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Dutch Cocoa Spread

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“Another one from the masterminds at Chocolatier! *Prep time is for total recipe, from start to finish.*”
1 1/2 cups

Ingredients Nutrition


  1. In a small bowl, sift the cocoa powder; transfer it to the top of a double boiler.
  2. Slowl whisk in the water, then the sugar and salt, until the mixture is smooth.
  3. Cook over simmering water, whisking constantly, until the sugar dissolves, about 1 minute.
  4. Remove pan from heat; whisk in the butter, one bit at a time, beating just until the butter melts and is absorbed.
  5. Whisk in the vanilla.
  6. Let the mixture cool completely, then rewhisk it to aerate the butter.
  7. Transfer to a covered container; refrigerate for up to 1 month.
  8. Bring to room temperature before serving.

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