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To my knowledge, no, but please don't take this as medical advice. I suggest you consult your doctor to be 100% sure. Here is some google help in the mean time. www.google.com/search?q=does+xylitol+raise+blood+sugar+for+diabetics&oq=does+xylitol+raise+blood+sugar+for+diabetics&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQABiABDIHCAIQABiABDIICAMQABgWGB4yCAgEEAAYFhgeMggIBRAAGBYYHjIICAYQABgWGB4yCAgHEAAYFhgeMggICBAAGBYYHjIGCAkQLhhA0gEINjg2NGowajGoAgiwAgE&sourceid=chrome&ie=UTF-8

Hi there. I think you are referring to a different method of tempering. One method is to "work" the chocolate to a specific consistency and temperature. This is probably what you've heard about. Another method, the one I use, is to use "seeding". This is what we do, and there is no reason to worry too much about the temperature after you've introduced the "seeding" chocolate particles. Just get it into the molds while its still fluid enough.

Hi there. Those are a lot of questions in one comment ;-) . Let's see what we can help with. - From experience, the "dry" sweeteners/sugar-like sweeteners does play a role in "setting" up the chocolate, as that directly influences the ratio's. - I cant see why cocoa nubs won't work. - Ratios? The cocoa percentage is a measurement of the chocolate bar's weight that comes from cocoa beans, including cocoa liquor and cocoa butter. The percentage of cocoa in a chocolate bar can affect its taste, sweetness, and intensity: Dark chocolate A higher percentage of cocoa solids means a richer and more savory taste. A bar with at least 70% cocoa solids is recommended www.google.com/search?q=how+is+chocolate+cocao+ratios+calcualted&oq=how+is+chocolate+cocao+ratios+calcualted&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQLhhA0gEJMTIzNTlqMGoxqAIIsAIB&sourceid=chrome&ie=UTF-8

Oh dear. Did you perhaps "work" with the chocolate after it began setting? Double check the ratio's and ingredients. If you did go off-base to our original recipe, share it here. Maybe we can help figure out the problem.

Just a pleasure. Let us know how this turns out for you!

Hey there. Glad you found our video helpful. Let us know what you think after you've made it.

Hey there. Thanks for the feedback! Glad you enjoyed it!

Hey there. I used just raw, cocoa butter bought in a large chunk/block.

Hey daar julle. Netso die kant. Die blare eet lekker "vars" en het sy plek, maar die groot bruin sampioene werk super nice!

Again, good input. I've actually, in a desprate "I need biltong state", bough steaks from the super market and cut them up to use as smaller biltong pieces!

I also prefer griding my own core/rock salt, But normal table salt works good enough if you have to use it. Input?

I'm not sure. I think the sugar (or substitute), does play a role as part of the "dry" ingredients and how it sets. Please try and let us know!

Haha, greetings. I must admit, my C to F internal math is super weak. I always have to use an online calculator.

you can try it. I have made chocolate with coconut oil. Too soft.

When tempered correctly, the cocoa butter (not the poweder), sets "hard". This is what makes chocoloate so solid. Beef talo of coconut butter wont ever set hard enough to equal cocoao butter. If you keep it in the fridge, that should work, but it wont be hard at room temp.

@@LowCarbRecipeswithKids what about ghee?

@@QamruddinKhan-hf4dn I'm sure it will taste great! But still, it wont be tempered. To the fridge, I guess for storing it... Let us know if you try it, I'm sure we are all interested in how that would work.

Agreed, as with milk. Anything that contains carbs, essentially contains some form of sugar, albeit not "table" sugar.

Hope you like it!

My pleasure 😊

Hi Dani. I guess you would just have to melt your chocolate and then re-temper it as per the method I describe. I use Cocoa Powder and Cacao butter, to "make" the chocolate. Your dark chocolate is already a combination of "cacao powder + cocoa butter".

Thanks for the feedback.

Thanks for the feedback. We don't really add the recipes to the website any more. We may start that up in future again.

Use a pure milk powder. (Pure evaporated milk). Milk does have some carbs, yes, but the recipe uses milk (in powdered form), but no actual sugar, as in ingredient.

Correct. Best to not feed your dog chocolate regardless, but definitely not with xylitol.

