Pålægschokolade

Pålægschokolade is a thin slab of milk chocolate that Danes spread on their open sandwiches, traditionally on buttered bread. It is crisp, sweet and keeps for several days at room temperature.

20 min
4 servings
Medium
Moderate
🇩🇰 Denmark

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Ingredients

Spices & seasoning

A pinch of fine salt

Optional extras

20 g Chopped hazelnuts

On the side

4 slices White sandwich loaf or wholemeal bread

Nutrition facts

362 kcal per serving

Protein: 4.1 g
Carbohydrates: 35.7 g
of which sugars: 34.1 g
Fat: 21.9 g
of which saturated fat: 13.7 g
Fiber: 1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Break the chocolate into pieces in a heatproof bowl.
Gently melt the chocolate and butter in a bain-marie over low heat, stirring regularly.
Off the heat, stir in the icing sugar, milk, vanilla and pinch of salt until you have a smooth cream.
Pour the mixture onto a sheet of baking paper placed on a tray, spreading it in a layer about 3 mm thick.
Sprinkle with chopped hazelnuts if using, then leave to set for 1 hour in the fridge.
Cut into slabs or squares and store in an airtight box in a cool place.