You know, sometimes a little setback can ruin an entire day. A heel breaks on a shoe and a date breaks. The bus pulls a flash drive from the purse with the final version of the project. The same trouble happened with a young pastry chef from Italy. He was entrusted with making chocolate treats for a city holiday, but the weather turned out to be too sunny and everything had melted. Annoyingly. But it was at that moment that the future founder of the concern, Ferrero Rocher, came up with the idea of chocolate paste. After several years of experimentation, Nutella banks appeared on store shelves. A few months later, all of Italy ate her for breakfast. It was a triumph. Very soon, cans of chocolate paste were exported around the world. Today it can be bought without problems in a store, but why not cook at home. I am sure it will turn out no worse.
Chocolate pasta, recipe one - with walnuts
Real Nutella chocolate pasta is based on peanuts, but why not replace it with more patriotic walnuts? They will need one glass. And also - two eggs, a spoonful of butter, 3 full glasses of sugar, 2 glasses of milk, 4 tablespoons of flour and a little vanilla.
Grind the eggs and sugar, then add to them sequentially: flour, cocoa, finely divided nuts, vanilla and butter. Add milk, stir together very well again, put on a small burner, hold until thickened, until the desired consistency is obtained. Chocolate pasta with nuts can be served.
Chocolate paste, second recipe - with peanuts
This recipe for making chocolate paste is closer to the classic version.
For it you need: 2 cups peanuts, 1.25 cups sugar, half a cup of cocoa, a little salt, 4 full tablespoons of ordinary peanut butter.
A few nuts, fry for about 10 minutes in the oven, mix a couple of times, then grind well with a blender or pestle. Mix together until smooth. This can be done with a blender, mixer or manually, if only the finished paste turned out to be homogeneous. When you succeed, you can try.
Chocolate paste, the third recipe - without the addition of nuts
Some lucky people are very allergic to any nuts and are deprived of such a treat. A nut-free chocolate paste is one that just suits them.
He needs two glasses of sugar and milk, 4 full tablespoons of cocoa and flour, 100 grams of fatty butter.
Pour milk into a saucepan, pour sugar, cocoa and flour into it. Mix everything all the time well so that no lumps form. When it begins to thicken, immediately remove from heat. Cool. At this time, the previously removed oil should already be warm and soft, but not completely melted. Add it to the cooled mass, mix together again and leave to cool in the refrigerator. Then the chocolate paste is ready to eat.
Chocolate paste fourth recipe - with coffee
This version of chocolate paste has a slight smell of coffee, so it is very suitable for big lovers of such a drink.
For half a liter of milk you need 350 grams of sugar, a teaspoon of any instant coffee, 3 tablespoons of flour and cocoa, 100 grams of fatty butter.
Pour milk into a saucepan, add flour, coffee and cocoa. Stir everything well and leave over low heat. While the milk has not boiled, put butter in a saucepan. By tradition, cook until thick and leave to cool in the refrigerator. And the new coffee-flavored chocolate paste is ready, bon appetit.
Now that the chocolate paste at home is ready, the question arises: how to eat it? As you wish! You can traditionally spread on bread and eat tea with breakfast, you can add to any desserts, use in the preparation of cakes and pastries. In any case, home-made nut-chocolate paste will be tastier than all Nutell's bought together, like any home-made food. Cook with pleasure!