Low Carb Chocolate & Carob

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General Information

• How to Measure
  • "Spoon and Level" Method (for flour)
    • Do NOT use your measuring cup to scoop the flour out of the bag
    • Using a spoon, scoop the flour into the measuring cup
    • Do not pack the flour down, and do not tap the measuring cup
    • After you've filled the measuring cup, use the back of a knife to level the top of the measuring cup
  • Confectioners' sugar
    • Use the "Spoon and Level" Method
  • Cocoa powder and Carob
    • Use the "Spoon and Level" Method

• Melting Point of Fats

  77 deg F	Coconut oil
  86 deg F	Lard
  89-100 deg F	Shea butter
  90-95 deg F	Butter
  93.4 deg F	Cocoa butter
  95 deg F	Palm Oil
  96-99 deg F	Ghee
  97 deg F	Palm Shortening (colorless and odorless)
  104-113 deg F	High Melt Point Shea butter

• Nutritional Information (for 1 tbsp)
  • Flours:
    • Carob Powder: 13 calories, 3.0 g net carbs, 2.0 g dietary fiber, 0.0 g protein, 0 mg caffeine
    • Cocoa: 10 calories, 1.0 g net carbs, 2.0 g dietary fiber, <1 g protein, 8.4 mg caffeine, 106 mg theobromine
    • Coconut Flour: 30 calories, 1.5 g net carbs, 2.5 g dietary fiber, 1.0 g protein
    • Oat Flour: 30 calories, 4.125 g net carbs, 0.75 g dietary fiber, 1.3125 g protein
    • Peanut Butter Flour: 25.5 calories, 1.0 g net carbs, 1.0 g dietary fiber, 3.0 g protein

  • Protein Powders:
    • Casein Protein: 22.0 calories, 0.4 g net carbs, 0.0 g dietary fiber, 4.8 g protein
    • Egg White Powder: 26 calories, 0.0 g net carbs, 0.0 g dietary fiber, 6.0 g protein
    • Whey Protein (PP Vanilla): 32 calories, 1.6 g net carbs, 0.0 g dietary fiber, 5.0 g protein
    • Whey Protein Isolate: 26 calories, 0.2 g net carbs, 0.2 g net carbs, 6.0 g protein

  • Dairy Ingredients:
    • Cottage Cheese, small curd: 13.88 calories, 0.5 net carbs, 0.0 g dietary fiber, 1.56 g protein
    • Cream Cheese: 49 calories, 0.6 g net carbs, 0.0 g dietary fiber, 0.9 g protein
    • Cream Cheese, fat free: 14 calories, 0.8 g net carbs, 0.0 g dietary fiber, 2.1 g protein
    • Heavy Whipping Cream: 50 calories, 1.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
    • Yogurt, plain: 9.3 calories, 0.6875 g net carbs, 0.0 g dietary fiber, 0.5625 g protein

  • Liquid Ingredients:
    • Calorie Countdown Chocolate Milk: 5.0 calories, 0.25 g net carbs, 0.125 g dietary fiber, 0.375 g protein
    • Calorie Countdown Vanilla Milk: 4.375 calories, 0.1875 g net carbs, 0.0 g dietary fiber, 0.3125 g protein
    • Liquid Egg Whites: 8.33 calories, 0.0 g net carbs, 0.0 g dietary fiber, 1.67 g protein

  • Fats and Oils:
    • Cocoa Butter: 119 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
    • Coconut Oil: 117 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein

  • Bulking Ingredients:
    • Applesauce, unsweetened: 17.2 calories, 1.5 g net carbs, 0.17 g dietary fiber, 0.025 g protein
    • Bananas, mashed: 25.0 calories, 2.85 g net carbs, 0.36 g dietary fiber, 0.153 g protein
    • Carrots, baby food strained: 4.0 calories, 0.64 g net carbs, 0.20 g dietary fiber, 0.11 g protein
    • Pumpkin Puree: 6.25 calories, 0.875 g net carbs, 0.375 g dietary fiber, 0.125 g protein

• Sugar Alcohols @ diabetes.ca (01/16)
  • Absorption of sugar alcohols from the human small intestine, and energy values
    (HSH = hydrogenated starch hydrolysate)
  • Plasma glucose control
    • Sorbitol, lactitol and xylitol do not raise plasma glucose
    • In normal people, chocolate sweetened with maltitol elicited the same plasma glucose
      response as chocolate sweetened with sucrose

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Basic Problem with Artificial Sweeteners and Chocolate

• How Much to Sweeten Unsweetened Chocolate @ lowcarbfriends.com (01/16)
  • Splenda and chocolate is bitter
  • Erythritol and chocolate is grainy
  • Stevia and chocolate tastes weird
  • Maltitol or Lactitol and chocolate is Ex Lax
  • Polydextrose doesn't sweeten very much
  • If one were using unsweetened chocolate and sweeteners,
    powder the erythritol/granular Splenda/Stevia or Ace K in a blender first,
    and then combine that with the melted chocolate

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Synergy (Using Multiple Sweeteners to Solve Our Problem)

• Artificial Sweeteners and Chocolate @ lowcarbfriends.com (01/16)
  • In hot chocolate, use stevia, erythritol, and one other sweetener (Splenda, or SweetOne)
  • It doesn't take much erythritol to add a nice "rounded" sweetness to chocolate
  • Erythritol and Splenda work well together
  • Stevia may not work well with chocolate

• Commercial Chocolate Bar with multiple sweeteners (08/14)
  • Unsweetened chocolate
  • Oligofructose (about twice as much as the erythritol)
  • Erythritol
  • Cocoa butter, milkfat, and lecithin
  • Ace K, vanillin, sucralose
  • Pecans

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Cocoa Mix, Presweetened

• Notes
  • In another webpage, we generated recipes for a "cup of sugar"
  • Now, we will use unsweetened cocoa (instead of the erythritol) as the "filler"
  • I like to add 2 tbsp cocoa + 8 Splenda pkts to my shakes
  • Therefore, this is the "cocoa mix" we will attempt to reproduce

• Cocoa and Splenda Packets (mixture we will be replacing)
  • mix = 2 tbsp cocoa + 8 Splenda pkts
  • mix = 2 tbsp cocoa + (16 tsp "sugar")
  • Splenda packets contain dextrose and other "sweet" fillers
  • 1 packet of Splenda has 0.9 carbs and 4 calories
  • 1 tsp dextrose has 23 calories, and 3.2 carbs
  • Dextrose: 0.9 carbs * 8 pkts = 7.2 carbs / (3.2 carbs/tsp) = 2.25 tsp dextrose
  • Relative Sweetness Factor of dextrose is 74 (sucrose is 100)
  • If 8 packets have a total of 2.25 tsp dextrose, then the filler adds 1.665 tsp "sugar" to the shake
  • Therefore, we will aim for "18 tsp sugar equivalence" in our calculations

• Cocoa and Sucralose Powder
  • mix = 2 tbsp cocoa + (1/32 tsp sucralose * 600)
  • mix = 2 tbsp cocoa + (18.75 tsp "sugar")
  • Use all the mixture in one shake
  • This would work mathematically, but might not taste right

• Cocoa and Stevia
  • mix = 2 tbsp cocoa + (3/4 tsp stevia * 24)
  • mix = 2 tbsp cocoa + (18 tsp "sugar")
  • Use all the mixture in one shake
  • This would work mathematically, but might not taste right

• Cocoa and Ace K
  • mix = 2 tbsp cocoa + (3/32 tsp Ace K * 200)
  • mix = 2 tbsp cocoa + (18.75 tsp "sugar")
  • Use all the mixture in one shake
  • This would work mathematically, but might not taste right (bitter aftertaste)
  • Ace K should be less than 15% of the sweetener blend

• Cocoa, Sucralose, and Stevia
  • mix = 4 tbsp cocoa + (1/32 tsp sucralose * 600) + (3/4 tsp stevia * 24)
  • mix = 4 tbsp cocoa + (18.75 tsp from sucralose) + (18.0 tsp from stevia)
  • mix = 4 tbsp cocoa + 36.75 tsp "sugar"
  • Use ~2.3 tbsp of the mixture in one shake (this might work)

• Cocoa, Sucralose, Ace K, and Stevia
  • Mix for single shake
    • mix = 2 tbsp cocoa + (1/64 tsp sucralose * 600) + (1/64 tsp Ace K * 200) + (1/4 tsp stevia * 24)
    • mix = 2 tbsp cocoa + (9.375 tsp from sucralose) + (3.125 tsp from Ace K) + (6.0 tsp from stevia)
    • mix = 2 tbsp cocoa + 18.5 tsp "sugar"
    • Use all the mixture in one shake
    • This is a good first "guess" for a sweetener mix
  • Mix using 5 tbsp cocoa (could be doubled for 5 shakes)
    • mix = 5 tbsp cocoa + (1/32 tsp sucralose * 600) + (1/32 tsp Ace K * 200) + (7/8 tsp stevia * 24)
    • mix = 5 tbsp cocoa + (18.75 tsp from sucralose) + (6.25 tsp from Ace K) + (21.0 tsp from stevia)
    • mix = 5 tbsp cocoa + 46.0 tsp "sugar"
    • Use ~2.3 tbsp of the mixture in one shake (this might work very well)
    • Ace K will be about 13% of the sweetener blend
    • Increasing the Stevia to 1 tsp might work as well, and be easier to measure
    • A "pinch" measuring spoon holds 1/32 of a tsp
    • This recipe would be very easy to "double", etc

