Looks good. Low Carb and Keto Chocolate is so expensive to buy, and often comes with added things you don't want, so making your own seems to be the best idea.
It's a mic drop. I do'n't really have anything constructive to say but I hear comments help a channels so this rambling is my contribution to the channel, and the thumbs up.
U can use any keto friendly sweetener u want... Allulose, sucralose etc. just make sure u change it to the right ratio and that it's a fine powder. Also normal butter will work fine too.
Major kudos. Before going keto, I played with tempering chocolate. I'd written off even trying tempered chocolate and have been just melting Bake Believe and adding coconut oil. I'm super impressed and will try this! I have everything on hand except for the lecithin, so I'll have to pick that up.
I have never heard of powedered whipping cream Oh hell yea! Thanks! Hmm.. Now I need to figure out a recipe for crossants and Cornett! So I can make choco crossants, and chocolate crossants. Those were so tasty in Japan
Hmm that's a good idea. I'll have to do some experiments. Croissants are hard because they're so light. Getting that texture will require a very fine type of flour
I appreciate it! I love them too! I actually make everything for myself, but decide to share it to help all of you :) Seriously though, I decide which recipes I want to make based on if I'm craving it or not LOL
I think we must be on the same wavelength today because I. Need. Chocolate.! Lol thanks for posting these and all this hard work! You are helping me stay on track!
I made this with a change in the recipe. First, I’ll say that I do not like in the least the taste of dark chocolate, cocoa, or cacao. I used Dutch brand cocoa. I did not have Lankanto sweetener. In place of it I took a cup of Erythritol and a teaspoon of Stevia and blended them in a grinder into a powder. The rest of the directions are the same. The taste had a bit of a cooling aftertaste due to the sweetener. The cocoa taste was present, but not as bad as Dr. Berg’s peanut butter cups. I am not throwing shade on him. I learned from his informative site. I am just saying his cups were too strong with the taste of cocoa for my liking. The powdered HWC definitely tempered the taste of the cacao. Although I ran the sweetener through a grinder, the chocolate was still gritty. I live retired overseas. I’ll need to order Lakanto sweetener and try the recipe according to original directions. My recipe outcome did not make this taste like the typical milk chocolate we know. It is better than what I have made in the past and tolerable enough to satisfy my chocolate cravings. I’ll post here when I receive my Lakanto sweetener.
Well, just found out that I can't get heavy cream powder in my neck of the woods. Guess I should've checked that before I ordered the molds. Looks like there won't be any chocolate for me after all. Thx anyway. 😔
Great recipe! I highly recommend giving metric measurements too. At least in the written recipe, but maybe a text overlay too. Most people do not use cups or ounces.
I've been thinking about adding a converter from imperial to metric. Most of my audience is in the US, where no one uses metric. Correct me if I'm wrong, but you all prefer to measure in grams right? I know UK measuring cups exist, but I'm not sure how popular they are throughout the world/Europe. Plus, they're actually a different size than US cups just to make it harder to convert LOL. Ounces to grams is simple enough though N*28.35.
Bro.. this turned out amazing! I got those white spots on the bar chocolate, but not on the other molds. So, I'm gonna assume some water specs on that particular mold. Wish I could post some pics here.. I loved these! Thank you.. thank you!
Tag us on IG if you have it! We'd love to see them! Water spots on the molds happen. You can rub a bit of coconut oil on the inside of the molds to avoid it, but it just adds an extra, unnecessary step.
@@blacksheepketo I'm not on Instagram. But added a comment with photos on your blog that has this recipe :) www.blacksheepketo.com/post/keto-milk-chocolate-recipe
It can work. I just like the shelf stability of the dried stuff and find that it's easier to work with in terms of temperature control, etc. Youd have to warm the cream, to about 120F as well. Just a few things like that.
@@TheLote25 No clue. I have never done it. I'd imagine it's similar, but you'd have to try it. Working with liquid is hard. It took Hershey years to figure out how to avoid the powdered stuff.
I don't like the cooling effect of Erythritol, have you trying using Allulose or Allulose+Monk Fruit? I feel like its less sweet than Erythritol but taste better.
i have. I'm even working with an allulose/stevia/monkfruit blend right now that I found. Allulose is just not available outside of the US at the moment, so it makes it difficult for my non-US viewers.
Black Sheep Keto I tried it out with Allulose, the temper worked out perfectly, doesn’t melt in my hand, looks pretty nice, has no dark chocolate bitterness! Used Allulose+Monk fruit blend and taste good without any aftertaste or cooling, but didn’t get sweet enough although adding extra sweetener. Seems like Allulose reach a level of sweetness but doesn’t peak like sugar. I tested in other recipe adding a bit of liquid sucralose and was much better. Will try again the chocolate with this blend Allulose+Monk+Sucralose once this batch is done. Thanks!!
i dont think this works out as cheaper than buying a regular chocolate bar even a keto-friendly chocolate bar is about £4 you would need all this ingrediants - ill do the math (i live in uk) 280g of cocoa butter = roughly £5 80g of cacao powder = £2 powdered mct 80g oz = £6 85g monk fruit powder £6.50 = £19.5 for the intial first time purchased ingrediants you would be able to get 12 bars since you would get 3 batches out of 1 initial purchase this ='s 19.5/12 = £1.60 per bar so yea i just proved my intial self wrong & you right that it would work out cheaper, nice.
