I did have to use coconut oil instead of cocoa butter, but followed your directions and it turned into a sloppy mess! At this point I’m basically operating a chocolate factory out of my apartment. We do have a lovely FB Group you can join, where we discuss everything around Keto & Low Carb Living, help each other out and share all of the ideas and recipes. The best bar’s ever!!!! Tasted great tho. After making this recipe several times, I have adjusted some of the measurements to my personal liking and wanted to know how to calculate the cacao % based on my own weighted measurements. Can’t wait to try it! This recipe is flawed. Should I be looking for food-grade cocoa butter? Yumm!! I made this last night using all ingredients including broken pretzels instead of almonds, refrigerated overnight and it came out a tootsieroll consistsncy. Hi Jen, it won’t be as smooth and melty, but might be okay? We don’t have huge sweet teeth so I only used a little less than 1/3 and it still came out fine! Be careful, that not a single drop of water gets into the Cocoa Butter because it might not melt the butter smoothly. I used brown sugar and melted it with the cocoa butter first (the sugar wasn’t completely melted ) then added the cocoa powder. Haha! Hi Hi!! Quick and Easy Keto and Low Carb Chocolate Recipes for your inspiration. We’re already planning add-ons for the next batch? As this step is very optional it is up to you if you would like to add a few drops of vanilla or not. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Hi! The possiblities are endless! I made them exactly as your recipe instructed and it’s the best chocolate I’ve ever made!! Easy, 6-ingredient dark chocolate bars made from scratch and topped with toasted almonds and sea salt. Dana, don’t you want also to try “milk” chocolate and white chocolate bars? Top with roasted almonds and sprinkle of salt. 80ml of maple syrup contains 64g of sugars/ 12 servings = 5.3 Marvelous. It’s measured BEFORE melting, so it’s measured in chunks. As Chocolates are a big part of any celebration, I can already see myself making something special with this recipe. I see your recipe calls for COCOA butter. Made this chocolate goodness yesterday my new favorite. Quick + easy I love this recipe! Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size). Oh sweet Mother of Mercy. I just use the back of a spoon and keep stirring the coconut oil and cocoa powder until it’s creamy. Cacao butter has a very unique texture that gives chocolate its creaminess. An alternative to Cocoa Butter – Coconut Oil can be a replacement, but you would have to store your chocolates in the freezer or refrigerator at all times. All are Sugar-Free, Gluten-Free and perfect for Diabetics as well. Could I substitute the cacao butter (or coconut oil) using almond oil? Dark chocolate is rich in antioxidants and flavonoids, and can even boost brain function! I am SO EXCITED to make this. I don’t bake or cook much, but tried this recipes and it took me four times to get it right. If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Chocolate at home isn’t something I ever would have thought to attempt, but you’re selling me on it! Hi, my name is Zuzana and I am the person behind this Low Carb Lifestyle Blog full of Keto and Low Carb recipes tried and tested by our family and friends. Keto Chocolate days started when I planned to make Keto Cookies with some creamy, rich taste Sugar-Free Chocolate Chips and needed and wanted to make everything from scratch. So odd! Notify me of followup comments via e-mail. I think I could eat way too much of this. Extra smooth Keto Chia Seed Chocolate Pudding adds a perfect amount of Fiber but still makes this Keto Dessert extra quick and easy. Next time I make it i’m going to add some peppermint essential oils * drools*. (I am assuming that’s what it was after googling and it seems other people have a similar reaction to cacao?) I have a great recipe for raw chocolate with the coconut oil I am posting next week on my blog. In fact, your seeded bread recipe was what got me started on home made bread making! It does take quite a bit of heat to melt it, so I’d be surprised if it wouldn’t survive the transit! I make this chocolate all the time and everybody loves it but everybody always asking me if I know the cacao %. And don’t forget to tag a picture #minimalistbaker on Instagram. Let us know if you give it a try! Sorry about that. Once everything is fully melted pour into your Silicone Chocolate Bar Molds and place it into the refrigerator. By chance would you know how to calculate the cacao percentage for this recipe? My friends and family know the the higher cacao percentage the better the health benefits. What size sheet did you use and what are the approximate dimensions of the resulting chocolate “slab?” Thank you and Happy Holidays.

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