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Additives

• Commercial Chocolate Bar with multiple sweeteners (08/14)
  • Unsweetened chocolate
  • Oligofructose (about twice as much as the erythritol)
  • Erythritol
  • Cocoa butter, milkfat, and lecithin
  • Ace K, vanillin, sucralose
  • Pecans

• Anhydrous Milkfat (Ghee)
  • Understanding Chocolate Ingredients @ chocolatetalk.proboards.com (12/18)
    • Anhydrous milkfat/butter oil/ghee is also used in some chocolates, particularly white and milk
    • It is 100% fat and has the same impact on viscosity as cocoa butter
    • When it hardens, it results in a "softer" chocolate

• IMO (used in making homemade Quest bars)
  • Isomaltooligosaccharide @ wikipedia.org (12/18)

  • Fiberyum IMO Syrup @ amazon.com (2.5 lb (Quart); $19.95 + free shipping) (12/18)

  • VitaFiber
    • Double Chocolate Fudge Low Carb Protein @ proteinpow.com (12/18)
    • VitaFiber Information @ hc-sc.gc.ca (12/18)
    • Tootsie Rolls Made with VitaFiber @ mouthwateringmotivation.wordpress.com (12/18)
    • Tootsie Rolls Made with VitaFiber @ lowcarbyum.com (12/18)

• Lucuma Powder

  • Lucuma powder makes a bar more like milk chocolate

  • Lucuma Candies @ navitasnaturals.com (12/18)

  • Lucuma Powder @ amazon.com (12/18)
    • Lucuma's unique, maple-like taste is a delight in warm beverages, smoothies, oatmeal
      and baked goods

• Vanillin
  • Vanillin Sugar
    • Information about Vanillin Sugar
      • This can be made by mixing 20 g of vanillin with 980 g of sieved sugar
      • Thus, 20 grams of vanillin are added to 8 cups of powdered sugar
      • Place the mixture in an air-tight container for the synthetic vanillin aroma and taste to develop
      • This method is used for household needs
      • Vanillin sugar can be used for flavoring all dry preparations
      • Vanillin is added at a concentration of ~5g/100 kg of the finished product
      • The quantity of vanillin added to chocolate seldom exceeds 0.1 percent of the finished product
      • A recipe for "Vanillin sugar" from "Cocoa and Chocolate, Their Chemistry and Manufacture"
        • 1 part vanillin
        • 5 parts (hot) alcohol
        • 20 parts sugar
      • Originally, vanillin was supplied in crystal form; this had to be dissolved or finely
        ground to prevent flavor "hot spots"

  • Vanillin can be dissolved in cocoa butter
    • Dark Chocolate: 15-60 grams/100 kg chocolate
    • Milk Chocolate: 5-30 grams/100 kg chocolate

  • Composition of a "D" Ration Bar @ amwa.org (02/16)
    • Chocolate liquor: 160 parts
    • Sugar: just enough ?
    • Oat Flour: 30 parts
    • Cacao Butter: 160 parts
    • Skim Milk Powder: 20 parts
    • Vanillin Crystals: 70 parts

  • "Skuse's Complete Confectioner" (12/18)
    • Chocolate Covering
      • Cocoa: 30 lb
      • Cocoa Butter: 4 lb
      • Icing Sugar: 30 lb
      • Starch Powder: (4 lb ?)
      • Vanillin: 60 grains
    • Dark Chocolate Covering
      • Cocoa: 23 lb
      • Cocoa Butter: 7 lb
      • Icing Sugar: 30 lb
      • Starch Powder: 4 lb
      • Vanillin: 120 grains
    • Light Chocolate Covering
      • Cocoa: 13 lb
      • Cocoa Butter: 13 lb
      • Icing Sugar: 25 lb
      • Starch Powder: 4 lb
      • Vanillin: 80 grains

  • Solubility of Vanillin Crystals @ pubs.acs.org (12/18)
    • The partition of vanillin between the three phases, water, oil and lamellar liquid
      crystal, in an emulsion of water, lecithin and soybean oil was determined by UV analysis
    • With the phases separated, the aqueous phase showed a maximum vanillin solubility of
      1.0%, the oil phase 3% and the liquid crystalline phase 8.0%
    • A concentration ratio of 2.8 was found for the partition between oil and water in the
      absence of lecithin
    • The presence of lecithin significantly changed this ratio because the lecithin formed
      liposomes in the water carrying higher concentrations of vanillin

  • Vanillin Crystals @ perfumersapprentice.com (12/18)
    • Vanillin Crystals are intensely sweet and very tenacious creamy vanilla odor
    • Can use up to 40 ppm in flavor

  • Ethylvanillin @ wikipedia.org (12/18)
    • As a flavorant, ethylvanillin is about three times as potent as vanillin
    • It is used in the production of chocolate
    • It is slightly soluable in water
    • Ethyl vanillin is more common in perfumery

  • Vanillin @ wikipedia.org (12/18)
    • Artificial vanilla flavoring is often a solution of pure vanillin
    • It's odor is vanilla, sweet and pleasant

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Carob

• Carob Measurements
  • 1 cup = 103 grams = 3.63 ounces
  • 1 tbsp = 6.44 grams = 0.23 oz

• Carob vs Chocolate
  • Cocoa contains caffeine (which works on the nervous system)
  • Carob contains theobromine (which stimulates the cardivascular and pulmonary systems)
  • Theobromine dilates blood vessels and increases urine output (lowers blood pressure)
  • Theobromine acts as a cough suppressant and dilates the bronchial tubes
  • Carob is a natural sweetener, also a bowel conditioner
  • Carob is high in minerals and low in fat

• Substituting Carob for Chocolate
  • When substituted 1:1, carob muffins are drier (more oil?), have a stronger flavor (less carob?), and are sweeter (less sugar)
  • Carob Powder has a higher sugar content and a lower fat content than cocoa powder
  • When substituting cocoa powder with carob powder, per 1/2 cup
    • Decrease the sugar by 2-3 tablespoons or to taste
    • Increase the fat content in the recipe by 2-3 tablespoons butter or oil, or to taste
    • You'll have to experiment because each recipe is different

  • Carob Powder @ nuts.com (12/18)
    • You can substitute 1:1
    • Carob can be used as a sugar replacement

  • Carob @ wholefoodsmarket.com (12/18)
    • Carob can burn; set your oven 25 deg F lower when baking with it exclusively
    • 1 square baking chocolate = 3 tbsp carob plus 1-2 tbsp milk
    • 1 ounce of carob powder has 100 calories, and is about 1/4 cup in measure

  • Carob is not as flavorful as chocolate

  • Replace one part cocoa with 2 1/2 parts carob powder by weight

• Carob and Cashew Chocolate @ nursenaomi.com (12/18)
  • Ingredients
    • 50 grams cacao butter
    • 2 tbsp carob
    • 2 tbsp pure maple syrup
    • 3 tbsp ground cashews

• Carob Bar @ sparkpeople.com (12/18)
  • Ingredients
    • 5 tbsp carob powder
    • 4 tbsp coconut oil or cacao butter
    • 1 tbsp flax meal
    • 4 tbsp finely shredded coconut
  • Directions
    • Melt coconut oil or cacao butter and mix with stevia
    • Stir in carob powder until smooth, then stir in flax and coconut to distribute
    • Pour into a mold or spread onto a piece of wax-paper
    • Refrigerate or freeze until hard

• Carob Chocolate Recipe @ ulteriorharmony.blogspot.com (12/18)
  • Ingredients
    • 1 cup melted cacao butter
    • 1/4 teaspoon stevia
    • 1/8 teaspoon good salt
    • 1/4 teaspoon vanilla powder (use dry vanilla instead of liquid extract)
    • 1 teaspoon sunflower lecithin
    • 3-4 drops Medicine Flower dark chocolate flavor extract (optional)
    • 1 3/4 cups carob powder
    • 1/4 cup mesquite powder
  • Directions
    • Stir the stevia, salt, vanilla, chocolate flavor extract (if using) and lecithin into the melted cacao butter and mix well
    • Gradually sift in the carob and mesquite, a little at a time, stirring regularly
    • When you've added all the carob and mesquite, pulse with an immersion blender to combine fully
    • Pour a little of it into a bar mold and set it in the fridge

• Carob "Chocolate Bar" @ thankheavens.com.au (12/18)
  • Ingredients
    • 1 cup of vegetable fat that is hard at room temperature (vegetable fat, coconut oil, cocoa butter)
    • 1 cup of carob powder
    • 1/4 cup + 2 tbsp icing sugar (or similar powdered sweetener of choice)
    • 1/4 cup soy compound (or powdered milk if you can have dairy)
    • 1/2 – 1 tsp instant coffee, depending on how strong you like the flavour (I used decaf)
    • 1 tsp natural organic vanilla extract
    • 1 Tsp Irish whiskey (or chocolate essence)
    • 10 cashew nuts, chopped (optional)
    • A handful rice bubbles (optional)
  • Directions
    • Line a small baking tray (with edges), using baking paper
    • Carefully and slowly warm the vegetable fat until all is dissolved
    • Add all components and stir thoroughly
    • If you still have lumps, simply use a hand mixer to smooth the mixture out
    • Pour the mixture evenly onto the baking tray
    • Sprinkle chopped nuts and rice bubbles on top if you wish
    • Let it cool down slowly, preferably in room temperature first before you stick it in
      the fridge
    • That way you won’t have white discoloring through it from cooling down too fast
    • Once it has cooled down properly in the fridge (cold to the touch), turn the pan
      upside down onto a piece of baking paper and crack it up into small pieces
    • I keep mine in a container in the fridge with a small “freshness packet” inside to
      absorb moisture

• Carob Chocolates @ thetastyalternative.com (12/18)
  • Ingredients
    • 2 ounces raw organic cocoa butter
    • 2 tablespoons organic carob powder
    • 1/4 teaspoon vanilla stevia, or to taste (orange or cocoa stevia would be great too)
    • 1 tablespoon homemade cashew butter
    • 1 teaspoon vanilla

• Carob Fudge @ feastie.com (01/16)
  • 1/2 cup (120 ml) carob powder, sifted
  • 1/4 cup (60 ml) coconut oil, preferably organic (use refined if you don’t want the
    coconut flavor)
  • 2 Tbsp (30 ml) sesame tahini
  • 3 Tbsp (45 ml) smooth natural almond butter
  • pinch fine sea salt
  • 1 tsp (5 ml) pure vanilla extract
  • 10-20 drops plain or vanilla liquid stevia
  • 2 Tbsp (30 ml) vegetable glycerin (food grade only!)

