Quote:
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Originally Posted by Nancy LC
Good luck, I find chocolate doesn't mix well with splenda. Adding other stuff to it didn't help much either. For whatever reason, it doesn't soften that bitterness that chocolate has.
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I think I finally got it...I decided to research how chocolate is made and I discovered something. Chocolate is made by mixing the Sugar and Milk, and then condensing it. After its condensed, they add the Chocolate and Fat. They also said that Vanilla covers up the bitterness somewhat. So, here's what I came up with:
Code:
Ingredients --
1-3/8 cups (336g) Carb Countdown Whole Milk
5/8 tsp Stevia Extract Powder (KAL Brand)
2 Tbsp (28g) Coconut Oil
1 oz (28g) Unsweetened Baking Chocolate
1 Tbsp (12g) Vanilla Extract
1 Tbsp (12g) Whey Protein [or Carb Countdown Whole Milk]
1. Mix Milk and Stevia thoroughly.
2. Heat Milk on Medium, stirring constantly.
3. When Milk has Condensed to 1/2 cup (120g,) add Chocolate and Coconut Oil.
4. Continue stirring until fully melted and mixed.
5. Add 1 Tbsp (12g) Vanilla Extract and 1 Tbsp (12g) Whey Protein*
6. Remove from heat and stir together until fully mixed.
7. Place Parchment (Wax) Paper inside a small Plastic rectangular or square box.
8. Fold Wax Paper so that it covers both the bottom and sides of the container.
9. Cut in the corners to the height above the bottom you'd like the Chocolate to rise to.
10. Pour Chocolate in and allow to cool until a thick consistency.
11. Fold sides of Wax Paper down so that they form a wrapper around the chocolate bar.
12. Press the wax paper lightly until the chocolate is as evenly surfaced as possible.
13. Place in Freezer** and leave until hardened.
*I didn't have any Whey Protein up here, so I substituted LC Milk. My Bar came out very soft.
**It stayed soft even in the Fridge. Hence, the reason I said to use the freezer instead.
I finally found some pure Cocoa Butter. So, next time I might try using Half Cocoa Butter and Half Coconut Oil and see if it produces a Harder Bar. The Bar I got was decent, but definitely not best chocolate out there, but good enough. It tastes somewhat like a Dr. CarbRite (?) Bar, but without the Maltitol. Is that the right brand ??? If you aren't too picky about Chocolate, it should be fine. It doesn't leave a major bitter taste in my mouth like my other attempts did.
On a side note, if you don't stir the milk constantly, the cream will seperate and form a thin layer on top. This will trap the steam and when you come back, there'll be a huge Cream Bubble on the top. Just pop it and stir it back into the milk as much as possible.