Our friends at Douxmatok have recently release new Incredospreads using their patented Incredo sugar. You can find the delicious products on their website, here. 

These two chocolate-based spreads are made using Incredo cane sugar, a new ingredient created by Douxmatok that contains less sugar, but still has a delicious sweet flavor. They have a ton of delicious uses, but here are some initial ideas to get you inspired:

1.  Heat them up in the microwave and drizzle on ice cream

2.  Spread on toasted Challah

3.  Use in between shortbread cookies for a shortbread cookie sandwich. 

4.  Hazelnut Chocolate Fondue: In a heavy bottomed saucepan, head up half a cup of creamed until warmed through. Add in half a cup of the Hazelnut Cocoa spread, stirring gently with a heatproof spatula, until combine and heated through. Serve with fresh strawberries, toasted challah, bananas, or any other fondue favorites. 

5.  Warm it up and use as a dip for churros.

6. Stir into warmed milk (cow's milk or dairy free milk) for a quick, rich hot chocolate. 

7.  Bitter Cocoa with Labne: Smear 1/2 cup of labne onto a plate, making a well in the center. Put a large dollop of chocolate spread in the center and serve with pita dusted in cinnamon sugar. 

8.  Spread on pancakes or crepes.

9.  Add a spoonful to oatmeal and top with fresh sliced strawberries. 

10. Use in s'mores instead of a chocolate bar.