Hi there, just about to try your chocolate, but i have a question about your Heavy cream powder. Here isn Sweden The lowest carb count I can get is between 17-29g /100g, and fat count 46-55/100g-. I've seen in america you have one that is 76g of fat per 100g, what one are you using?
Actually, I just made my first batch and ended up with a VERY SLIGHTLY gritty texture after whisking the dry ingredients into the melted cacao butter. I still like the finished product. . .the overall taste and general consistency are Heavenly! I am only trying to figure out whether or not it is supposed to have this barely noticeable graininess to it. Perhaps it has something to do with the Lakanto Powdered Monkfruit Sweetener (???). I wonder if the Lakanto Pure Monkfruit 30% Extract might yield a smoother texture, as it has no erythritol but still appears to be more powdered (not granular). I have never tried it, myself, so I do not know if the taste is different or what volume adjustments may need to be made. Anyway, I followed the recipe and video to the absolute letter, and I used all of the exact same brand ingredients. I encountered no problems at all with the process (make sweets fairly often), and I even sifted all of the dry ingredients beforehand. I did not put in any nuts or other additives. So I am at a loss as to what could have gone wrong. Any suggestions or insight would be sincerely appreciated. :)
Hi Lisa. I have taken this from another chocolate instructional. Hope it helps. "Take the cacao butter to no higher than 40-45°C/104-113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance."
Hi Lisa, I'm almost positive it's the sweetener. Even when I've put that sweetener in a food processor, it still is grainy. I use a product called allulose (it is only 70% as sweet as real sugar but dissolves in your cacao...unlike the others) and I still put that in my food processor until it resembles a powdered sugar (I only do that when making chocolate) and then to compensate for the lack of sweetness, I use the stevia concentrate powder as well (I use no more than 1/8tsp of that!) You'll need to play around with the amount of allulose/stevia but I know you will love it! It's smooth like "real" chocolate. I also agree with Bernard Kroeger's comment that maybe that was part of the issue too.
@@natalieaaby7002 Hello Natalie, I live in Brisbane, Australia and have not been able to buy allulose. I just got funny looks when I asked about it. I made a batch yesterday and it still looked grainy even though I didn't put in any sweetener so I'm coming to the conclusion that 49°C is too high. I've just made notes to only go to 42°C for my next batch. Thank you for your suggestions.
@@johncartwright4041 Greetings John, does it just look grainy, or is the actual texture grainy? I'm still very new to making homemade cacao bars/chips and some batches will "bloom" (look like it has a light brown powder in areas) Learning to temper is definately tricky and YES it is super important to not let the raw cacao butter get too hot...I actually remove it from the heat when there is still a little unmelted cacao and continue to stir until completely melted. Then I add my cacao powder, powdered allulose, salt, and stevia concentrate powder (I sift all together beforehand btw) As for the allulose, I'm not suprised you got a funny look 😄...here in Seattle WA it is just NOW becoming available in grocery stores. I had to find it on Amazon. Do you have access to Amazon in Australia?
Hello Natalie, thank you for your detailed reply. The taste of the chocolate meets with my wife's approval however the appearance is grainy and it doesn't have a smooth texture. There is something that settles out on the bottom of each piece. Yes we do have Amazon access in Australia so I'll have a look there. I'm hoping it's just a temperature problem.
Re no idea, but think of the end product and beginning ingredients if you add liquid to anything it makes it moist and volatile at room temperature. All stable (solid)at room temp ingredients will remain stable at room temperature.
Weird, I just checked it and it's loading fine. I wonder if WIX was having issues when you looked. Was it just this recipe page, or the whole site? I don't host it myself, so I rely on their up time reports. Their engine isn't super fast when loading the images and stuff though. I noticed a pretty big slow down when they upgraded their blog engine. I'm hopeful that they fix it soon.
Just tried it with a 1/3 of the recipe (just in case it didn't work out plus I don't have the molds) and it's delicious! They don't sell HWC powder but I did have full fat lactose free powdered milk. Mine came out more like 65-75% dark chocolate rather than a milk chocolate, what do you recommend? Upping the milk and less of the cocoa?
The sweeteners are 0 glycemic index, so you can theoretically eat as much as you want. The calories would be your limiting factor. Since it's a high fat item, there are obviously quite a few calories in a whole bar. It depends on your macros.
Do you know of a good dairy free substitute for the powdered hwc? I found a couple of brands of coconut cream powder on amazon, but they both contain maltodextrin.
I've never tried it, but I did find a coconut cream powder that looks like it has nothing else in it. It looks like it's made by Anima Mundi. Ingredients say it's made from coconut meat exclusively. If you try it, let me know if/how it works!
@@blacksheepketo nice work!👏👏👏 Sooooo what do you think about using powdered goat's milk? Powdered heavy cream is hard to find and I don't think I'd use it enough to warrant purchasing some...although I probably WILL break down and buy some 😅 I'm not too worried about the calories so do you think powdered milk would work? I know when I make (no cook) sugar free halwa with it, I still need to put it in my food processor to get that smooth texture. And last question! (sorry!)...I know the lecithin is important (where do you get yours and how pricey is it) but if I don't use the emulisifier/stabilizer, what exactly happens to it? (I'm sure you've made it without so I was hoping you could share your experience please??? 😊) Thank-a-roo!
@@vivianbuckboro376 I'm hoping for him to give me the same answer...I've not used it when making this and it so far, as long as I temper it properly, It works out fine. I actually tweak the recipe a lot and use more cacao butter than he uses. Regardless, I've needed to keep it in a cool place. Hopefully he'll reply 🤞
