- 250 g Rice malt syrup
- 100 g Butter, Cocoa Butter or Cold Coconut Oil (solid)
- 20-30 g Raw cocao powder
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Weigh all ingredients into bowl - 20 secs, speed 3, scrape down, then 30 secs, speed 5. Done! Scrape into a jar and store in refrigerator or pantry if not using butter in recipe.
Accessories you need
Can be used as a chocolate spread for sandwiches, pikelets, pancakes, etc, and even as a topping, or icing for cakes such as Chocolate Zucchini Bread, as once refrigerated, it will set like ganache.
Gluten free, nut free, can be dairy free, paleo friendly.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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