• Carob Holiday Candy @ therealmomtv.com (Carob Balls rolled in coconut) (12/18)
  • Ingredients
    • 3/4 cup tahini (sesame butter), sunflower butter, peanut or almond butter
    • 1 cup Barbara’s brand brown rice cereal (or other puffed rice cereal)
    • 1/8 cup of carob powder (or unprocessed, unsweetened cocoa powder)
    • 1 Tablespoon honey
    • 1 Tablespoon maple syrup
    • Coconut flakes – finely shredded for coating
  • Directions
    • Put all ingredients in a food processor and combine until it forms a workable dough
    • You can also combine all the ingredients in a big mixing bowl, but just know that the
      rice cereal will be more noticeable in the balls, which is also a crunchy addition
    • Once mixed, form into balls about the size of a ping-pong ball
    • Put the coconut flakes on a plate or waxed paper, and roll the balls in the flakes
      until covered
    • Place on a waxed cookie sheet and place the balls in the fridge until chilled
    • Serve chilled or at room temperature
    • If you’re not a coconut fan, you can also roll the balls in shaved chocolate
    • Sometimes I’ll add 1 teaspoon of the peppermint or maple syrup flavor
    • You could also add orange flavoring for a Tootsie-Roll flavor

• Homemade Almond Chocolate Bar @ almondsandavocados.com (01/16)
  • Ingredients
    • 2 tbsp coconut oil
    • 2 tbsp cacao butter
    • 5-6 tbsp carob
    • 20-30 drops of liquid stevia
    • Pinch of sea salt
    • 2 tbsp chopped almonds
    • Optional addins: dash of vanilla extract, cinnamon, shredded coconut, etc

• Homemade Chocolate/Carob Chips @ wholenewmom.com (12/18)
  • Ingredients
    • 6 2/3 ounces cocoa butter, palm shortening, or palm oil
    • 1 cup cocoa or carob powder (cocoa is a better low carb option)
    • 1/4 cup sweetener, your choice
    • For a low glycemic option use 1/4 c xylitol or 1/3 c erythritol
    • Approx 2 Tbsp Homemade Truvia® would work well too
    • 2 scoops stevia extract powder. (1 scoop = 1/32 tsp)
    • 1/2 tsp chocolate extract (optional but extra yummy)
    • 1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
    • 1 tsp vanilla extract
  • Directions
    • Melt oil over very low heat in a medium pan
    • Transfer oil to a medium bowl
    • Add remaining ingredients and mix well
    • I have used my Bamix immersion blender with great success
    • Pour mixture into an 8×8 baking pan
    • Chill in fridge or freezer
    • Use a knife or spatula to break large pieces out of the pan
    • Chop on cutting board to desired size with a sharp knife.

• Sugar Free Carob Recipe @ lexieskitchen.com (01/16)
  • Ingredients
    • 2 1/2 ounces PLUS 1/2 ounce cocoa butter
    • 1 ounce carob powder (approx 1/4 cup)
    • 3 scoops stevia extract powder
  • Directions
    • Heat cocoa butter over very low heat just until melted
    • Remove from heat and stir until completely melted
    • Working quickly, whisk in carob powder and stevia
    • Whisk until smooth
    • Stir in remaining 1/2 ounce cocoa butter and stir until melted
    • Pour into moulds or line a small, shallow, flat-bottomed dish with parchment, fill with chocolate
    • Allow chocolate to set until hardened in a cool place
    • Once hardened, pop our of molds and chop or break chocolate into desired sized chunks
    • Store in an airtight container in refrigerator

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Cocoa Butter

• Cocoa Butter
  • Cocoa Butter Measurements
    • 1 cup = 218 grams = 7.7 ounces
    • 1 tbsp = 0.48 ounces
    • 2 tbsp ~= 1 ounce

  • Chocolate Ingredients @ chocolat.bz (12/18)
    • Cocoa butter is the naturally occurring fat in cocoa beans
    • The function of cocoa butter in chocolate is to suspend and lubricate sugar particles
    • Cocoa butter lowers the viscosity of melted chocolate
    • Cocoa butter has a narrow melting range that is just below normal human body temperature
    • Cocoa butter sets to a brittle consistency at normal room temperature
    • Cocoa butter contracts significantly upon setting
    • Most chocolate contains not only the cocoa butter present in chocolate liquor, but additional cocoa butter as well
    • Milk fat is added as a bloom inhibitor and to soften the chocolate slightly

  • Chocolate Chips @ lowcarbfriends.com (01/16)
    • 1 ounce cocoa butter is equal to 2 tbsp melted
    • Cocoa butter adds to the taste, and stays solid at room temperature

  • Dark Chocolate Almond Bars @ minimalistbaker.com (12/18)
    • Ingredients
      • 1 cup (218 g) cocoa butter
      • 1/3 - 1/2 cup (80-120 ml) maple syrup (amount depending on preferred sweetness)
      • 1 cup (96 g) cacao powder or unsweetened cocoa powder
      • 1 tsp vanilla extract
      • 1/2 cup (56 g) roasted almonds
      • 1/8 tsp sea salt
    • Directions
      • Melt cocoa butter in the microwave in a mixing bowl until completely liquid
      • Once melted, remove from heat and add maple syrup and whisk to combine
      • When the mixture is completely fluid with no separation, add cacao or cocoa powder
        and vanilla extract
      • Whisk to thoroughly combine
      • Taste and adjust sweetness if needed - I found 1/3 cup to be perfect
      • Pour the chocolate into candy molds, mini paper cupcake liners, or simply line a
        baking sheet with parchment paper and pour the chocolate on top
      • Top with roasted almonds and sprinkle of salt
      • Set in the refrigerator or freezer to harden for 30 minutes to 1 hour
      • Once completely solid, break or cut into pieces/bars
      • These can be kept at room temperature for serving
      • But for best freshness, store chocolate in an airtight container or freezer bag in
        the refrigerator for 2-3 weeks, or the freezer for 1-2 months

  • Homemade Chocolate @ wellnessmama.com (12/18)
    • Ingredients
      • 1 cup of Cocoa Butter
      • 1 cup of Organic Dutch Process Cocoa Powder
      • 1/2 cup Raw Honey (or to taste - using half this amount or less will make a
        bittersweet chocolate)
      • 1 teaspoon of Real Vanilla Extract or other flavors to taste
      • Optional: Toasted chopped almonds, orange or mint extract, etc
    • Directions
      • Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an
        inch of water (make sure water isn't touching bowl) over medium heat
      • When cocoa butter is completely melted, remove from heat and add cocoa powder, honey,
        vanilla and other flavor extracts
      • If using a solid raw honey like Tropical Traditions, melt with the cocoa butter
      • Make sure all ingredients are well incorporated and smooth
      • At this point, make sure that no water or liquid gets in to the chocolate as it can
        cause the texture to get mealy!
      • [Note: I've also just melted all of this on very low heat in a small pan and not had
        a problem with it, but this isn't as reliable as the double boiler method]
      • Pour the chocolate in to molds or onto a baking sheet lined with parchment paper or
        a glass pan to harden
      • Let harden for several hours at room temperature until hardened and remove from molds
      • You can also stick in the fridge to harden more quickly
      • Will store for over a week at room temperature or can be kept refrigerated for longer

  • Homemade Raw Vegan Chocolate @ eatingvibrantly.com (12/18)
    • Ingredients
      • 3/4 cup (170g) cacao butter, melted
      • 1/4 cup (65g) agave nectar
      • 2/3 cup (60g) cacao powder
      • 1/4 tsp vanilla powder
      • 1/64 tsp salt, finely ground
    • Directions
      • Melt cacao butter
      • Grind salt to a fine powder (e.g. in a mortar and pestle)
      • Add agave nectar to cacao butter
      • Sieve cacao powder, vanilla powder and salt onto butter and agave mix
      • Whisk until smooth
      • Keep stirring and whisking until chocolate reaches around 31°C (88 deg F)
      • Pour into moulds
      • Put into the fridge until set
      • Store in the fridge or at room temp
    • Tips
      • The cacao butter will melt faster and more evenly if you grate it first
      • If you don’t want to use agave nectar, you could use your favourite liquid sweetener
      • Sieving the dry ingredients into the mix ensures that there’s little to no lumps
        in your finished chocolate
      • I’ve found that grinding your salt as finely as possible produces the best results

