Low carb chocolate
Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.
As I lately have a little time, I was looking on the internet yesterday. Looking for new, stirring ideas, inspiring dishes that I have never used before, to astonish my family with. Hunting for a while yet could not discover any interesting stuff. Just before I wanted to give up on it, I discovered this fabulous and simple treat simply by accident at Suncakemom. It looked so delightful on its snapshot, it called for prompt action.
It absolutely was not so difficult to imagine just how it’s made, how it tastes and how much boyfriend will enjoy it. Actually, it is extremely easy to impress the guy when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyway, I visited the site and used the precise instuctions that were combined with wonderful images of the task. It really makes life much easier. I could imagine that it’s a slight hassle to shoot snap shots down the middle of baking in the kitchen as you ordinarily have gross hands therefore i seriously appreciate the hard work she put in to build this post and recipe conveniently followed.
With that said I am empowered presenting my own, personal recipes in a similar way. Thanks for the idea.
I had been tweaking the initial mixture create it for the taste of my loved ones. Need to say it had been an incredible outcome. They prized the flavour, the overall look and loved having a delicacy like this during a lively workweek. They basically requested even more, a lot more. So the next time I’m not going to commit the same mistake. I’m going to double the volume .
This keto chocolate is from SunCakeMom.
Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
In case we are making chocolate with nuts, grind the nuts if desired.
Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
Remove the chocolate from the form or parchment paper.
Cut it up if desired and serve.