Not to bother as I am with sugar, take from powdered sugar fine grinding, maybe I failed to even grind sugar in a coffee grinder, so that it is not felt. The final photo shows the specks.

Nuts and sugar, I ground first in coffee grinder. It is in our interest to chop all the ingredients into the dust, and to achieve absolute smoothness of the product

Then poured the mixture in bledner. Added cocoa (very important to take good alkalized cocoa to be tasty and not crunched on the teeth), milk, vanilla, salt. Shot first the dry ingredients, then added soft butter. And then osutils the difference between the recipe and the home environment from industrial. The mixture turned into a lumpy dry weight, which was nothing like the famous pasta. A hunch :) I decided to warm the mixture in the microwave for 30 seconds, Which also brought me back to the right consistency. Probably not in vain in the original recipe is the emulsifier)) Then I started to add a teaspoon of cream 10%, in total it took me about 3st. l...

... And then, the mixture turned into a smooth calibrated with homogeneous mass with a wonderful fragrance! Uraaa!!!

First, the pasta was flowing consistency

But in the fridge for half an hour thickens and purchased the very "mazuco" thickness

On bread, toast, pancake, Pancake, pancake, cookies, cake, cake, and any dessert! Peanut butter Love with all my heart! All joyful holidays, friends, delicious Christmas!

The amount of ingredients is per 100g. Suggest you first try a small portion in this ratio, then adjust to your taste. Me with the original amount of sugar was too sweet, so next batch I did reduce the sugar by half due to the increase in the share of nuts. The recipe will come in handy for the holidays, and on weekdays. This is sooo yummy and very similar to the original! And that is a much healthier and cheaper and not talking. Can be safely given to children. By the way, you love her to dissolve in milk, like cocoa? Mmm!