  • How to Make Your Own Chocolate @ precisionnutrition.com (12/18)
    • Ingredients
      • 1/2 cup cocoa butter
      • 1/2 cup virgin coconut oil
      • 1/2 cup (raw) organic cocoa powder
      • 1/4 – 1/2 cup agave syrup for sweetening (organic honey, stevia or raw cane sugar)
    • Directions
      • Grate 1/2 cup of the cocoa butter; it will melt easier when it’s grated
      • Measure 1/2 cup of coconut oil
      • Place cocoa butter and coconut oil in water in a small, heat-safe cup or bowl
      • Then place the cup or bowl in a shallow pan containing a small amount of warm
        (not boiling, but nearly) water
      • Stir the oil and butter occasionally until it’s smooth
      • Measure 1/2 cup cocoa powder
      • Measure any other dry ingredients, and mix them with the cocoa
      • Pour the dry ingredients in the bowl with melted oil and butter
      • Stir continuously until smooth
      • If you want to sweeten your chocolate, pour 4-6 tbsp agave nectar into the mix and stir
      • check the chocolate to see if it is sweet enough
      • Pour the melted chocolate on a pan / plate / ice cube tray
      • Place the chocolate for 30 minutes in the freezer, or 60 minutes in the refrigerator

  • Raw Cacao Butter Chocolate Bark Recipe @ eatdrinkpaleo.com.au (12/18)

• White Chocolate
  • Does White Chocolate Have Milk In It @ cooking.stackexchange.com (12/18)
    • Ingredients for White Chocolate
      • 1/2 cup raw cocoa butter
      • 1 cup powdered sugar
      • 1 tsp vanilla
      • 1/4 tsp salt (if desired)
      • 1 tbsp coconut oil
    • Directions for White Chocolate
      • Melt the cocoa butter in the microwave (cycle on/off 20-second increments)
      • Add the remaining ingredients, and mix with a stand mixer
      • Pour into molds to cool

  • How to Make White Chocolate @ cupcakeproject.com (12/18)

  • White Chocolate Vegan Butter @ veganbaking.net (12/18)

Top of Page

Ghee (Anhydrous Milkfat)

• Ghee (pure butter oil) has the milk solids removed

• Even Easier Hommade Chocolate Recipe for Coconut Haters @ homemademommy.net (12/18)
  • Ingredients
    • 1 cup ghee
    • 1/2 cup raw honey or maple syrup
    • 1 cup raw cacao powder (or carob powder)
    • 1/4 tsp salt
    • 1 tsp of vanilla
  • Directions
    • Add all the other ingredients to a food processor
    • Blend until combined
    • Place some plastic wrap or parchment paper in a loaf pan to cover the bottom and sides
      of the pan
    • Pour the chocolate mixture into the loaf pan and cover with the plastic wrap (gently)
    • Press down or tilt to even out the thickness
    • Cut into bite-sized pieces after it has hardened
    • Store in the frig or freezer

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Glycerin

• Information
  • Nutritional Information (1 tsp): 22 calories, 5 carbs

  • All About Glycerin @ yournewvitality.com (12/18)
    • Glycerin can be dissolved in water or alcohols, but not oils

  • Glycerine softens the setting/hardening point of the chocolate at room temperature,
    so it doesn't require the aeration usually needed to make it pipe-able

  • By adding glycerine and working the mixture more gently you get rich dark colours and
    a more compact ganache

• Recipes
  • Carob Fudge @ rickiheller.com (12/18)
    • Ingredients
      • 1/2 cup (120 ml) carob powder, sifted
      • 1/4 cup (60 ml) coconut oil
      • 2 Tbsp (30 ml) sesame tahini
      • 3 Tbsp (45 ml) smooth natural almond butter
      • Pinch fine sea salt
      • 1 tsp (5 ml) pure vanilla extract
      • 10-20 drops plain or vanilla liquid stevia
      • 2 Tbsp (30 ml) vegetable glycerin
    • Directions
      • The order of ingredients here is essential to the success of the fudge
      • Line a small loaf pan with plastic wrap and set aside
      • In a small, heavy-bottomed pot, mix the carob powder, coconut oil, tahini,
        almond butter and sea salt
      • Heat over medium-low heat, stirring constantly, just until melted and well-combined
        (it will seem too dry at first and then liquefy; this is as it should be)
      • Remove from heat and stir in the vanilla and stevia
      • THEN add the glycerin and mix well
      • It will begin to thicken up when you add the sweetener
      • Glycerin will produce a smooth, still pourable mixture
      • Pour or press the fudge into the pan and smooth the top
      • Refrigerate until firm, at least 2 hours, then cover with plastic wrap and store in the refrigerator
      • Will keep, covered in the refrigerator, up to 4 days
      • May be frozen; defrost, wrapped, overnight in the fridge before cutting

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Lecithin

• Information
  • Lecithin @ wilipedia.org (12/18)
    • Lecithin is a group of yellow-brownish fatty substances which attract both water and
      fatty substances
    • It is used for smoothing food textures, dissolving powders (emulsifiers), homogenizing
      liquid mixtures, and repelling sticking materials
    • It is available from soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and
      sunflower
    • It has low solubility in water, but is an excellent emulsifier
    • It is used in nonstick cooking spray
    • In confectionery, it reduces viscosity, replaces more expensive ingredients, controls
      sugar crystallization and the flow properties of chocolate
    • It improves wetting properties of hydrophilic powders (e.g., low-fat proteins) and
      lipophilic powders (e.g., cocoa powder)
    • Lecithin keeps cocoa and cocoa butter in a candy bar from separating

  • What Would Happen If you Used Too Much Lecithin in Chocolate (12/18)
    • If you use too much, your chocolate will become very thick
    • If you ue the right amount, you chocolate will thin out nicely
    • Lecithin will never dissolve in either water, nor oil
    • It's what's called an 'amphiphilic' molecule - one half of it is attracted to water,
      the other half is attracted to fat
    • Fluid lecithin will always be more effective than granulated
    • Your sugar will never dissolve
    • Unless you can reduce it's particle size to 25um or less, it will always feel grainy
    • Chocolate feels smooth because the refining has turned large particles into smaller ones
    • Liquid sweetener will turn your chocolate into a very viscous clay
    • Taste your sunflower lecithin before buying a lot of it; it usually has a quite
      different flavor than does soy lecithin
    • Experience suggests that anything over 0.5% and you'll find that the lecithin begins
      to work against itself
    • Ghee is anhydrous milk fat
    • Low-HLB emulsifiers will form water-in-oil emulsions, and high-HLB emulsifiers will
      form oil-in-water emulsions
    • Most fluid lecithins have an HLB of about 4
    • You should store lecithin in a refrigerator

  • Lecithin in Chocolate @ chocolateuniversityonline.com (12/18)
    • If 3.0% or 4.0% additional cocoa butter is needed to thin down a coating, only 0.5% of
      lecithin would be needed to get the same result
    • A little lecithin goes a long way
    • After 0.5%, the reducing effects on viscosity stop and can even start to go the other
      way and increase the viscosity

  • Lecithin @ molecularrecipes.com (12/18)
    • In chocolate, lecithin helps sugar and cocoa particles (water-loving) bind to
      cocoa butter (water-hating), which makes for a creamier chocolate
    • Lecithin reduces the fat and sugar bloom in chocolate
    • Soy lecithin dissolves best in warm or room-temperature liquid
    • If a recipe calling for lecithin ends up grainy, you probably haven't applied enough
      shear force
    • Lecithin functions best at a pH above 4.0

  • Soy Lecithin in Dark Chocolate @ paleohacks.com (12/18)
    • I personally use less then a 1/4 tsp when I make chocolate

• Baking
  • How to Use Lecithin in Baking @ livestrong.com (12/18)

• Recipes
  • Bulletproof Chocolate Bars @ carbwarscookbooks.com (12/18)

  • Chocolate Mousse with Bio Lecithin Recipe @ youtube.com (12/18)

  • Carob Chocolate Recipe @ ulteriorharmony.blogspot.com (12/18)
    • Ingredients
      • 1 cup melted cacao butter
      • 1/4 teaspoon stevia
      • 1/8 teaspoon good salt
      • 1/4 teaspoon vanilla powder (use dry vanilla instead of liquid extract)
      • 1 teaspoon sunflower lecithin
      • 3-4 drops Medicine Flower dark chocolate flavor extract (optional)
      • 1 3/4 cups carob powder
      • 1/4 cup mesquite powder
    • Directions
      • Stir the stevia, salt, vanilla, chocolate flavor extract (if using) and lecithin
        into the melted cacao butter and mix well
      • Gradually sift in the carob and mesquite, a little at a time, stirring regularly
      • When you've added all the carob and mesquite, pulse with an immersion blender
        to combine fully
      • Pour a little of it into a bar mold and set it in the fridge

  • Maple Nut Ice Cream @ cooks.com (12/18)

  • No-Cook Fudge Balls @ cooks.com (12/18)
    • Ingredients
      • 1/2 c. natural peanut butter
      • 1/2 c. honey
      • 1/2 c. unsweetened coconut, flaked
      • 1/2 c. chopped walnuts
      • 1/2 c. unhulled sesame seeds
      • 1/2 c. ground sunflower seeds
      • 1/2 c. carob powder
      • 1 tsp. pure vanilla
      • 1/8 c. liquid lecithin
    • Instructions
      • Melt honey in top of double boiler
      • Stir in peanut butter
      • Add all other ingredients and mix well
      • Shape into small balls, and roll in ground nuts or unsweetened coconut,
        or mixture of both
      • Cool
      • Makes about 54 balls, 1 1/2 inches.

