recipe

Short Description:
A silky, deeply cocoa-rich spread made from pure cocoa, sugar, and cocoa butter
— no palm oil, no artificial preservatives. A true artisan chocolate spread crafted
to showcase the real flavour of cocoa from Cameroon.

1) Prep Time: 20 minutes

2) Cook Time: 10 minutes

3) Cool/Set Time: 2 hours

Allergies: Please specify any allergies related to ingredients or the working
environment, as applicable.

Ingredients

1) 150g Fire Mountain Cocoa Powder (or high-quality natural cocoa powder)

2) 120g icing sugar (sifted)

3) 100g cocoa butter (finely chopped or grated)

4) 50g vegetable oil (preferably neutral oil like sunflower oil)

5) 1 tsp natural vanilla extract

6) ½ tsp fine sea salt

Method

1) Melt the Cocoa Butter

2) Gently melt the cocoa butter over a bain-marie (bowl over simmering water).

3) Stir occasionally until fully melted. Remove from the heat.

Sift and Whisk Dry Ingredients

In a separate bowl, sift together the cocoa powder, icing sugar, and milk powder
if using. Add the salt.

Combine

1) Slowly pour the melted cocoa butter into the dry ingredients, stirring constantly
to avoid lumps.

2) Add the neutral oil and vanilla extract and continue stirring until silky and fully
combined.

Smooth Out

If it looks grainy, briefly blitz the mixture with a stick blender or small food processor to emulsify fully. It should be thick but still pourable.

Jar and Cool

1) Immediately pour the spread into sterilised jars while still warm.

2) Tap the jars gently to release any air bubbles.

Set

1) Let the jars cool at room temperature, uncovered, until fully set (about 2–3
hours).

2) Once set, seal with lids.

Chef’s Tips

1)For a glossier finish: Add an extra 10g oil.

2)For a firmer, truffle-like spread: Reduce oil by 10g.

3)Flavour Variations: You could blend in a hint of ground coffee, cinnamon, or
orange zest depending on the batch.

Interesting Fact

The reason many supermarket chocolate spreads stay “soft” even when cold is
because of added palm oil.
This recipe uses a traditional cocoa butter base for a more authentic, natural set
— it will firm slightly at cool room temperatures (ideal between 18–20°C) but
melts beautifully on warm bread.

Difficulty Level

Intermediate — needs careful melting and combining, but no specialist
equipment beyond a stick blender.

Shelf Life & Storage

1) Shelf Life: 3 months unopened if properly jarred and sterilised.

2) Opened Jars: Best consumed within 6–8 weeks.

3) Storage: Keep in a cool, dark place (cupboard). No need to refrigerate unless
the environment is very hot.

....by David Greenwood-Haigh