This morning I have one of the twins home sick. Poor girl has torcicollo (stiff neck). We decided to make my mother-in-law’s homemade chocolate spread to give the teachers as Christmas gifts. I, of course, used 100% Belgian chocolate. The recipe is:
250 grams Belgian chocolate
250 grams butter
1 can sweetened condensed milk (or 2 tubes if you live in Italy!)
Melt butter and chocolate in saucepan. When melted and smooth stir in condensed milk. Take off heat. Pour into prepared jars. Simple as that.
Jillian In Italy 
Dollar Store container aisle, here I come.
are we the only 2 that comment? throw some of those babies in your suitcase…
read the recipe, went to the Dollar Store, made it and am giving it to my hairdresser this afternoon. Yeah!!!!
can I ask what ingredient you bought at the dollar store?! Oh, I think it was for the stamps. At least I hope so. I am totally stealing this idea. My belly is grumbling just reading it. I am doing my diet again. When I quit next week I will stuff myself with this stuff.
I bought the mini jars at the Dollar Store 2 for $1.25
Jill! That looks delicious!
I love how simple it is too. Will have to give this a try.
xx
Eat on your famous popovers or crusty Italian bread. Dangerous stuff it is. x
Just came across this now – bought back instant memories of my Belgian grandmother Mamite making chocopasta when we stayed with her as kids… so good. Thanks for posting the recipe 🙂
This one is dangerous!
Three questions:
1. What percentage cocoa do you recommend?
2. Can this be stored at room temperature?
3. How long can it be stored?
For the chocolate, I meant is is semisweet, bittersweet, unsweetened?
Hi Pamela, I use very good quality (Belgian) dark chocolate. I would recommend storing it in the fridge due to the fact that there is butter in in. And I think if it’s stored in the fridge it can last for quite a while (although I have a feeling it won’t last that long!). Enjoy!
Thank you, Jillian.