Top of Page

Brownies and Cake

• Erythritol, Splenda, and Xylitol
  • How Much Sweeteners for Brownies @ lowcarbfriends.com (08/14)
    • 1/3 Splenda
    • 1/3 erythritol
    • 1/3 xylitol

• Carob Cake with Fudge Frosting @ oatmealwithafork.com (12/18)
  • Ingredients for the Cake
    • 1/4 cup carob powder
    • 1/8 tsp baking powder
    • dash sea salt
    • 1 egg
    • 1 Tbsp applesauce
    • 1 Tbsp oil (I like grapeseed)
    • Splash vanilla extract
    • Water or milk, if needed to bring batter together
  • Ingredients for the Frosting
    • 1/2 cup cocoa powder
    • 1/4 cup coconut oil, melted
    • 3-4 Tbsp maple syrup
    • Dash sea salt
    • 1/2 tsp vanilla extract
  • Directions
    • Preheat the oven to 375 degrees
    • For the cake, mix the dry ingredient (carob, baking powder, salt) in a small bowl
    • Mix the wet ingredients (egg, applesauce, oil, vanilla) in a separate small bowl
    • Mix everything together, adding a bit of milk or water if needed (I didn't need any)
    • Pour the batter into a small, well-oiled ramekin
    • Bake for 15-20 minutes, until a toothpick comes out clean
    • Cool and frost
    • For the frosting, mix all of the ingredients together until smooth

• Carob Chocolate Brownies @ cooks.com (12/18)
  • Ingredients
    • 1 cup whole wheat pastry flour
    • 1 tsp baking powder
    • 1/2 tsp. butter (or is it 1/2 cup butter?)
    • 1/2 cup honey
    • 4 tbsp carob powder
    • 2 tbsp cocoa powder
    • 1 egg, well beaten
  • Directions
    • Melt butter in small saucepan over low heat
    • Add honey, sift in carob and cocoa powders
    • Using a wire whisk, blend together, then blend in the vanilla and egg
    • Sift together the flour and baking powder into the saucepan
    • Mix all together (you may add 1-2 teaspoons milk if it seems too thick)
    • Pour into a greased 8 inch square pan
    • Bake at 325 degrees for 35-40 minutes

• Collagen Protein Brownies @ noexcusesnutrition.com (01/19)
  • Ingredients
    • 120 g (12 scoops) unflavored collagen peptides
    • 3/4 cup Truvia
    • 1/2 cup unsweetened cocoa powder
    • 6 tbsp. gluten free baking flour, or 3/4 cup almond flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt, optional
    • 1/2 cup creamy almond butter
    • 1/2 cup (4 large) egg whites
    • 1/4 cup unsweetened almond milk
    • 2 tsp. vanilla extract optional
    • 2 oz. dark chocolate chips, optional
  • Instructions
    • Preheat oven to 350 deg F
    • Whisk together dry ingredients (through salt) in a small mixing bowl
    • Add wet ingredients (through vanilla) and mix until smooth
    • Stir in chocolate chips
    • Lightly grease an 8"x8" baking dish (or better yet, line it with parchment paper)
    • Ppread batter over the bottom evenly using a spatula (batter will be quite thick)
    • Bake for 18-20 minutes until a toothpick or knife inserted in the center comes out a little
      dirty
    • Let cool for at least 15 minutes before cutting into 8 equal squares (for best results,
      use a plastic knife)
    • Leftovers can be stored in the fridge up to one week, or in the freezer up to one month

• PB2 Flourless Chocolate Brownies @ skinnytaste.com (12/18)
  • Ingredients
    • Cooking spray
    • 1 large egg
    • 1 large egg white
    • 1 cup PB2
    • 1/2 cup cocoa powder
    • 1 tsp baking soda
    • 1/4 tsp kosher salt
    • 1/2 cup plus 1 tbsp water
    • 1/2 cup raw honey
    • 1 tsp vanilla
    • 3/4 cup chocolate chips
  • Directions
    • Preheat the oven to 325 deg F
    • Spray a nonstick 9 x 9 inch baking pan with cooking spray
    • Beat the egg and egg white in a small bowl with a whisk
    • In a large bowl combine the PB2, cocoa powder, salt, baking soda
    • Mix well with a spatula
    • Add the egg and egg whites and stir
    • Add water, honey, vanilla
    • Stir with a spatula until combined
    • Fold in the chocolate chips
    • Pour the mixture into the prepared baking pan and bake about 30 minutes
    • Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows

• Trim Healthy Mama Brownies 2 sherigraham.com (02/19)
  • Brownie Ingredients
    • 2 Tablespoons oat fiber
    • 2 Tablespoons coconut flour
    • 1/4 cup cocoa
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon Gluccomannan
    • 1/4 teaspoon sea salt
    • 1/4 cup Truvia + several shakes of NuNaturals
    • 1 teaspoon vanilla
    • 2/3 cup egg whites
    • 2 Tablespoons water
  • Frosting Ingredients
    • 2 Tablespoons cocoa
    • 1/4 teaspoon Gluccomannan
    • 1/2 cup almond milk (unsweetened vanilla or plain)
    • 1/2 teaspoon vanilla
    • Pinch of salt
    • 1 Tablespoon Truvia + Several dashes of NuNaturals to taste
  • Frosting Instructions
    • Whip all the frosting ingredients with a small whisk in a small bowl
    • Make sure it is mixed well
    • This makes a pudding-like rich frosting that is SO good
    • Cover and put in refrigerator until brownies are ready to frost (it will need to “thicken”
      a bit before frosting)
  • Brownie Instructions
    • Mix dry ingredients well in a small bowl, then add wet ingredients and mix until smooth
    • Pour into a greased 9×9-inch baking dish and bake at 350 degrees for 15 minutes
    • Top with the frosting and some chopped nuts if desired

Top of Page

Candy

• Erythritol, Sucralose, and Truvia
  • Dairy-Free Chocolate Candy Recipe @ lowcarbfriends.com (01/16)
    • Ingredients
      • 2 cans full fat coconut milk (fat content should 10 grams or higher, I use 22 grams
        fat content)
      • 6 oz. unsweeten chocolate bar form (melted)
      • 1/4 c. powdered Erythritol
      • 3 packages Truvia
      • 12 drops liquid sucralose
      • 1/4 c. warm coconut oil
      • 1/4 c. cocoa butter
    • Directions
      • The day before you are going to make this, put the cans of coconut milk in the fridge
        so that the cream comes up to the top
      • Spoon out the cream into your food processor; use what is leftover for a shake
      • Make sure your unsweeten chocolate is melted, coconut oil warm (not too warm or the
        two will separate)
      • Put everything in your food processor, combine really well
      • Now you can pour into molds
      • I put part of it in a round 8" cake pan with plastic wrap on the bottom and pecans in
        the bottom
      • After it chilled in the fridge, I cut into bars and wrapped separately and put in freezer
      • Then I made a bunch of chocolate chips for cookies
      • The cocoa butter makes so it does not melt in your hand

• Erythritol and Stevia
  • Chocolate Chips @ lowcarbfriends.com (01/16)
    • 4 ounces unsweetened chocolate, chopped (Ghiradelli unsweetened 4 oz bar)
    • 1 ounce cocoa butter (I ordered some from Ebay that's in chunks instead of a jar)
    • 3 tablespoons powdered erythritol
    • 1/8 teaspoon stevia extract
    • teaspoon vanilla extract
    • 1 ounce cocoa butter is equal to 2 tbsp melted
    • Cocoa butter adds to the taste, and stays solid at room temperature

  • Chocolate Ganache (For Truffles or Sauce) (12/18)
    • 8 oz unsweetened chocolate
    • 1 cup heavy cream
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 2 cups erythritol
    • Artificial sweetener equal to one cup of sugar

• Truvia and Stevia
  • Homemade Chocolate Chips @ wholenewmom.com (12/18)
    • Ingredients
      • 1 cup cocoa butter, palm shortening, or palm oil
      • 1 cup cocoa or carob powder
      • 1/4 cup sweetener, your choice. (Homemade Truvia® would work well too)
      • 2 scoops stevia extract powder. (1 scoop = 1/32 tsp)
      • 1/2 tsp chocolate extract (optional but extra yummy)
      • 1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
      • 1 tsp vanilla extract
    • Instructions
      • Melt oil over very low heat in a medium pan
      • Transfer oil to a medium bowl
      • Add remaining ingredients and mix well (immersion blender)
      • Pour mixture into an 8×8 baking pan
      • Chill in fridge or freezer
      • Use a knife or spatula to break large pieces out of the pan
      • Chop on cutting board to desired size with a sharp knife

• Stevia only
  • Chocolate Candy Sweetened Only with Stevia (12/18)
    • Chocolate doesn't like liquid
    • Break up unsweetened baking chocolate into small pieces and put in top of double
      boiler with stevia POWDER
    • Boil the water under it
    • Take care not to let steam get into the pot with the chocolate -- don't cover it
    • When it begins to melt, take it off the heat and stir like mad to melt the rest --
      and keep its temper
    • Yesterday's batch I made some with dried fruit and nuts, some with unsweetened
      coconut, and some plain, with mint oil

  • Dark Chocolate Chunks @ sugarfreemom.com (12/18)
    • 4 ounces 100% cacao, unsweetened [Ghirardelli baking bar]
    • 4 tablespoons coconut oil
    • 1 teaspoon vanilla extract
    • 3-5 teaspoons Wisdom Natural 100% Natural Stevia Sweetener Powder (no additives)

