There is a reason your video has no dislike... it has everything the rest of the low carb pages dont have... great explanation, how to temper the choclate, temperature for melting point of cocoa butter, measurement in grams ( so it can be watched anywhere in the world and be understood)... you have earned a new subsriber... good luck and keep up the good work.... i just wished you showed us the snap of the choclate...
Hi there Biba. Thanks for the great comment! Finally! Someone appreciated the effort that went into this video hahaha ;-) I did miss the snap on this one, but I fixed that on my "White Chocolate" video. Did you have a look at that one?
Best recipe ever. I've looked for keto chocolate all over youtube and google. This one is the simplest, Yet the best. Thorough Explanations are the icing on the cake
Great video. Recently diagnosed with type 2 and looking to overhaul my diet and this is the kind of recipe that will help curb any cravings. Nice tip regarding adding the last bit of cocoa butter to temper the chocolate 👍
THANK YOU so much for giving me an easy and manageable way to make sugar free chocolate! I was using the bowl over boiling water method, and it was a hassle. Your method using the temperature and pulverizing the dry ingredients before pouring into molds is PERFECT. I used a combination of golden monkfruit and Splenda brown. Not quite as low carb as Xilitol, but AWESOME.. I have made over 10 bars using your method. Thanks again!
I have not tempered chocolate before, but from what I've seen, others note the temperature before adding the cocoa and once you add the cocoa you say that it should cool down the mixture, but you do not specify the temperature that it needs to come down to before pouring in the molds.
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.
@@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.
Thanks for taking the time to comment. Glad you like them! We are working on the next one. Should be available in the next day or two ;-) P.S. Make sure you are subscribed to see when our new videos are available. Tnx. Bye.
Hi, I am kind of new to this healthier chocolate eating thing and was looking to make my own chocolate bars (85%) cocoa. Is this recipe similar to that or am I not understanding how the "85%" value works. At any rate, love the content/subject matter and have subscribed!!
Hi There. I am sure coconut oil would "work" with the same measurements, but it won't get "hard" with a snap. I suspect it will be more of a oily, fudge like finished product. The thing here that make it hard, as with any other real chocolate, is the cocoa butter.
Hi there. This would be a "cheat" way or Makig chocolate, and might taste similar, but your chocolate won't set hard. I would really suggest to rather get some cocoa butter and make the real thing!
I hope someone mentioned that xylitol is deadly to dogs. Be careful, or use a different sweetener. I enjoy allulose. Thank you for the video, just got the molds yesterday 😊
Where do we purchase the cocoa butter from? I definitely would choose sugar free dark chocolate. I especially choose generally LINDT Excellence 100% cacao.
Hi Jason. You should be able to buy it at any "heatlh/natural products" shop. It's best to look for a whole sale supplier, for much better pricing! I buy my cocoa butter in 1 or 2kg packs, which makes the purchase cost less than half compared to buying from a "health shop". Where do you live?
@@LowCarbRecipeswithKids In upstate New York. I generally go to Walmart to purchase raw organic cacao powder which is Better Body Foods. The nearest whole foods shop is in Albany/Colonie.
@@jasonsaville2262 I also buy mine online. (When I buy Bulk) I don't know these stores, but here is a quick google search that might help you. bulknaturaloils.com/cocoa-butter-natural.html?gclid=Cj0KCQjwsqmEBhDiARIsANV8H3aWQAEwiAEYbCXnKvAtxUDIIGB_8ckTzcAqIFU6CVoYohbTI_xRQhQaAiObEALw_wcB www.bulkapothecary.com/raw-ingredients/waxes-and-butters/wholesale-cocoa-butter-bulk/?gclid=Cj0KCQjwsqmEBhDiARIsANV8H3bbnufcw_rMxc0LM4S7IuUtwRAWZJE30xt4RaSMCwhUtIA5kiKohcoaAgvREALw_wcB
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.)
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.
Hi there Marli. Any "health store" should have, but its normally quite expensive in smaller quantities. I try to get bigger quantities to bring the price down, and I have had good success ordering from Isivuno Naturals. www.isivunonaturals.com/collections/oils-and-butters/products/cocoa-butter Let us know how yours turns out!
Hi there. Just to point out, that I am using Xylitol (alcohol sugar), not cane sugar for the low carb benefits. That being said, the "sugar" is just a sweetener. I would experiment if I was you and see how it turns out. The cocoa butter and powder are enough to form basic hard chocolate. Adding the "sugar" in a crystal form obviously helps to keep the "hard" chocolate structure. Adding honey or dates might cause it not to set properly, but I would really experiment with that if I was you. Let me know how it turns out!
