I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for.
I've tested a combination of
- chocolate, usually 50% cocoa
- cocoa powder
- concentrated milk (sweetened condensed milk)
- Colza oil or sunflower oil
- a bit of corn starch (might be a bad idea)
- a small bit of guar gum
The result was not really what I wanted, so I'm still looking for advice. I still don't have a good idea of the quantities.
It seems that the cocoa spread I like doesn't use coconut oil or butter, it's often colza or sunflower oil, so I'm still curious how they're able to get this viscosity.
In the ingredient of a cocoa spread I like, I've seen there is soy lecithine, which is something I still don't have.
Is there a temperature I should cook this at? Should I stir more?