  • Stevia Chocolate Making @ ualberta.ca (very good instructions) (12/18)
    • Milk Chocolate
      • 1/2 square unsweetened chocolate, melted
      • 1 1/2 squares worth of cocoa butter, melted
      • 1/8 tsp stevia (adjust quantity to taste)
      • 4 tbsp non-instant milk powder
      • Mix the above ingredients, then temper the chocolate
      • Pour on wax paper, and allow to harden
    • Dark Chocolate
      • 1 square unsweetened chocolate, melted
      • about the same amount of cocoa butter, melted
      • 1/8 tsp stevia (adjust quantity to taste)
      • 1 tbsp non-instant milk powder
      • Mix the above ingredients, then temper the chocolate
      • Pour on wax paper, and allow to harden
    • Tempering Chocolate
      • Chocolate requires "tempering" to taste its best
      • Without tempering, its texture is soft and unappealing and an ugly grey pattern forms on it
      • With tempering, the chocolate has a snap to it and is attractive and shiny
      • By simply stirring the chocolate as it cools, the chocolate will be somewhat tempered
      • But better results are achieved by using a little more effort
      • Take the chocolate down to 80 degrees F (27 C) stirring frequently, then carefully back up to 88 F (31 C)
      • Then stir until the chocolate starts to thicken
      • At this point, it can be used for dipping or poured onto wax paper until it hardens

  • Sugar-free Low-carb Peppermint Bark (01/16)
    • Ingredients for both dark and white chocolate
      • 4 ounces dark chocolate or unsweetened chocolate + stevia equivalent of 1/4 cup sugar
      • 2 oz (weight) food-grade cocoa butter
      • 1 packet (about 1.75 ounces) coconut milk powder; see a packet at amazon.com
      • Stevia equivalent of 1/4 cup sugar
      • Pinch of table salt
      • 6-12 peppermint candies
      • 1 tsp coconut oil or ghee
    • Instructions
      • Chop the dark chocolate and crush the peppermint candies
      • Put the dark chocolate in a microwave-safe bowl with the coconut oil
      • Microwave for 30 seconds, stir, and then microwave at 10-second intervals until
        melted, stirring after each interval
      • If using unsweetened chocolate + stevia, stir in the stevia now
      • Scrape the melted chocolate into a loaf pan or tupperware container; shake lightly to
        distribute
      • If using twelve candies for two layers of peppermint, sprinkle half of the crushed
        peppermints evenly over the chocolate
      • Put the container in the freezer and set aside
      • Next, make the white chocolate layer
      • Put the cocoa butter in a microwave-safe bowl
      • Microwave for a minute, stir, and then microwave again for 30-second intervals until
        melted, stirring after each interval
      • Vigorously whisk in the coconut milk powder, stevia, and pinch of salt until smooth
      • Remove the container holding the chocolate from the freezer
      • Scrape the white chocolate over the dark chocolate layer, shaking lightly to distribute
      • Sprinkle six crushed peppermint candies over the white chocolate layer and place into
        the freezer to solidify
      • When completely solid, cut into squares or break into pieces and serve
      • Keep it cold until serving, preferably in the freezer.

Top of Page

Fudge

• Carob
  • Carob Almond Freezer Fudge @ ohsheglows.com (12/18)
    • Ingredients
      • 1/2 cup virgin coconut oil, melted
      • 1/4 cup creamy natural almond butter (roasted or raw are both fine)
      • 1/4 cup carob powder, sifted
      • 1 tablespoon unsweetened cocoa powder, sifted
      • 2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
      • 1 teaspoon pure vanilla extract
      • 1/8-1/4 teaspoon fine grain sea salt
      • 1/2 cup gluten-free rice crisp cereal (to add crunch - optional)
    • Directions
      • Line a very small loaf pan (4" x 8") with plastic wrap for easy removal
      • Mix all ingredients together in a large bowl until smooth
      • With a spatula, scoop the mixture into the prepared pan and smooth out
      • Freeze for about 20 minutes, or until solid
      • Slice into squares and enjoy!
      • Store leftovers in a container in the freezer as it melts quickly at room temperature

  • Carob Fudge @ feastie.com (01/16)
    • Ingredients
      • 1/2 cup (120 ml) carob powder, sifted
      • 1/4 cup (60 ml) coconut oil, preferably organic (use refined if you don’t want the coconut flavor)
      • 2 Tbsp (30 ml) sesame tahini
      • 3 Tbsp (45 ml) smooth natural almond butter
      • Pinch fine sea salt
      • 1 tsp (5 ml) pure vanilla extract
      • 10-20 drops plain or vanilla liquid stevia
      • 2 Tbsp (30 ml) vegetable glycerin (food grade only!)

• Chocolate
  • Erythritol Chocolate Fudge @ lowcarbfriends.com (01/16)
    • Ingredients
      • 2 cups powdered erythritol
      • 1 splenda quick pack
      • 2 T. diabetisweet
      • 4 T. not/sugar
      • 1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
      • 1/8 teaspoon cream of tartar
      • 2/3 cup Hood calorie countdown 2% milk
      • 1 teaspoon vanilla
      • 1 tablespoon butter
    • Directions
      • In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar,
        diabetiSweet, and splenda quick pack until all lumps are gone
      • Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly, stirring
        until the ingredients are well blended
      • Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees
      • Remove from the stove, add the butter, but do not stir it in
      • When lukewarm, add the vanilla and beat until it creams; meaning, until the shiny
        appearance disappears and the fudge holds its shape
      • Spread it in a buttered pan, and when it hardens cut it into squares

  • Chocolate Peanut Butter Fudge with Stevia @ sugarfreestevia.net (12/18)
    • 8 oz. (225gr) unsweetened chocolate squares
    • 1 cup smooth peanut butter (no sugar added)
    • 3/4 - 1 cup erythritol
    • 1 teaspoon of white stevia powder
    • 1/2 teaspoon vanilla
    • Pinch of salt

Top of Page

Milk Chocolate

• Homemade Chocolate Using Cocoa Powder (12/18)
  • Ingredients
    • 2 cups cocoa powder
    • 3/4 cup butter
    • 1 cup water
    • 1/2 cup powdered sugar
    • 1/4 cup flour
    • 2/3 cup milk
  • Directions
    • Cream the cocoa powder and butter together into a paste
    • Put water in a pot and add the cocoa-butter paste
    • Heat until hot, but not boiling
    • Put the fluid back into the bowl, and add the milk, flour, and sugar while it is hot
    • Mix by hand until you get rid of the lumps
    • Pour the chocolate into molds
    • Put in the refrigerator or freezer for at least 6 hours

• How to Make Milk Chocolate from Scratch @ lovetoknow.com (12/18)
  • Ingredients
    • 2 cups cocoa powder
    • 3/4 cup butter, softened to room temperature
    • 1 cup water
    • 1/2 cup sugar
    • 1/4 cup powdered sugar
    • 1/4 teaspoon salt
    • 2/3 cup whole milk, room temperature
  • Directions
    • Cream the cocoa powder and butter together into a paste
    • Heat the water in a medium-sized saucepan until simmering
    • Add the cocoa mixture to the hot water
    • Bring it back to simmering, and then remove from heat and transfer the cocoa mixture
      to a bowl
    • Sift the two sugars and salt together in a separate bowl to eliminate any lumps
    • Add the sugar to the cocoa mixture and stir well to combine
    • Add the milk slowly and stir
    • Pour the chocolate mixture in thin layers into molds and freeze or refrigerate until firm
  • Notes
    • The recipe doesn't produce tempered chocolate, it is a more firm truffle consistency
    • You can make it harder by substituting softened cocoa butter for dairy butter - that
      will give it a raw chocolate consistency (firmer than truffles, but softer than a candy bar)
    • If you want it harder still, you can reduce the amount of water or eliminate it all
      together using a double boiler to heat the cocoa mixture instead
    • The thinner you pour it, the harder it will become as well
    • Thick chocolate molds will produce a fudgier consistency
    • Chocolate Alchemy (12/18)
    • I made this recipe using carob, butter, powdered Truvia, and Hood Calorie Countdown milk.
      The result was more like a sauce than fudge; it NEVER hardened.

