, for the sake of experiment.

Luysia , and what a little sugar seemed, or got such sugar?
And sometimes we have such that it needs to be put in 2 times more. How it was done is interesting ...

Wow!!!!! And here we got hold of grated cocoa, super cocoa, even alkalized and did not lie nearby, I think to try with it: rose: Thanks for the recipe!

Girls, what is alcoholized cocoa? I only have a "Golden Label" from the Red October factory - nothing is written on the pack, only cocoa powder + flavor identical to natural

[leka]

Wow!!!!! And here we got hold of grated cocoa, super cocoa, even alkalized and did not lie nearby, I think to try with it: rose: Thanks for the recipe!

leka, you are welcome .
And I saw the cocoa liquor only in the picture. So I'm wondering how it will work out.

Girls, what is alcoholized cocoa? I only have a "Golden Label" from the Red October factory - nothing is written on the pack, only cocoa powder + flavor identical to natural

nut, alkalized cocoa is cocoa that is specially processed and of a higher quality than regular cocoa. And it is spent more economically, because less is needed.
If there is no alkalized one, then put the usual one, only 2 times, or even 3 times more.

[Anya]

Girls!!! I made it! I just changed the technology a little, but I know that Anya's recipes are not a dogma and she in every possible way welcomes experiments, so I decided. There was no dry milk - I made it easier - I poured 150 ml of regular milk + 300 butter into a glass from a blender, beat it in 2 seconds. Then I added 1 tablespoon of instant cocoa and 4 tablespoons there. tablespoons of sugar. I baked the nuts in a micron - 3 times for 15 seconds. There them. EVERYTHING! It’s a matter of a minute, I’ll tell you, but how delicious it’s with fresh bread! Mine really liked it. however, I myself got drunk on a blender to the point of stupidity and in the end I already wanted beer with roach.

Anya! thank you for sharing your ideas with us, and not eating your own ration at night under the covers


shl. stood, indeed, thickened. Cut it out of the refrigerator with a knife today.

Another question - if you make the pasta now, it will last until May 1 - in the sense that it will not deteriorate

[IRRochka]

IRRochka , to your health!
Of course, I'm only FOR if from one recipe you can make a bunch of options for every taste, so that everyone can find their favorite recipe.

nut , if made not with fresh milk, it will stand for sure.

And you can whip with a mixer, for I have no blender?

Nuuuu ... I haven't tried it.

What's the difference? I have a nozzle for a mixer, a mug, and there are knives ... is that possible?

Also, if this attachment is screwed in from the rear of the mixer, then this is already a real blender. Not separate, but, what's the difference. I did everything like that for a very long time - I don't see the difference.

No, there is a mug, and at its bottom there are knives ... like for cocktails ... he is on the combine, not on the mixer ... I'm a fool ...

[SchuMakher]

SchuMakher , in a glass blender? Then I don’t know, because mayonnaise doesn’t work like that. But, on the other hand, it turns out, in the very bowl with a nozzle of two knives, with which it is proposed to chop the meat.
Then I would pour the syrup into the bowl, turn on the combine, and pour the oil into the glass of the pusher, in this pusher there is a special hole (well, in mine and some others, for sure) through which the oil will gradually pour down, and there will be time for it to mix well there with syrup.
If there is no hole in the pusher, then it is not necessary to put it, but pour oil through the hole for the pusher.

This is how I see the process if there is no hand blender.

Qween As in that joke: Who were you talking to?
We'll have to buy a blender ...

[Qween]

Qween, I apologize for the importunity, but the last question (I hope) - if I need to spread the pasta on the cake later - how to do it, because, as I understand it, it freezes Should it be warmed up or not

[SchuMakher]

SchuMakher, but this was not a question for me?
I edited the last answer. I don’t know the joke ...

nut, you can have as many questions as you like!
This paste hardens so much that it becomes dense, but very plastic. You just need to smear on the cake and that's it, the structure of the paste is ideal for this - soft, but keeps its shape.

Thank you - I will

[Qween]

Qween Anecdote: a son comes to dad and asks: -Dad, why does an apple turn brown when you bite it off? -You understand, sonny, says the dad, - an apple contains dibasic iron, and when you bite off an apple, then the oxygen in the air joins this dibasic iron, and it has a brown color, because ... The son listened , listened and asked: Dad, who were you talking to now?

[nut]

nut, you are welcome! I hope everything works out.

SchuMakher


Here I dashed off ... if such an anecdote fits my answers.

If necessary, I can explain point by point.
And, in general, a submersible blender is a handy thing. And when you cook something for them, then it's a pity to wash it right away, you have to lick it - at the same time I refreshed myself.

[Schumacher]

If necessary, I can explain point by point.

Anh, not nada Schumacher the other day he is going to Kiev for a blender. Specially.

I knew about Kiev, but not about a blender!

for sure, I will master the super-mega technique, although I have an old, old one, he is 16 years old ... so I am not responsible for his speed ... I blend food for all the children at a tender age ... and he creaks ...

I already threw 40g with the cocoa paste - everything was well and quickly whipped (y) I can't say anything to taste yet - I tried to lick my leg - I can feel the butter. and I don’t understand sugar - it seems not enough. Let's wait until tomorrow. Dark brown in color

[nut]

nut , yes, better wait until tomorrow.
And sugar, I think, and then it will be possible to add, if that.

Anyutiyik !!!!!! How delicious it is !! I made it with milk, I haven't bought it yet, it turned out to be a half-liter jar of delicious Anyutella, now it will be called that way. I give tremendous thanks from my daughter, smears it on bread and eats it just bursting behind my ears, only I hear "More!"

Tanya, I'm soooo happy! Strongly, strongly, very glad that the doce likes it! Let him eat with gusto! To your health!

I understand that you do not need to be stored for a long time. So do not bother with powdered milk, do it with fresh milk.

About "Anyutella" super!

Tell me who uses which nuts. It seems that peanuts are usually put in such pastes. But I don't really like him. Has anyone tried it with walnuts for example?

I made such a paste with hazelnuts - for my taste it is the most,
it is also very tasty with walnuts, but the cashews are soaked and generally not very

[Ru]

Ru , for my taste, best with walnuts. By the way, I don't like peanuts either.

oh Anh, I’m already a liter can of sausage "Anyutella" yours is going at such a pace that it’s already scary. A friend came, I smeared some yummy on her bread and that's it ... a man disappeared ... I had to share the recipe

Tanyuyuyusha, hello! I ran in for a minute and crossed paths with you at last.
To your health!
We also went by leaps and bounds, and I do more, otherwise the longer it stands, the tastier and tastier. Therefore, I make a new one, while I have not finished the old one.

Well, I did a whole liter yesterday! In grape oil! And that - today they ate everything with ice cream and just like that!

[Qween]

Qween, girls, SOS !!

written -0.4h. l. salt - all right? I thought 1/4 teaspoon, I see, 4/10 is not 1/4 .. or I'm slowing down shoto ...

yes, 0.4, i.e. almost half a teaspoon
and 1/4 is 0.25 tsp

[Kalmykova]

Well, I did a whole liter yesterday! In grape oil! And that - today they ate everything with ice cream and just like that!

Kalmykova, to your health!
I have never tasted grape oil.
Lisss's, in principle, put the salt to taste.
I put in a little less than half a teaspoon, which means 0.4 tsp.

Today I made it with homemade condensed - super cool too! I barely took a bucket of food from my daughter.