Tony’s chocolate spread

Imagine this as a spreadable version of a Tony’s chocolate bar in the caramel sea salt flavor. It is the best chocolate, like ever, so sometimes I just want it slathered over a crunchy baguette toasted in olive oil as a midnight snack.

Ingredients:

1 Tony’s chocolate bar, the caramel sea salt flavor

1/4 cup water

1/2 cup sugar

1 tbsp cocoa powder, unsweetened

1/2 cup, 142g, salted butter, cubed, at room temperature

pinch of salt, if you like

Method:

Chop chocolate: rough chop the chocolate bar into small pieces and shards. Set aside.

Simmer: to a pot, add water, sugar, cocoa powder and salt, if you’re using. Bring the heat to medium-high. As it heats up and begins to bubble, whisk to completely melt the sugar. Simmer 5 mins or so, whisking occasionally, or until the sugar has completely dissolved. To make sure the sugar has dissolved, look for any sugar granules on your whisk. You can also move a bit of the mixture up the sides of the pot and see if any sugar granules are still visible. It should be a chocolate sugar syrup!

Add butter and chocolate: once you have achieved a chocolate sugar syrup, add butter and chocolate. Whisk vigorously until the butter & chocolate have melted and become one mixture. Once it has become a smooth chocolate spread, turn off the heat.

Let cool: pour into a container and lay plastic wrap over the top, pressing it down and into the sides to completely cover the top. Place into the fridge for 1 hour to cool and slightly harden.

Enjoy: after 1 hour, it should have solidified slightly with a smooth enough consistency to scoop out. Keep in the fridge but leave out at room temp before serving to let it soften.