Top of Page

Peanut Flour and Butter -- Candy & Chips

• Cinnamon Baking Chips @ seasonalandsavory.com (12/18)
  • Ingredients
    • 1/2 cup coconut butter, warmed to liquid
    • 2 tablespoons coconut oil, warmed to liquid
    • 2 teaspoons ground cinnamon
    • 3 tablespoons honey
  • Directions
    • Stir all of the ingredients together until incorporated
    • Continue stirring until the mixture starts to cool down enough to thicken
    • At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag
      with a small hole cut into one corner
    • Twist down the top until the mixture starts to come out, and then press it out in
      small dots onto aluminum foil or waxed paper
    • Let the chips cool completely before use

• Peanut Butter Chips @ feastie.com (01/16)
  • Ingredients
    • 4 tbsp virgin coconut oil or cacao butter (40 g)
    • 8 leveled tbsp peanut flour (PB2 or Betty Lou’s) (48g)
    • 1 tbsp pure maple syrup (14g)
    • For a sugar-free version, replace the maple syrup with 1 extra tbsp oil and
      stevia drops to taste
  • Directions
    • Melt the first ingredient if it’s not already liquid
    • Combine all ingredients in a bowl, and stir well to form a paste
    • Smooth into candy molds or onto a sheet of wax or parchment paper
    • Freeze until solid

Top of Page

Sauce, Chocolate & Carob

• Best Low Carb Caramel Sauce @ alldayidreamaboutfood.com (12/18)
  • Ingredients
    • 1/4 cup butter
    • 3 tbsp Swerve Brown
    • 3 tbsp Bocha Sweet
    • 1/2 cup heavy cream
    • 1/4 tsp xanthan gum
    • 1/4 tsp kosher or sea salt
    • 2 tbsp water
    • 1/2 tsp additional sea salt for Salted Caramel Sauce
  • Instructions
    • In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet
    • Bring to a boil and cook 3 to 5 minutes (be careful not to burn it)
    • Remove from heat and add cream; mixture will bubble vigorously
    • Sprinkle with xanthan gum and whisk vigorously to combine
    • Add salt
    • Return mixture to heat and boil 1 more minute
    • Let cool to lukewarm and stir in water until well combined
    • For salted caramel, simply stir in additional salt at the end
  • Notes
    • The sauce can be stored in the fridge for a week or so; just gently reheat in the
      microwave or in a saucepan to make it pourable again
    • Swerve Brown gives the sauce a perfect caramel color without the addition of Yacon or molasses
    • Bocha Sweet keeps it soft and inhibits the crystallization of the erythritol
    • The combination gives it the ideal caramel sweetness
    • If you can't get your hands on Bocha Sweet, use 6 tbsp Swerve Granular and two
      teaspoons Yacon syrup or blackstrap molasses
    • Bocha Sweet is 100% pentose; it can cause gastric distress and gas

• Carob Nutella @ naturalfitfoodie.com (12/18)

• Chocolate Sauce for PB Cookies @ lowcarbfriends.com (01/16)
  • 1 oz. bakers unsweetened baking chocolate
  • 2 T. erythritol powdered
  • 6 drops of ez sweets (liquid sucralose; 1 drop = 2 tsp sugar)
  • Put chocolate, erythritol, & ez sweets in a small bowl
  • Microwave for 30 to 60 seconds until just melted

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Tootsie Rolls

• Classic
  • Tootsie Roll Ingredients @ wikipedia.org (01/19)
    • The current U.S. ingredients of a chocolate Tootsie Roll are:
      sugar, corn syrup, partially hydrogenated soybean oil, condensed skim milk,
      cocoa, whey, soy lecithin, and natural and artificial flavors

  • Ingredients for Fruit-flavored Tootsie Rolls @ oureverydaylife.com (01/19)
    • The ingredients in Tootsie Rolls are:
      corn syrup, sucrose, modified corn starch, gelatin, grape juice concentrate, citric acid,
      hydrogenated coconut oil, natural and artificial flavors, carnauba wax, artificial colors and beeswax

  • Easy Tootsie Rolls @ allrecipes.com (01/19)
    • Ingredients
      • 2 tbsp butter, softened
      • 1/2 cup cocoa powder
      • 3 cups confectioners' sugar
      • 1 tsp vanilla extract
      • 3/4 cup dry milk powder (not instant milk)
      • 1/2 cup white corn syrup
    • Directions
      • Mix all the ingredients together
      • Knead like you would for bread
      • Roll into rope shapes, and cut into desired lengths
    • Notes
      • These are softer than the variety in the store

  • Nutella Tootsie Rolls @ thefoodinmybeard.com (01/19)
    • Ingredients
      • 2 Tablespoons Soft Butter
      • 2 Tablespoons Cocoa Powder
      • 3 Cups Powdered Sugar
      • 1 Teaspoon Vanilla
      • 3/4 Cup Nonfat Dried Milk Powder
      • 1/2 Cup Corn Syrup
      • 1 Cup Nutella
    • Directions
      • Mix all ingredients well
      • It will stay as a powder for a while, but finally should start forming a blob
      • You need to knead this blob for a bit
      • The oils will all be coming out into your hands
      • Knead it until the flecks of milk powder finally disappear
      • Roll out the tootsie blob into a log and cut off bite sized pieces
      • Allow to dry for an hour or so on a paper towel
      • Shape well and wrap with a piece of parchment followed by a piece of wax paper
      • The parchment will help stop the oils from accumulating in the wax wrapper
      • This recipe makes like 100 of the small sized ones I was making

• High-Carb Version
  • Sugar Free Tootsie Roll Recipe @ unlimited-recipes.com (01/19)
    • Ingredients
      • 1/4 cup Whey Low
      • 2 tablespoons water
      • 1/4 cup nonfat dry milk
      • 1 tablespoon Maple Leaf butter powder
      • 2 tablespoons cocoa
      • 1/4 teaspoon vanilla
      • 2 tablespoons powdered Whey Low
    • Instructions
      • Add the Whey Low and water to a microwave-safe mixing bowl.
      • Microwave on high for 1 minute, stir, then microwave again for 30 seconds,
        stir, then microwave again for another 30 seconds. (You're basically making a
        "corn syrup substitute" at this point.) Be very careful. This mixture will be hot.
      • Next stir in the nonfat dry milk, butter powder, cocoa, and vanilla. Blend.
      • Work in 1 tablespoon of the powdered Whey Low.
      • Sprinkle the remaining tablespoon of Whey Low onto a "kneading surface" and
        turn the tootsie roll mixture out onto it.
      • Knead the mixture until it's no longer sticky to the touch.
      • Divide mixture into 12 "rolls".
      • Be sure to wrap the candy in plastic wrap or waxed paper as soon as possible.
        Otherwise, the candy will quickly dry out.
    • Notes
      • Whey Low @ amazon.com (04/18)
      • Whey Low Ingredients: Sucrose, fructose, and lactose monohydrate
      • Whey Low is NOT low carb or sugar free!!!

  • Tootsie Roll Heaven @ nutritionmd.org (01/16)
    • Ingredients
      • 1 cup cocoa or carob powder
      • 1/3 cup natural peanut, almond, or cashew butter
      • 1/4 cup maple syrup
      • 2 tbsp brown rice syrup
      • 1/2 cup oat flour
    • Directions
      • Combine all ingredients in a large bowl, and stir with a large, sturdy spoon
      • Finish mixing with your hands until the mixture is very well combined
      • Mold into 24 small "tootsie rolls", about 1 1/2 inches long
      • Lind a baking sheet with parchment paper, and arrange rolls in a single layer
      • Freeze until very firm (about 1-2 hours)
      • Store in freezer or refrigerator

  • Tootsie Rolls @ topsecretrecipes.com (12/18)
    • Ingredients
      • 1 cup sugar
      • 1/2 cup light corn syrup
      • 1/4 cup butter (melted)
      • 1/4 cup cocoa
      • 1/4 cup sweetened condensed skim milk
      • 2 tbsp water
      • 1/2 tsp vanilla extract
      • 1/8 tsp salt
    • Notes
      • The Tootsie Roll flavor comes from just a hint of orange

• Honey
  • Healthy Tootsie Rolls @ purelytwins.com (01/19)
    • Ingredients
      • 1 tablespoon lucuma or protein powder
      • 6 tablespoons raw cacao powder
      • 2 tablespoons almond butter
      • 2 1/2 tablespoons raw honey
      • 1 tablespoon coconut oil, liquid
      • 1/2 teaspoon vanilla extract if desired
    • Directions
      • Place all ingredients into a blender
      • Blend until smooth
      • Batter will be a little sticky and oily
      • Press tootsie roll batter onto a non-stick surface
      • Start to press into a square/rectangle shape
      • Cut into desired shapes
      • Store in refrigerator

  • Homemade Tootsie Rolls @ food52.com (01/19)
    • Ingredients
      • 1/2 cup honey
      • 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
      • 1 teaspoon pure vanilla extract
      • 1 tablespoon unsalted butter, melted
      • 1/4 cup powdered sugar, sifted
      • Pinch of salt
      • 1 to 1 1/4 cup instant non-fat dry milk powder
    • Instructions
      • In a large bowl, combine honey, cocoa powder and vanilla using a whisk.
      • Add the melted butter and whisk until well incorporated.
      • Add in the powdered sugar and pinch of salt; whisk again until well combined.
      • Using a wooden spoon, mix in the instant milk powder 1/4 cup at a time until
        a dough forms.
      • When you can no longer stir the mixture with a spoon, knead it with your hands.
      • Keep adding in milk powder until a firm dough forms. You may not have to use
        all the milk powder.
      • The finished dough should be firm and a little sticky but not so sticky that
        you can’t handle it.
      • Roll the dough into a ball and place on waxed paper lightly sprayed with
        cooking oil or coated with butter or vegetable oil.
      • Let dough rest uncovered on the wax paper for 5-10 minutes.
      • As the candy stands it will relax from a ball shape into a disc.
      • Cut candy into 3/4-inch strips and then into 2-inch lengths.
      • If candy sticks to the knife, spray it with cooking oil or coat it with butter.
      • Cut wax paper into 3 1/2 x 5 inch pieces.
      • Wrap candies with the wax paper pieces.
      • Store candies in an air-tight container in the refrigerator.
      • Bring to room temperature before serving.
    • Notes
      • Makes 22-24 pieces
      • The texture of a homemade Tootsie Roll is slightly less firm than its
        classic counterpart.
      • You can also add a little espresso powder to enhance the chocolate flavor.