For interest sake, did you use Xylitol or another sweetener?

@@LowCarbRecipeswithKidsi assume you can use no sweetener or adjust to taste?

@@lydiaahubbell8545 No weetener would be VERY bitter,, but if that's your thing, give it a try. The best would be to adjust to taste, and offocurse, it depends on your type of sweetener. I've had good results with Xylitol and Erythretol. Liquid sweeteners wont work as it will probably "break" the emulsion.

Glad you found it helpful!

Hi there. Please share in connection with what you would like to email, and I can point you in the right direction.

Obrigado!

Just a pleasure.

Hi there. For me it makes the most sense for this as it "is a sugar, just not a traditional sugar. I.e., same volume, melts when hot, and crystalizes when cold... It works well for ratios and volumes as a 1:1 replacement for sugar.

Well, aint you a peach.... ;-) . I suggest you use the video "captions", as it seems RUclips can decypher through my mumbling.

You can, but you may have to play around with the volumes of dry ingredients as the xylitol takes up quite some volume in this recipe. (Sam as sugar would have). Give it a try 1st and just skip the xylitol and add your stevia. Best case scenario it works out of the box!

I had the sane question and found this : There are a few reasons why your homemade chocolate might have melted quickly. One possibility is that the chocolate was not tempered properly. Tempering chocolate involves heating and cooling the chocolate to specific temperatures to create the right crystal structure, which gives chocolate its smooth texture and snap. If the chocolate is not tempered properly, it will melt more easily. Another possible reason is that the chocolate was too thin or not thick enough, which can cause it to melt faster. Also, if the temperature in your kitchen was too high, this may have caused the chocolate to melt faster.

Hey there. Definitely wont be the blending. Chocolate gets its "solidity" from the cocoa butter (and I suppose the "sugar" helps). If your chocolate is melting at room temperature, its not tempered correctly. Tempering changes the crystalline structure of the cocoa butter, preventing it from melting at room temperature. Pay close attention to the section where I discuss tempering in detail, and follow my procedure of tempering via "seeding". I haven't tried with stevia, but the chocolate (cocoa butter) should not melt at room temperature just on its own (sans stevia or xylitol), so that shouldn't be your problem.

Hey there. Definitely wont be the blending. Chocolate gets its "solidity" from the cocoa butter (and I suppose the "sugar" helps). If your chocolate is melting at room temperature, its not tempered correctly. Tempering changes the crystalline structure of the cocoa butter, preventing it from melting at room temperature. Pay close attention to the section where I discuss tempering in detail, and follow my procedure of tempering via "seeding". I haven't tried with stevia, but the chocolate (cocoa butter) should not melt at room temperature just on its own (sans stevia or xylitol), so that shouldn't be your problem.

Hey there. I see we omitted to add this one to the website. We'll get to it, but for now the ingredients and amounts are as per the video. Thanks for watching!

Thank you. It is very kind of you to answer and see tuo it.

If you temper it correctly like in the video, no. Chocolate only melts at room temperature if its not tempered.

If you temper it correctly like in the video, no. Chocolate only melts at room temperature if its not tempered.

Any time!

Give it a go and let us know! (See what I did there? ;-) )

You are so welcome!

It should work fine and just make it a bit more "waxy" I suppose. Give it a go and let us know!

My pleasure 😊

You can do it!

We'll take your comment under advisement!

Hey there Grant. I think it's a 60w. The case isn't "hot", just slightly above room temp.

;-)

Hi there. Just to be cleat, it's not "butter" butter... but Cocoa Butter! This won't work with "diary" butter unfortunately. If you do mean Cocoa butter, then no, Cocoa butter is not salted. (I do sometimes add a pinch of salt into the chocolate mix tho, as it enhances the general flavour of the chocolate.)

The flavourings must be liposoluble , not water based otherwise you won't get a smooth and stable texture. Vanilla powder is ok.

@@aoichan3073 Thank you

@@Summer-nx5lc you're welcome ^^

Yes, you can. Powders are better, but I've definitely had good success with vanilla/rose water etc if you add "small" amount to the melted cocoa butter BEFORE you add the solids. If you add any liquids after you have combined the butter and solids, it breaks the chocolate.

@@LowCarbRecipeswithKids thank you 💞