KETO DARK CHOCOLATE

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These homemade dark chocolates are so easy to make and tastes as good as any store bought chocolates except that these are guiltfree and way healthier. With just 3 ingredients, we can make a quick, easy, rich and decadent homemade healthy chocolate.

This is a simple, easy, no-fuss method without tempering. As long as you refrigerate or freeze them immediately and eat straight from the fridge or freezer, it’s totally fine. Of course with tempering, the chocolate can stay firmer at room temperature longer. Perhaps I will do another video later with the tempering process.

The beauty of making our own chocolate is that we can add any flavors, fillings and level of sweetness based on our preferred liking. And wrapping them up individually for single servings and store in the fridge or freezer is so convenient for when that craving kicks in or as a treat.

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KETO DARK CHOCOLATE

These homemade dark chocolates are guilt free120 and delicious. With just 3 ingredients, we can make a quick, easy, rich and decadent homemade healthy chocolate.
This is a simple, easy, no-fuss method without tempering. As long as you refrigerate or freeze them immediately and eat straight from the fridge or freezer, it's totally fine. Of course with tempering, the chocolate will have a nice glossy look with a good snap and can be kept at room temperature of 13 to 15C or 55 to 60F. The other tricky part is that we have to temper the chocolate at a room temperature of 18C or 64F with low humidity and where I live, the weather is hot and humid which makes it impossible to temper chocolates. Hence, I can only show you this easy and simple method.
The beauty of making our own chocolate is that we can add any flavors, fillings and level of sweetness based on our preferred liking. And wrapping them up individually for single servings and store in the fridge or freezer is so convenient for when that craving kicks in or as a treat.
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Servings 0

Ingredients
  

  • 120 ml coconut oil You can also use cocoa butter or butter. Homemade chocolates made with coconut oil tend to melt more quickly than those made with cocoa butter. If you need to travel with the chocolates, then you will need to use cocoa butter so that they can stay firm for much longer. However, cocoa butter is expensive so if you do not need to travel with the chocolate, then it is much cheaper to use coconut oil or butter. I believe that most of us would consume these chocolates at home so using coconut oil or butter is way more economical as they can be kept in the refrigerator or freezer. Also, wrapping them with chocolate wrappers (https://amzn.to/3GX039H) (https://amzn.to/2ZYLrFC) will ensure mess free eating.)
  • 120 g unsweetened cocoa powder
  • 100 g allulose (Sugar or sweetener can melt with water but not oil so it's best to grind the sweetener to as fine as possible or better still, use liquid sweetener. Allulose is highly recommended as it does not crystallize when chilled. You can also use erythritol or monk fruit but it's best to use the powdered form.)

Instructions
 

  • Prepare the silicone molds, fillings and flavors you intend to use.
  • Use a double boiler method. Bring a pot of water to a simmering level and top with a suitable bowl.
  • Add the coconut oil. If your coconut oil is still solid, then let it melt completely over low heat before adding the sweetener.
  • Add the sweetener and whisk until dissolved.
  • Turn off the heat and add the unsweetened cocoa powder, Whisk until the texture is silky-smooth.
  • Taste and adjust the sweetness level.
  • Pour into the silicone mold and tap a few times to ensure even distribution.
  • Chill for about 1 to 2 hours or longer until the chocolates are hardened.
  • Remove chocolates from molds and wrap with the chocolate wrappers.
  • Store leftover chocolates in the fridge or freezer.
  • This recipe makes about 3 of the standard bar silicone mold (as seen in the video).

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