Israeli Chocolate Spread (Mr. Ian Soboroff)
This homemade Israeli chocolate spread offers a luxurious, fudge-like texture that far surpasses store-bought alternatives. By blending softened margarine with high-quality cocoa, sugar, and a hint of warm rum extract, you create a decadent treat that is both spreadable and indulgent. The addition of vanilla enhances the deep chocolate notes, while the rum adds a sophisticated complexity. This spread is incredibly versatile; use it as a sweet breakfast topping on warm toast, a dip for fresh strawberries and bananas, or even as a filling for cakes and pastries. It’s an easy yet impressive dessert component that brings a touch of Middle Eastern sweetness to any occasion. Store it in the fridge to keep it firm for spreading, or let it sit at room temperature for a softer, dip-able consistency.
Description
This homemade Israeli chocolate spread offers a luxurious, fudge-like texture that far surpasses store-bought alternatives. By blending softened margarine with high-quality cocoa, sugar, and a hint of warm rum extract, you create a decadent treat that is both spreadable and indulgent. The addition of vanilla enhances the deep chocolate notes, while the rum adds a sophisticated complexity. This spread is incredibly versatile; use it as a sweet breakfast topping on warm toast, a dip for fresh strawberries and bananas, or even as a filling for cakes and pastries. It’s an easy yet impressive dessert component that brings a touch of Middle Eastern sweetness to any occasion. Store it in the fridge to keep it firm for spreading, or let it sit at room temperature for a softer, dip-able consistency.
Ingredients
- 1/2 kg unsalted margarine, softened
- 80 g sugar
- 1 kg cocoa powder
- 1 tsp vanilla extract
- 1 tsp rum extract
- water, as needed for consistency
Directions
- 1 In a large mixing bowl, combine the softened unsalted margarine and sugar.
- 2
Gradually add the cocoa powder, mixing on low speed to prevent dust from flying.- 3
Stir in the vanilla extract and rum extract until fully incorporated.- 4
Add water one tablespoon at a time, mixing continuously until the desired spreadable consistency is achieved.- 5
If the mixture is too stiff, gently warm the bowl over a double boiler or in short bursts in the microwave, stirring frequently, to soften it before final mixing.- 6
Transfer the finished spread into an airtight container.NoteThe original recipe listed ambiguous quantities (e.g., "150 500g sticks," "1 tub-full"). This version uses standardized, realistic measurements for a home kitchen yield. Adjust sugar based on your cocoa's bitterness.
For a richer flavor, substitute margarine with unsalted butter or cocoa butter.
Store in the refrigerator for up to 2 weeks. Let sit at room temperature for 10 minutes before serving to soften.
If using real rum instead of extract, reduce the amount of water added.
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