@@LowCarbRecipeswithKids yes as I was more keen to make dark Sugar free chocolates so I used honey in proportion to batter n taste.They taste yummy n melts into the mouth soon as it's very soft Chocolate made from honey,cocoa butter& cocoa powder(sugar free).
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!
Hi Riana. We got the moulds from various different places. You can normally pick them up at your basic "plastic/tupperware" shop or confectionary equipment suppliers. The bowl we use is just a normal stainless steel bowl bough from a store a long time ago. Hope your chocolate turns out gooooood!
Can I add natural sweetener honey or maple syrup instead of sugar. If so what will be the shell life. Also can I use cacao nibs instead of powder. Also I need the ratio for 70% dark chocolate
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
Fantastic video. Question: I do one to one ratio of coca butter to coca powder with stevia powder & milk powder & blend it all. Do you think it's the blending that is causing the chocolate to melt easily after word or that I don't have a sugar to bind it better. The chocoale melts too fast when touching & bends easily. Need that good snap.
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.
That is the beauty of going low carb! You don't really have to calculate calories to stay healthy and in shape. We try and stay below 50g of carbs a day.. which actually is A LOT, and when we do, we don't really worry about counting calories and still reap the weight loss and all other low carb benefits. (Although not as effective as a REALLY low carb, sub 10g/day diet). I haven't tried other low-cal options, as I wanted to make real chocolate, so I can unfortunately not recommend anything. Let us all know if you manage to figure something out!
The video recipe says 80g cocoa butter and 60g cocoa powder but the detailed recipe on the website link is the opposite, 60g butter/80g cocoa powder. Which is correct???
Hi there. I'll have a look at that on the website. I have adjusted the recipe a bit over the months as I went along... What I use now, is 80g cocoa butter, 70g cocoa powder, and 60g xylitol, which gives me the best results for my preferred taste.
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.
@@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.
So glad I found this video, and few Saffers, I am in England looking to make my own health chocolate, I am using Erythritol and Xylitol, but also 100% dark organic chocolate instead of cocoa powder.. Do I need to add coco butter if there is already coco butter in the pure dark chocolate I am melting.... I see you add extra cocoa butter so I am guessing yes. My idea is to use this healthy melted chocolate to make chocolate Ice cream, as I cannot find any health chocolate around me to melt and make my ice cream with. Thank you very much for the video and hope to hear back from you. Dani
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".
Hi there. I'll have a look at that on the website. I have adjusted the recipe a bit over the months as I went along... What I use now, is 80g cocoa butter, 70g cocoa powder, and 60g xylitol, which gives me the best results for my preferred taste.
There is a reason your video has no dislike... it has everything the rest of the low carb pages dont have...
great explanation, how to temper the choclate, temperature for melting point of cocoa butter, measurement in grams ( so it can be watched anywhere in the world and be understood)... you have earned a new subsriber... good luck and keep up the good work.... i just wished you showed us the snap of the choclate...
Hi there Biba. Thanks for the great comment! Finally! Someone appreciated the effort that went into this video hahaha ;-)
I did miss the snap on this one, but I fixed that on my "White Chocolate" video. Did you have a look at that one?
@@LowCarbRecipeswithKids not yet... but i will take a watch...
And i already made this.. waiting to see how it turns out..
Best recipe ever. I've looked for keto chocolate all over youtube and google. This one is the simplest, Yet the best. Thorough Explanations are the icing on the cake
Wow, thank you! So nice to get such feedback from someone who appreciates the research and effort that went into making this video.
OMG. Someone who knows what real chocolate is.
Great video. Recently diagnosed with type 2 and looking to overhaul my diet and this is the kind of recipe that will help curb any cravings. Nice tip regarding adding the last bit of cocoa butter to temper the chocolate 👍
Hey there. Glad you found our video helpful. Let us know what you think after you've made it.
THANK YOU so much for giving me an easy and manageable way to make sugar free chocolate! I was using the bowl over boiling water method, and it was a hassle. Your method using the temperature and pulverizing the dry ingredients before pouring into molds is PERFECT. I used a combination of golden monkfruit and Splenda brown. Not quite as low carb as Xilitol, but AWESOME.. I have made over 10 bars using your method. Thanks again!
You are so welcome!
I have not tempered chocolate before, but from what I've seen, others note the temperature before adding the cocoa and once you add the cocoa you say that it should cool down the mixture, but you do not specify the temperature that it needs to come down to before pouring in the molds.
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.
This was soooooooooo sweet it was inedible. If I try it again I will mix in the sweetener little by little.
