Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.
Unfortunately making Lindt quality chocolate is far from our home kitchen abilities as it needs special Conching device (invented by Lindt in 1978) but making chocolate for baking should be a breeze.
Our only problem should be picking the right ingredients as cocoa butter that is essential for chocolate making is widely used by the cosmetics industry. There are many people who like to make their own soap or body care stuff, use cocoa butter as a main ingredient.
Cocoa butter made for cosmetics industry is deodorized to remove some of the color and strong chocolate smell that -however delicious- can be undesirable in beauty products.
It doesn’t mean that deodorized cocoa butter is not edible as there are used of it in the food industry like making white chocolate but when purchasing such products make sure they are food grade. If in doubt, ask the seller if their product is apt for consumption but a nutritional label on the packaging is a good indication that it meant to be used as food ingredient.
For normal chocolate, we can simply buy the natural unrefined version of cocoa butter. Given of course that people haven’t decided to be home chemist instead of bakers this time and buy them all up for making soap.
Natural cocoa butter shouldn’t be treated with any non-food grade materials but still, to stay on the safe side always read the label.
Ingredients
- 3½ oz / 100g Cocoa butter
- 3 tablespoon / 20g Cocoa
- 1½ tablespoon / 15g Erythritol or sweetener of choice (powdered)
How to make Low carb keto chocolate
- Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
- Melt the cocoa while stirring every now and then until we get a uniform mixture. Taste the chocolate and add sweetener if necessary. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
- In case we are making chocolate with nuts, grind the nuts if desired.
- Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
- If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
- We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
- Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
- Remove the chocolate from the form or parchment paper.
- Cut it up if desired and serve.
Enjoy!
Low Carb Keto Chocolate Recipe
Ingredients
- 3½ oz / 100g Cocoa butter
- 3 tablespoon / 20g Cocoa
- 1½ tablespoon / 15g Erythritol or sweetener of choice powdered
Instructions
- Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
- Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
- In case we are making chocolate with nuts, grind the nuts if desired.
- Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
- If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
- We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
- Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
- Remove the chocolate from the form or parchment paper.
- Cut it up if desired and serve.
Notes
Pin now, Enjoy later!
