prepare a variety of spreads and creams of different flavors and textures (any amount or departme

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Believe me - this salve is exactly what you need during Passover. Stroke of 20 minutes of work will solve a lot of problems for yourself, like what to put on forehead, what to play or watch the cakes, what to prepare and what to snack dessert spoon when I feel like something sweet.
Prepare a large amount, divide a few jars, store in the refrigerator and pull out the right amount when needed. (Who is that 1.5 pounds is too much for him can prepare only half that amount, or part of surplus people he favors.) Salve should endure (in the refrigerator) for six weeks, but never failed us all the time.
I prepare this chocolate spread for years has been a recipe for a note from an unknown source, tucked in one of the drawers of my mother, but since I came to the recognition that it is better not to bring into addictive substances without compelling justification, I try to limit his appearances in the days of Passover.
During our relationship continued I got the original recipe changes and adjustments to the Zeitgeist, which improved it even further: margarine became butter, chocolate just became chocolate 60% or even 70%, and eggs are added during cooking or since that day eggs "animals" are absolutely very irregular cooking.
prepare a variety of spreads and creams of different flavors and textures (any amount or department) can stir into the cream Ailsrim (Hazel) bleached roasted and ground, for chocolate hazelnut spread; Chinese glass spigot Fknim mix with ground into particles Binoniim-ktnim, will add crunch (indicated on the basis of a simple sponge cake); Mix with milk; Mixed with condensed milk; Replace the brandy or liqueur bromine bold taste; Add grated orange peel and replace cognac Cointreau liqueur. Recipe for chocolate spread
Ingredients (approximately 1.5 kg paste): 1 cup (200g) sugar 2 tablespoons cocoa powder 2 tablespoons instant coffee (crystals or powder) cup (125 mL) boiling glass spigot water 400 g dark chocolate 60% or 70%, broken into chunks 400g butter (margarine is also possible without salt), diced 4 large eggs (L) 6 tablespoons cognac (alcohol is important not only taste, but also the preservation of the salve capacity. not need worry - this concentration is not harmful for children)
Preparation: 1. Prepare glass spigot a large bowl Hsint-hom (at least 2.5 liters) and a pot she could sit comfortably (who is equipped with a dedicated dual-pot can be used, of course). glass spigot Pour water, and make sure they do not touch the bottom of the bowl when it put in place the pot. Bring the water to a gentle boil over low heat.
2. Mix sugar, cocoa and instant coffee. Add the boiling water and beat smooth. Place the bowl on the pot and stir until the sugar has dissolved. Add to bowl the chocolate and butter cubes and let them melt. (Tip: To allow the steam outlet, glass spigot to make sure it stays a small profit from the bowl pot side. I roll a piece of paper towel roll finger length and thickness of half a finger and pin it on the side of the bowl to the upper edge of the side of the pot, with half sticking out.)
3. Beat eggs in a bowl. When the chocolate and butter melt almost completely, start to mix the contents of the bowl and whisk until smooth. Add the chocolate mixture to beaten eggs gradually - a little at a time - with constant predation. Continue to devour the mixture over the steam for about 3 minutes, until it is very hot to the touch of a finger. Remove the bowl from the steam and continue to stir for another minute or two to cool off a bit.
4. Beat in the chocolate mixture - If using a mixer manually, leave the mixture in the bowl in which it is located; glass spigot If using a stationary mixer, transfer the chocolate mixture to the mixer bowl. Beat at medium speed for 5 minutes, and add the brandy gradually during foaming. Continue beating at high speed for 5 minutes to cool the mixture completely. Pour into jars, seal and store in the refrigerator.
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