Shiny chocolate sauce on my moffle… Yummy ! And the brand is :
Maison Gourmande. DIY
If you don’t care about quality, you can buy a jar of “chocolate and nut spread”. That tastes good. Some brands are extremely popular, thanks to extensive promotion campaigns aiming children and even uneducated adults. Now, if you have finished primary school, you have probably turned the jar to read : sugar, palm oil, some flavorings and preservatives. But roughly, you are getting 3/4th of sweetened cheap oil.
A quality spread would contain this. So let’s make some.
For the fat, coconut butter (that floats on top of a can). For the nutty taste, I added some dry coconut flakes :
Lots of pure cocoa. For 1/2 cup, I find that 1/2 ts of cane sugar is enough. I added a little natural vanilla essence :
The bowl on top of a pan of hot water, I added a little coconut milk and beat. The fat and sugar melt.
When it cooled, I got a creamy texture, except for the coconut flakes (I could have passed them in the blender). Taste is so full of chocolate.
For the infamous hazelnut version : skip the coconut flakes and replace by a dozen of roasted hazelnuts that you paste in a mortar or a blender.
Of course, keep refrigerated and only a few days.
Sweet brunch, the coconutelia moffle with blueberry coconut muesli and coffee.