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.
Wow thank you for sharing this recipe
My pleasure 😊
Thanks for your videos I look forward to more :)
Thanks for taking the time to comment. Glad you like them!
We are working on the next one. Should be available in the next day or two ;-)
P.S. Make sure you are subscribed to see when our new videos are available. Tnx. Bye.
Hi, I am kind of new to this healthier chocolate eating thing and was looking to make my own chocolate bars (85%) cocoa. Is this recipe similar to that or am I not understanding how the "85%" value works. At any rate, love the content/subject matter and have subscribed!!
Hi, can I use coconut oil instead of butter? and if yes is it the same 1 to 1 replace? thanks, brilliant video
Hi There. I am sure coconut oil would "work" with the same measurements, but it won't get "hard" with a snap. I suspect it will be more of a oily, fudge like finished product. The thing here that make it hard, as with any other real chocolate, is the cocoa butter.
coconut oil is very soft
Can I use coconut oil to replace the cocoa butter?
Hi there. This would be a "cheat" way or Makig chocolate, and might taste similar, but your chocolate won't set hard. I would really suggest to rather get some cocoa butter and make the real thing!
I hope someone mentioned that xylitol is deadly to dogs. Be careful, or use a different sweetener. I enjoy allulose. Thank you for the video, just got the molds yesterday 😊
Correct. Best to not feed your dog chocolate regardless, but definitely not with xylitol.
How much monk fruit would you use in lieu of xylitol? (monk fruit in its original powered form.
Where do we purchase the cocoa butter from? I definitely would choose sugar free dark chocolate. I especially choose generally LINDT Excellence 100% cacao.
Hi Jason. You should be able to buy it at any "heatlh/natural products" shop. It's best to look for a whole sale supplier, for much better pricing!
I buy my cocoa butter in 1 or 2kg packs, which makes the purchase cost less than half compared to buying from a "health shop".
Where do you live?
@@LowCarbRecipeswithKids In upstate New York. I generally go to Walmart to purchase raw organic cacao powder which is Better Body Foods. The nearest whole foods shop is in Albany/Colonie.
@@jasonsaville2262 I also buy mine online. (When I buy Bulk)
I don't know these stores, but here is a quick google search that might help you.
bulknaturaloils.com/cocoa-butter-natural.html?gclid=Cj0KCQjwsqmEBhDiARIsANV8H3aWQAEwiAEYbCXnKvAtxUDIIGB_8ckTzcAqIFU6CVoYohbTI_xRQhQaAiObEALw_wcB
www.bulkapothecary.com/raw-ingredients/waxes-and-butters/wholesale-cocoa-butter-bulk/?gclid=Cj0KCQjwsqmEBhDiARIsANV8H3bbnufcw_rMxc0LM4S7IuUtwRAWZJE30xt4RaSMCwhUtIA5kiKohcoaAgvREALw_wcB
@@jasonsaville2262 Also definitely give the White Chocolate a go! (I am working on the Milk Chocolate video)
ruclips.net/video/mlKFc_YyCno/видео.html
I thank you for the recipe ! Un salted butter ?
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.)
Finally a recipe that sets at room temperature. Can you add flavouring e.g., rum and raisin, rose water etc? Thank you
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 💞
Where can one buy the cocoa butter?
Hi there Marli.
Any "health store" should have, but its normally quite expensive in smaller quantities.
I try to get bigger quantities to bring the price down, and I have had good success ordering from Isivuno Naturals.
www.isivunonaturals.com/collections/oils-and-butters/products/cocoa-butter
Let us know how yours turns out!
amazon. food grade
if you dont mind? refined or unrefined cocoa butter?
Hey there. I used just raw, cocoa butter bought in a large chunk/block.
Was! Thank for sharing🥰❤
Glad you found it helpful!
Can I use honey ir coconut sugar instead of sweetener
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!
Can we use honey or dates instead of sugar?
Hi there. Just to point out, that I am using Xylitol (alcohol sugar), not cane sugar for the low carb benefits. That being said, the "sugar" is just a sweetener. I would experiment if I was you and see how it turns out.
The cocoa butter and powder are enough to form basic hard chocolate. Adding the "sugar" in a crystal form obviously helps to keep the "hard" chocolate structure. Adding honey or dates might cause it not to set properly, but I would really experiment with that if I was you. Let me know how it turns out!
@@LowCarbRecipeswithKids yes as I was more keen to make dark Sugar free chocolates so I used honey in proportion to batter n taste.They taste yummy n melts into the mouth soon as it's very soft Chocolate made from honey,cocoa butter& cocoa powder(sugar free).
