Homemade spreadable chocolate (tahini, milk, honey, cocoa) Calories

Unsweetened cocoa and tahini can both taste slightly bitter, especially when their flavours are strong. Add a little more honey and mix well, tasting as you go rather than sweetening the whole batch at once.

Yes. Because it contains milk, store it in a clean, covered container in the refrigerator and use it within a few days. Avoid leaving it out at room temperature for extended periods.

Spread it on toast, pancakes, or crepes, or use it as a dip for sliced fruit. Its sesame flavour pairs especially well with banana, while plain bread lets the cocoa and tahini stand out.

Yes, the mixture can separate because it has no commercial emulsifiers. Stir it thoroughly before serving; if it has become too thick after chilling, mix in a small amount of milk.

Yes, it works as a filling for cakes, crepes, and sandwich cookies. Chill it first if you want a firmer layer, and avoid using it as a stable frosting because milk can make it soften.

Yes. Replace the milk with a plant-based drink or add it gradually with water, but expect a change in flavour and texture. Use only enough liquid to make the tahini and cocoa mixture spreadable.

It gets its nutty, roasted flavour from sesame tahini rather than hazelnuts. The homemade mixture also has a softer, less uniform texture than many packaged chocolate-hazelnut spreads.

Freezing is possible, but the milk and tahini mixture may separate or turn grainy when thawed. Refrigeration is usually better for keeping its texture; stir it well before serving.

It can be eaten, but honey and milk contribute carbohydrates that may raise blood glucose. Keep the portion modest and account for it in the meal plan, especially if you monitor carbohydrate intake.