Chocolate butter: properties, composition and recipes

The taste of chocolate butter is very gentle, it is pleasant not only for children, but also for adults.This product can be used in a variety of ways: spread on bakery products, add to cake creams or tasty porridge. Today, it is very easy to find a high-quality product of this type on the shelves of supermarkets, which is why it is very important to study in more detail what kind of high-quality chocolate butter is, what is its composition and how to choose it correctly.

Chocolate butter is a real delicacy, which certainly can remind all of us the taste of childhood. In order to find out what the chocolate product deserved such attention after all, one should study it from all sides.

Chocolate butter contains a large amount of vitamins (from groups A, B, C, D and E), minerals and other beneficial macro and microelements that contribute to the normal functioning of the body, strengthen the immune system and even normalize the intestinal microflora. The benefits of the product are obvious. In addition, this product is added to the natural dye carotene, which in the body turns into useful vitamin A. Sometimes, beta-carotene is added, which is an artificial analogue of the natural element. Chocolate butter can favorably influence the condition of the skin, hair and nails.

In the composition of the product can be found such useful elements as potassium, calcium, phosphorus and iron. The calorie content of a chocolate product, as a rule, varies depending on its composition, as well as its manufacturer and brand. With moderate consumption of chocolate butter, it will not cause any harm to the body.

The average amount of fat in chocolate products of this type from various brands reaches 75%.

As already noted, the caloric content will depend on all the components that are included in the product. Basically, this product contains about 650 kcal.

In addition to beneficial vitamins and minerals, as part of the store chocolate butter The following ingredients are available (they may vary depending on the manufacturer):

• skimmed cow and dry milk;
• secondary raw milk;
• pasteurized cream;
• cocoa;
• salt;
• leaven;
• natural dyes;
• acidity regulators;
• preservatives;
• stabilizers and emulsifiers.

Chocolate butter is considered quite affordable product. As a rule, it is used for breakfast. It is used both in fresh form, spreading on buns and bread, and melted, adding to various cereals. Chocolate butter can be used to bake baked goods, as well as to create creams for cakes and cake pies.

If you want to lose weight, then, of course, this product is best to exclude from your own diet, since it is quite high-calorie. Moreover, chocolate butter is not recommended to be consumed daily, as it can adversely affect overall health. The product itself is very rich and creamy, it is quite difficult to eat it in large volume, however, children love it very much, so it should be included in their diet very carefully.

Choosing chocolate butter should be only in proven supermarkets. Particular attention should be paid to the date of manufacture and shelf life.

It is very important that the product melts in the mouth and does not leave behind an unpleasant aftertaste and a greasy film on the teeth. The consistency of the oil should be homogeneous, without unnecessary inclusions. Oil should smell good.

Despite the fact that on the shelves of supermarkets you can find a lot of different types of oils, sometimes you want to cook something yourself. Chocolate butter can be easily prepared at home. Next, we consider the most interesting recipes that can be translated into reality on their own, without making special efforts.

The first recipe, which will require the following ingredients:

• 200-250 grams of regular butter;
• cocoa powder - about 7-8 tbsp. spoons;
• powdered sugar - 4-5 Art. spoons.

The preparation is as follows.

• Oil should melt naturally. It is highly undesirable to heat it, as the oil should not become completely melted.
• Cocoa and powdered sugar should be mixed in the required quantity and sift.
• The melted butter should be placed in a deep container and pour cocoa with powdered sugar into it. If the butter has melted enough, you can pour all the powder with cocoa, and if not, then it is recommended to pour them gradually. Ingredients must be thoroughly mixed. It is best to use a mixer or blender for this purpose. The result should be a homogeneous mixture.
• The resulting chocolate-butter mixture should be placed in a tray or a special form, cover and put in the refrigerator. It is recommended to close so that the oil does not attract third-party odors.

Next, consider the recipe for chocolate butter, which can be used to spread on toast or to create fillings for croissants. For this recipe you need only 2 ingredients:

• butter (1 pack);
• a tile of milk or dark chocolate (depending on what kind of butter you want to get to taste).

Recipe:

• At the first stage, you should melt a bar of chocolate (the best thing to do is not in the microwave, but in a water bath);
• after the chocolate is completely liquid, it should be slightly cooled;
• the oil should be at room temperature, so it should be prepared in advance, you do not need to heat it up much, since chocolate will make everything in this case;
• butter should be cut into pieces and send them to the chocolate mixture;
• then you need to start to mix everything until the butter is completely dissolved in chocolate; you can use a mixer or a blender to obtain the most homogeneous mass;
• the mixture should be poured into a mold and refrigerated until it solidifies.

Next, we consider a no less interesting recipe for chocolate butter, which involves the use of both chocolate and cocoa at the same time. It will require the following ingredients:

• 150-200 grams of butter;
• 3-4 Art. spoons of cocoa powder;
• up to 50 grams of chocolate (milk or bitter);
• 3-4 Art. spoons of powdered sugar (it is allowed not to add powdered sugar or sugar if you do not want the butter to be too sweet).

Step-by-step instruction:

• Melt the chocolate in a water bath, but you do not need to melt the butter, it just has to be soft, so it is enough to remove it from the refrigerator beforehand;
• butter and chocolate must be combined in one container, beat everything with a mixer until a fluffy smooth mixture is obtained;
• in the next stage, you need to gradually pour cocoa, stirring the mixture, and if you want to add powdered sugar.

After all the ingredients are combined, and before you flaunts a uniform chocolate mixture, it should be put into a container and put into the freezer.

How to make chocolate butter at home, you will learn from the following video.

To date, on the Internet you can find a lot of positive reviews about chocolate butter. Buyers mark its unusual creamy-chocolate taste and pleasant aroma. However, many buyers point out that the best way to prepare this kind of product is by yourself. It does not require extra effort, and the recipes are so simple that even teen cooks can cope with them.