Making chocolate spreadable

Joined Apr 7, 2017

I've been trying to make a chocolate spread using milk chocolate.

I've tried variations including things like hazelnuts to try and replicate nutella.

The issue I am facing is that the chocolate 'spread' seems to set very hard.

Here is what I do:

Melt the chocolate

Add 30% rapseed oil

Add whole milk powder


Let it set

I've also tried this with hazelnuts too to make a nuttier version.

Do you know why it sets hard at room temperature and how to make it more spreadable?

Perhaps it needs more rapeseed oil? I have also thought about adding a small amount of soy lecithin. Could this help?

Any help or advice is appreciated. 
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