The Chocolate Experiments Go On

Submitted by Dana on Fri, 2010-07-16 13:08

I'm still working on the whole notion of making my own sugar-free chocolate, partly because the stuff I like best -- Valor, from Spain, is not cheap, and partly because, as you are no doubt aware, commercial sugar-free chocolate makes one, er, socially offensive. You know about fat-free products, of course; I've started referring to my home-sweetened chocolate as "fart-free" chocolate.

Unfortunately, I haven't come up with anything better than I made on my first couple of tries -- melt bitter baking chocolate with a little coconut oil, and add the EZ Sweetz liquid sucralose to taste. This turns out a product that's not quite like the commercial stuff, but frankly, it's been growing on me.

I've tried using part or all erythritol, and the results are less than inspiring. Even when I run the erythritol through the blender to powder it, I still get gritty chocolate, and of course the smooth texture is part of chocolate's appeal. Add water to try to dissolve the erythritol and the chocolate seizes, again, ruining the texture. Too, that "cooling" sensation from the erythritol gives the chocolate an off-flavor I'm not crazy about.

So I think I'll go back to just baking chocolate, coconut oil, and EZ Sweetz. (The good thing about the EZ Sweetz is that it's so concentrated that even adding several drops doesn't add enough water to make the chocolate seize. It's not the best sugar-free chocolate I've ever had, but I like it, it's cheap, and it doesn't make me offensive.

One note, though -- because of the coconut oil -- I use 2 tablespoons to 6 ounces baking chocolate -- my homemade chocolate melts at a lower temperature than the commercial stuff. I store it in the fridge.

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Cocoa Butter?

Submitted by M_Hagen on Sat, 2010-07-17 13:03.

I have a small jar that's "food grade". Mostly, because I dislike coconut. :) Is there any reason why one is prefered to the other?

And a wish that Expert Foods still made Real Cream (powered heavy cream.) I want milk chocolate darn it!

chocolate

Submitted by Susan on Fri, 2010-07-16 17:49.

Do you have any chocolate recipe that you could recommend for someone who cannot tolerate coconut oil very well?

sugar free homemade chocolate

Submitted by againstthegrain on Fri, 2010-07-16 14:53.

My sweet receptors are so used to low sugar that I actually can eat the homemade chocolate made with double dark Dutched cocoa powder from King Arthur Flour Co and coconut oil, without any sweetener, but I realize that most people just won't go there. I don't bother with chocolate below 70% anymore, with 85-88% being the "sweet spot" for me (though I do like 91-99%, too). I find the higher % very satisfying and it doesn't wreak havoc with my BG.

Try my very low sugar truffle recipe (link below), made with 72% chocolate, coconut milk, & coconut oil. Be sure to use chocolate in the 70-75% range - the 72% Pound Plus 500 gram Trader Joe's bar is what I use - others have tried this with a much higher cocoa solid % but did not get good results because the cocoa solid to water to fat ratio would need to change (the fat separates out and won't stay emulsified, just like what happened when I used the 72% bar with the original recipe that called for 55% chocolate and a different ratio of heavy cream and a lot of butter).

http://web.mac.com/gandasalvesen/iWeb/Site/Blog/6372A7D9-791E-4553-8969-E32CBD93D438.html

I know this isn't 100%

Submitted by gharkness on Fri, 2010-07-16 14:38.

I know this isn't 100% sugar-free, but I find the Lindt 90% chocolate to be the best compromise for chocolate. It's high-quality, delicious, and doesn't require melting/cooling, etc. I have tried your method, though, and it's really not bad at all. I just don't like to keep mine in the fridge. The coconut oil gets a little too hard in there, and when I want some....I don't want some "later." I want it NOW :-)

I do realize that the Lindt 90% uses real sugar, but so little of it, it hasn't caused a problem with me. Plus, it doesn't cause cravings (for me), and one square is usually two servings (again, for me).

The Chocolate Experiments Go On

Submitted by crobertson on Fri, 2010-07-16 13:31.

A good chocolate coating I use is melting bittersweet chocolate (or baking chocolate), EZ Sweetz, and a small amount of butter. Wonder if mixing the butter and coconut oil would be good?

Stella Chocolate Chips?

Submitted by accobend on Fri, 2010-07-16 13:27.

Dana - I was going to try and make the chocolate chips George Stella recommends in one of his cookbooks, it uses Splenda, unsweetened chocolate and heavy cream. Just wondering if you have tried that recipe? If you have, can you comment on your opinion of it? If it was a failure, I will use your recipe, at least I know it works.

BTW, love your books and blog.....
Regards, Maria