Does the honey settle at bottom and makes the upper part unsweetened?
Can I use stevia powder instead of xylitol for seeetness
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!
Can you use Dutch processed cocoa powder in this recipe?
I am not sure what "Dutch Processed" cocoa powder is, but we use normal, store bought cocoa powder. Nothing special...
Does it melt easily at room temperature?
If you temper it correctly like in the video, no. Chocolate only melts at room temperature if its not tempered.
Waar koop julle die moulds en ook die bakkie wat binne in die pot pas
Hi Riana.
We got the moulds from various different places. You can normally pick them up at your basic "plastic/tupperware" shop or confectionary equipment suppliers.
The bowl we use is just a normal stainless steel bowl bough from a store a long time ago.
Hope your chocolate turns out gooooood!
Can I add natural sweetener honey or maple syrup instead of sugar. If so what will be the shell life. Also can I use cacao nibs instead of powder. Also I need the ratio for 70% dark chocolate
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
Fantastic video. Question: I do one to one ratio of coca butter to coca powder with stevia powder & milk powder & blend it all. Do you think it's the blending that is causing the chocolate to melt easily after word or that I don't have a sugar to bind it better. The chocoale melts too fast when touching & bends easily. Need that good snap.
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.
Cocoa butter has tons of kcal. Can you recommend any alternative ingredient with much lower kcal?
That is the beauty of going low carb! You don't really have to calculate calories to stay healthy and in shape. We try and stay below 50g of carbs a day.. which actually is A LOT, and when we do, we don't really worry about counting calories and still reap the weight loss and all other low carb benefits. (Although not as effective as a REALLY low carb, sub 10g/day diet).
I haven't tried other low-cal options, as I wanted to make real chocolate, so I can unfortunately not recommend anything. Let us all know if you manage to figure something out!
Calories from fat unless they are seed oils are totally healthy and you wont put on weight.
Has something happened to your website? Cannot reach it.
This recipe is so simply beautiful.
Grazie.🙏🌻
Thanks for the feedback. We don't really add the recipes to the website any more. We may start that up in future again.
Where do you get the coco butter in bulk like that
Are you in South Africa? If so, I get mine from www.isivunonaturals.com/
The video recipe says 80g cocoa butter and 60g cocoa powder but the detailed recipe on the website link is the opposite, 60g butter/80g cocoa powder. Which is correct???
Hi there. I'll have a look at that on the website. I have adjusted the recipe a bit over the months as I went along... What I use now, is 80g cocoa butter, 70g cocoa powder, and 60g xylitol, which gives me the best results for my preferred taste.
Parabéns amei
Obrigado!
Can we add beef tallow instead of cocoa butter?
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.
So glad I found this video, and few Saffers, I am in England looking to make my own health chocolate, I am using Erythritol and Xylitol, but also 100% dark organic chocolate instead of cocoa powder.. Do I need to add coco butter if there is already coco butter in the pure dark chocolate I am melting.... I see you add extra cocoa butter so I am guessing yes. My idea is to use this healthy melted chocolate to make chocolate Ice cream, as I cannot find any health chocolate around me to melt and make my ice cream with. Thank you very much for the video and hope to hear back from you. Dani
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".
P.S. Our WHITE CHOCOLATE video is up! Let us know how yours turned out...
ruclips.net/video/mlKFc_YyCno/видео.html
How to reduce the bitterness of the chocolate, can I add more cocoa butter?
It should work fine and just make it a bit more "waxy" I suppose. Give it a go and let us know!
I wonder if you could use Glycine instead ox xylitol. It is sweet, but being pure proteins it adds up to an even more healthy chocolate, I suppose
Give it a go and let us know! (See what I did there? ;-) )
On the recipe on the page it says 60g cocoa butter and 80 g of cocoa powder
Hi there. I'll have a look at that on the website. I have adjusted the recipe a bit over the months as I went along... What I use now, is 80g cocoa butter, 70g cocoa powder, and 60g xylitol, which gives me the best results for my preferred taste.
@@LowCarbRecipeswithKids thank you so much for sharing
🌷🌼🌹☺️🌺💐
;-)
The way you cut things look very dangerous, please dont stick out your fingers.
We'll take your comment under advisement!
can I use unsweetened chocolate instead of chocolate powder and cocoa butter?
Hi there. I'm sorry but I dont understand? You already have chocolate? Or do you want to "sweeten" your unsweetened chocolate?
@@LowCarbRecipeswithKids the second one
You can melt it and add the sweetener, but it might not set hard again. Use a piece of the hard unswettened chocloate as a "seed"....