  • Homemade Tootsie Rolls @ theprairiehomestead.com (01/19)
    • Ingredients
      • 1/2 cup raw honey
      • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
      • 1 teaspoon real vanilla extract
      • 1 Tablespoon coconut oil OR butter, melted
      • 1/4 cup powdered sugar
      • Pinch of fine sea salt
      • 1 cup tapioca flour (may need slightly more or less)
      • 1 drop wild orange essential oil OR 1/8 teaspoon of orange extract
    • Directions
      • Combine the honey, cocoa powder, and vanilla extract in a medium bowl
      • When you first start mixing it, it will be a clumpy mess
      • Just keep mixing and it will come together after a few minutes
      • Mix in the melted coconut oil (or butter) and then the powdered sugar and salt
      • Stir thoroughly, then begin to slowly add the tapioca flour (1/4 cup at a time)
      • When the dough becomes too stiff to mix with your fork, use your fingers to knead the
        mixture together until you have a stiff, mildly sticky dough
      • Shape the dough into a ball and set aside on a piece of waxed paper for about 10 minutes
      • Depending on how much tapioca flour you added, the dough should relax a bit and spread out
      • If it doesn’t, help it out by gently pressing it into a thick circle
      • Cut the circle into strips (or whatever shape you’d like), and individually wrap each chunk
        in a small piece of waxed paper
      • If you are finding that the dough is too sticky to cut, place it in the
        freezer for 5-10 minutes
      • Store these in the fridge -– they are just a bit too sticky at room temp

  • Tootsie Rolls @ tryabouttime.com
    • Ingredients
      • 1 cup About Time Chocolate whey isolate protein
      • 1/2 cup honey
      • 1/3 cup cocoa or carob powder
      • 2 T melted coconut oil
      • 2 T coconut flour
      • 1 tsp pure vanilla extract
      • Pinch of salt
      • Optional: hint of orange extract
    • Directions
      • In a medium sized bowl place the honey, vanilla extract salt and cocoa or carob powder
      • Mix well
      • Add the melted coconut oil, mix well
      • Add 1/2 of the protein and blend add the coconut flour and blend
      • Add the remaining protein and mix or knead until dough forms
      • Dough will be slightly tacky but very manageable
      • Flatten into a circle about 1/2 to 3/4 inch thick
      • Place dough round on a piece of foil or wax paper that has been lightly sprayed with
        non-stick spray
      • Let the mixture sit for 10 minutes
      • Cut into strips that are about 1/4 to 1/3 inch thick
      • Then cut each strip into nugget size pieces about 1 1/4 inch long

• Low Carb Version
  • THM Chocolate Chews @ recipes.sparkpeople.com (01/19)
    • Ingredients
      • 1 scoop whey protein isolate
      • 2 tbsp gelatin hydrolysate
      • 4 tbsp cocoa powder
      • 2 tbsp erythritol
      • 1/16 tsp stevia powder
      • 1 tsp vanilla extract
      • 1/16 tsp Himalayan Pink Salt (optional)
      • 1 1/4 tbsp coconut oil
      • 2 tbsp water
    • Instructions
      • Start with only 2 tsp of water, then add the 3rd only if needed.
      • Add all ingredients to small blender or processor.
      • Blend until very smooth and fully incorporated, 1-2 minutes.
      • Push ingredients down sides half way through blending.
      • Chill 15 minutes.
      • Shape into rope and cut pieces or pull off pieces and shape into square or ball.
      • Sprinkle tops with salt (optional).
      • Wrap in wax paper and store in refrigerator.
      • Serving Size: makes 38 pieces

• Vitafiber (used in making homemade Quest bars)
  • Tootsie Rolls Made with VitaFiber @ mouthwateringmotivation.wordpress.com (01/19)
    • Ingredients (Part 1):
      • 4 tbsp (25 g) Powdered Skim Milk
      • 1/4 cup cocoa powder
      • 1 cup Splenda
      • Pinch of salt
      • Combine in a medium bowl
    • Ingredients (Part 2):
      • 60 g VitaFiber Syrup
      • 2 tbsp Butter (Melted)
      • Combine in a separate bowl until smooth
    • Directions
      • Stir the wet and dry ingredients until a crumbly dough forms
      • Work with your hands to form it into one large ball
      • Flatten it a bit into a circle and then slice into strips
      • Roll the strips into cylinder shapes, and and then slice into small pieces
      • Place the candies in the fridge to set

  • Tootsie Rolls Made with VitaFiber @ lowcarbyum.com (01/19)
    • Ingredients
      • 1/4 cup cocoa
      • 1/4 cup natural whey protein
      • 2 tablespoons powdered whole milk
      • 1/2 cup Natvia, powdered
      • pinch salt (about 1/8 teaspoon)
      • 60 grams VitaFiber or other Oligosaccharide syrup
      • 2 tablespoons butter, melted
      • 1/2 teaspoon sugar free vanilla extract
    • Directions
      • Powder Natvia granular sweetener in blender or food processor
      • Mix cocoa, whey protein powder, powdered milk, Natvia, and salt in medium bowl
      • Set aside
      • Heat VitaFiber in microwave until bubbles form (about 30 seconds)
      • Add melted butter and vanilla
      • Stir dry cocoa mix into wet VitaFiber mix until crumbly
      • Using hands, knead mixture until a dough is formed
      • Shape dough into a ball, then flatten out
      • Cut into strips and roll out each strip into a rope about the diameter of a Tootsie roll
      • Cut dough rope into Tootsie roll size pieces
      • Wrap each roll in small rectangular pieces of wax paper if desired
      • Store rolls in refrigerator so they will be firm
      • Can replace vanilla extract with other flavor extract such as orange or mint
      • Makes 3 dozen rolls
      • Per roll: 15 calories, 0.9g fat, 10.6mg sodium, 3.3g carb, 1.4g fiber, 1.5g erythritol,
        0.4g net carb, 0.6g protein

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Truffles

• Chocolate Coconut Protein Truffles @ bodybuilding.com (01/19)
  • Ingredients
    • 60 g chocolate protein powder
    • 3 tbsp coconut flour
    • 2 tbsp dried unsweetened coconut flakes
    • 1 tbsp cocoa powder, unsweetened
    • 1 tbsp Pyure organic stevia blend
    • 2 tbsp unsweetened almond milk
    • 1/2 tsp coconut extract

• Dark Chocolate Protein Truffles @ bodybuilding.com (01/19)
  • Ingredients
    • 3/4 cup(s) chocolate protein powder
    • 2 1/2 tbsp cocoa powder, unsweetened
    • 2 1/2 tbsp powdered Stevia
    • 1/4 cup whole milk
    • 4 tbsp almonds, chopped

• Low Carb Peanut Butter Chocolate Truffles @ ibreatheimhungry.com (12/18)
  • Ingredients for the truffles:
    • 1 cup peanut butter, room temperature
    • 1/3 cup zero carb vanilla protein powder
    • 1 tsp vanilla extract
    • 2 Tbsp unsalted butter, softened
    • 3 Tbsp heavy whipping cream
    • 1/3 cup Truvia (powdered)
  • Ingredients for the coating:
    • 2 Tbsp unsweetened cocoa powder
    • OR
    • 2 squares 85% (or more) cocoa dark chocolate
  • Directions
    • Whip together all of the ingredients until fully combined iwith a mixer, food
      processor, or magic bullet
    • Roll into 18 one inch truffles
    • Chill for 5 minutes (optional) before rolling in cocoa powder, or drizzling with
      melted dark chocolate
    • Store in an airtight container in the refrigerator for up to 10 days, or in the
      freezer for up to 1 month
  • Notes
    • 1 "naked" truffle: 121 calories, 9g fat, 2g net carbs, 5g protein

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Sources

• Cacao (Cocoa) Butter
  • Amazon.com
    • Anthony's Cocoa Butter Wafers (1 lb; $13.99 + free shipping) (12/18)
  • NOW Foods Cocoa Butter (food grade)
    • NOW Cocoa Butter @ allstarhealth.com (7 fl oz; $4.89; $5.95 flat shipping) (12/18)
    • NOW Cocoa Butter @ netrition.com (7 fl oz; $5.39) (12/18)

• Lecithin
  • Fearn Liquid Lecithin @ amazon.com (32oz; $10.98) (12/18)
    • This is made from soy
  • NOW Sunflower Liquid Lecithin @ amazon.com (16 oz, $12.99) (12/18)

• VitaFiber (used in making homemade Quest bars)
  • VitaFiber Basic Syrup @ amazon.com (28.4 fl oz; $19.00) (12/18)
  • VitaFiber Basic Powder @ amazon.com (2.2 lbs; $22.00) (12/18)
  • Fiberyum IMO Syrup @ amazon.com (2.5 lb (Quart); $19.95 + free shipping) (12/18)

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Tools

• Chocolate Chip Molds @ amazon.com ($14.95) (12/18)

• Fox Run Tart Tamper @ amazon.com ($5.63) (12/18)

• Freshware Silicone Break-Apart Chocolate Mold @ amazon.com ($7.54) (12/18)

• Freshware 3-Cavity Silicone Mold for Break-Apart Chocolate Chunks @ amazon.com ($11.40) (12/18)

• Freshware 12-Cavity Silicon Mold for Reese's PB Cup @ amazon.com (11.40) (12/18)

• Freshware 24-Cavity Silicon Mold for Bars @ amazon.com ($12.99) (12/18)

• Freshware 30-Cavity Silicon Mold for Mini PB Cup @ amazon.com ($11.94) (12/18)

• homEdge Break Apart Chocolate Molds @ amazon.com (12/18)

• Lekue Sticks Red @ amazon.com ($17.00 + free shipping) (12/18)

• Waffle Pans 4 Pieces Silicone Mold @ amazon.com ($9.99; set of 2) (12/18)

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on February 15, 2019

URL: http://www.bonniehill.net/pages/lcchocolate.html