Chocolate butter; how made at home? Many kids love chocolate and all the treats that come with it. They especially like the chocolate butter, which is sold at a high price in the store. Therefore, it is cheaper to cook it yourself.
Chocolate butter is loved not only by children but also by their parents. But such a homemade product is characterized by a delightful consistency, the taste everyone knows from childhood. The energy value of this delicacy is relatively high, and, as you know, it is not a diet. But this does not mean you can skip using it and not treat yourself to a small bite.
The benefits of chocolate butter
Confectionery based on butter and cocoa powder helps to normalize blood pressure. It is an excellent antitussive, prevents blood clots, and prevents dementia in old age.
However, homemade chocolate food can be harmful. This product is prohibited for people who are obese and have diabetes since it contains components that contain nitrogen that harm metabolic processes.
What is chocolate butter made of?
The main ingredients of many favorite treats are butter and cocoa powder. But additional components, such as honey, vanillin, brown sugar, and chocolate give the product an incomparable aroma and incredibly delicate and soft consistency.
When choosing butter, pay attention to high quality. The best product is homemade because there is no need to doubt its naturalness and quality.
- Calorie content per 100 g – 615 kcal.
- Servings – 200 g
- Cooking time – 10 minutes before cooking and 1 hour before cooling
- Butter – 200 g
- Dark chocolate – 25 g
- Cocoa powder – 1 tsp.
- Powdered sugar – 1 tablespoon or to taste.
Cook chocolate butter
- Put the chocolate in a bowl and melt it in a steam bath. The container of chocolate should not touch the boiling water in the container below.
- Keep the chocolate in a water bath until it has a soft, sticky consistency.
- Add softened butter, cocoa powder, and icing sugar to the chocolate container. Before cooking, remove the butter from the oven to reach room temperature and become soft.
- Stir the chocolate mass well until it is smooth.
- Pour the mass into a suitable mold, where it will be convenient to remove later. I recommend silicone molds, as the oil takes an excellent shape and comes out without difficulty.