Make your own Chocolate Recipe 

This recipe enables 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.  

Serving size - however much you like. Unlike other recipes that has grams, this one  ingredients are expressed in ratio %'s so figure out the grams of chocolate you want to make as an output, then multiply that by each percentage to math up how much of that ingredient to add. Then taste test and adjust from there.  

Macros - the only ingredient that has carbs are the unsweetened 100% kibbles at 4.6g per 100g. Everything else to make Dark chocolate is zero carb rated. 

Double boiler set up (a bowl that fits into a pot of water without the bottom touching the water) or a microwave. We have methods below for both.  A digital thermometer is smart so you can monitor the temperature and not overheat / seize the chocolate. 

Ingredients (* = available here at Keto Store NZ): 
To make Dark chocolate slowly melt together
• 30% Cacao Butter* (it's not recommended to use Cocoa Butter as its taste, texture and aroma has been stripped by processing at high heat) 
• 35% unsweetened cacao kibbles* these melt just like chocolate does to create amazing taste sensational things. consider it like a base that you layer on other flavours with. 
• 22% Sweet as Icing Sugar Allulose* (because it dissolves ever so smoothly and doesn't re-crystalise).
for Milk Chocolate add in
• 18% Coconut Cream Powder, Cream Powder or Keto Milk Powder
These have to be powder, because adding water causes chocolate to seize! 

Jazz it up by adding inclusions 
Protein Crisps
Protein Crisps Cocoa
ultra-fine Desiccated Coconut
Flavour It - a range of more than 20 different natural flavours, even a hot cross bun one!

Microwave Method 
Equipment: Microwave safe bowl, spatula for stirring, and a good digital thermometer
How much chocolate: 680g chocolate is a good guide to work with sufficient to dip items into. 

1 - melt the cacao butter to melt all fatty acid crystals
Place the needed amounts of cacao butter into a bowl over a pot of hot water and stir until smooth, runny and melted. OR
Place the cacao butter into a microwave safe bowl, set the power to half for one minute, then stir. 

2 - Seeding the chocolate 
Place the keto kibbles into the melted cacao butter a few pieces at at time. Stir until thoroughly coated. Keep stirring while heat is applied. Either through the double boiler or the microwave on half powder, in increments of one minute and stirring in-between. 

3 - Sweeten the mix
Sprinkle Allulose sweetener over the top of the melted chocolate and use a spatula to stir it in. Keep stirring until you can't feel or hear any grittiness. 
Please note: erythritol crystals do not fully dissolve, whereas Allulose dissolves fully. 
4 - Make it milky or keep it dark?   
What you've made so far is Dark Chocolate using unsweetened kibble. Should you wish to make it Milk chocolate, then stir in 18% milk powder. I recommend sieving milk powder lightly into the mixture so that there are not clumps of powder that form.   

Tips n Tricks: 
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 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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