PROCEDURE

1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.

2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.

3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.

4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.

5. Mix the melted chocolate over the milk mixture until everything is well blended.

6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.

7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.

8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.

9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.