Easter Hot Cross Bun Chocolate Recipe 

When Whitakers put Easter Hot Cross Bun Chocolate out that's 60g carbs per 100g, we knew we had to take on the challenge to ketofy it. So down to 4g carbs, here we go. 

This Recipe option #1 involves melting already made chocolate + adding cream powder + hot cross bun flavour + add ins.

Should you wish to make chocolate from scratch using Cacao Butter and Kibbles in a double boiler or in the microwave (you will find that recipe here and don't forget to add 1 tsp hot cross bun flavour it per 200gm to the chocolate : ) 

Double Boiler set up (a bowl that fits into a pot of water without the bottom touching the water). OR A microwave on half powder for 30 second to 1 minute long bursts, stirring in between. 

A digital thermometer is a smart purchase, so that you can monitor the temperature and avoid overheating / seizing the chocolate. 

Ingredients (* = available here at Keto Store NZ): 

Recipe Option #1 
Made by Melting Chocolate Chips + Cream Powder + Flavour + Add ins

1 - Melt Keto Store Dark Chocolate Chips* with a teaspoon of deoderised Coconut Oil or Cocoa Butter either in a double boiler or in a microwave at half powder setting for short (30 sec - 1 min) bursts and stirring in between.  

2 - Turn Dark Chocolate into Milk Chocolate by adding in 18% by mixture weight in Cream Powder*, stir a Tablespoon at a time through a tea strainer or sieve until the chocolate reaches your desired level of creaminess.  

3 - For every 200g chocolate being melted, add in 1 teaspoon of Hot Cross Bun Flavour It*, taste and then add more to suit your desired level of oomph. With > 20+ flavour options, the range is perfectly suited for making tasty chocolates. 

4 - Jazz it up by adding approx 50g inclusions 
Afghan Cookie Crumbs*
 OR Protein Crisps Cocoa*

5 - Pour into a lined baking dish, or Silicone Chocolate Molds* to set

Another Recipe Option #2 - Making the Chocolate from Scratch
To make the chocolate from scratch using Cocoa Butter and Kibbles refer to this recipe here, These recipes enable you to make your own excellent quality chocolate so that you control exactly what goes in, using the cleanest ingredients that all great chocolatiers have access to. Enjoy. 


Chocolate seizes when melted chocolate mass becomes a paste that is grainy, dull, and thick. There are two conditions that bring about chocolate seize: when it is exposed to any water/moisture in steam and over-heating.

Water and chocolate don't mix
Chocolate is made up of dry ingredients (cocoa solids, sugar and possibly milk powder) suspended in cacao butter. A small drop of liquid will moisten the dry ingredients and allow the cocoa solids to clump together and separate from the cocoa butter. 

Avoid overheating Too much heat applied separates the cocoa solids and other dry ingredients from the cocoa butter. Cacao butter melts at 35C so it doesn't take much heat to get going. Chocolate solids and dry ingredients will burn if heated to 130 degrees. Suggest getting a digital thermometer so you can monitor the temperature. 

  • Dark Chocolate: 46 - 48° C
  • Milk Chocolate: 40 - 45° C
  • White Chocolate: 37 - 43° C
    Note: be very careful as the high milk and sugar content in white chocolate will cause it to burn easily.

Tempering real chocolate (ones that contain cacao butter) requires applying heat and a stirring motion in one direction order to recombine fatty acids together again. Tempered chocolate has that snap, melts at higher temperatures and resists forming chocolate bloom. That whitish film or streaks of cocoa butter that form on the chocolate surface. 


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