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Old 12-18-2008, 05:26 PM   #391
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I bet it would..i am the one who experimented with the Paraffin Wax for the LC Chocolate Chips...it works by the way...and I bet it would for this bark too...I would sub some of the CO with the melted wax and see what happens..

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Old 12-19-2008, 07:47 AM   #392
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Originally Posted by mac24312 View Post
I bet it would..i am the one who experimented with the Paraffin Wax for the LC Chocolate Chips...it works by the way...and I bet it would for this bark too...I would sub some of the CO with the melted wax and see what happens..

HUGS!
Yes You Are! I'm so glad I read your posts about it, Mac. I haven't tried it yet but it seems promising. I'm going to try to make Lauren's Nut bars and instead of putting the ganache on just the top, mixing some paraffin and making a shell around each whole piece. Maybe it would hold together better out of the fridge. Even if it didn't, it's delicious so I'd have my experiment and eat it too!
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Old 12-21-2008, 02:08 PM   #393
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I am on my third day of experimenting with the chocolate bark.

All I can say is WOW! Why didn't I try this stuff sooner!

Here's what I had in mine today:

4 T Coconut Oil (Nutiva - Organic)
1 T Cocoa Powder ( Rapunzel - Organic)
4 T Peanut Butter (Arrowhead Mills, Creamy - Organic)
1/8 t Pure Vanilla Extract (Spice Islands)
1/16 t Pure Stevia Extract (NuNaturals)

I melted the coconut oil on the stove, added the cocoa powder, peanut butter and vanilla and whisked all of it together. I poured it into a glass measuring cup and let it cool on the counter a few minutes. Then I added the stevia. I put the measuring cup in the refrigerator for 20 minutes or so to cool it off. (I use a silicone container to pour the bark into for the freezer and I don't like to put anything hot into plastic). I froze the bark in 4 servings in a silicone muffintop pan.

What a fantastic "Reese's cup"!

I have a question though. The bark is still a bit bitter. Any suggestions on how to cut down the bitterness?

Someone suggested adding vanilla extract to help out with the bitterness. So I did that but it's still a little too bitter.

I gave up Splenda and I refuse to use that or any other artificial sweetener.

I am wondering if any of these things might help to cut down on the bitterness and I'd love to hear what you guys have to say:

More vanilla than 1/8 teaspoon
Less cocoa powder
Adding some erythritol
Adding some Sweetleaf flavored liquid drops
Waiting until it's done cooling in the refrigerator before I add the Stevia

The recipe is wonderful the way it is and if I had to keep eating it as is, I would but any suggestions for me to help cut down on the bitterness and really perfect the recipe would greatly be appreciated!
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Old 12-21-2008, 02:38 PM   #394
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I would try some powdered erythritol. I have not had good luck sweetening chocolate with a splenda-stevia combo. But erythritol and any other sweetener seems to work well.
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Old 12-21-2008, 03:02 PM   #395
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I would try some powdered erythritol. I have not had good luck sweetening chocolate with a splenda-stevia combo. But erythritol and any other sweetener seems to work well.
Thanks Soobee. Do you think I should try the erythritol on it's own or combine it with the stevia?
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Old 12-21-2008, 03:04 PM   #396
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Quote:
Originally Posted by Soobee View Post
I would try some powdered erythritol. I have not had good luck sweetening chocolate with a splenda-stevia combo. But erythritol and any other sweetener seems to work well.
How much erythritol could one use before getting the 'cooling effect' I've heard so much about? Seems I read it was 1/4 C., but I can't find the post in which it was discussed.
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Old 12-21-2008, 04:14 PM   #397
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I buy Sugar Not from Netrition. It is made from lohan (sp?) fruit fiber. I think it tastes WAY better than stevia, and I make the CB with it alot and think it tastes great!
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Old 12-21-2008, 11:15 PM   #398
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What the heck is the "cooling effect" of erythritol anyway?

I've heard that mentioned many times but don't understand what it means.
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Old 12-22-2008, 05:16 AM   #399
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Quote:
Originally Posted by Dreamchaser View Post
What the heck is the "cooling effect" of erythritol anyway?

I've heard that mentioned many times but don't understand what it means.
It just means that it feels kind of cool in your mouth, sort of like the way your mouth feels after you've had a strong, minty gum. Just the feeling, though, not the mint taste. I use E all the time and personally have never experienced it. But I don't use that much because I always mix it with liquid splenda, which could be why.
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Old 12-22-2008, 11:18 AM   #400
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Old 12-23-2008, 01:33 AM   #401
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It just means that it feels kind of cool in your mouth, sort of like the way your mouth feels after you've had a strong, minty gum. Just the feeling, though, not the mint taste. I use E all the time and personally have never experienced it. But I don't use that much because I always mix it with liquid splenda, which could be why.
Thanks Angie!
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Old 12-23-2008, 08:26 AM   #402
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I use a combo of erythritol and stevia to make the bark (1/2 cup powdered E and 1/2 teas stevia for an 8x8 dish of bark). It is still pretty bitter though, which is surprising since I usually don't have that problem when working with E.

Not that I don't eat it ;-)
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Old 12-23-2008, 10:21 AM   #403
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Originally Posted by kitchenwitch2 View Post
I use a combo of erythritol and stevia to make the bark (1/2 cup powdered E and 1/2 teas stevia for an 8x8 dish of bark). It is still pretty bitter though, which is surprising since I usually don't have that problem when working with E.

Not that I don't eat it ;-)


Bummer!
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Old 12-23-2008, 03:19 PM   #404
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It was a drag, but today I tweaked it with 1/4 c. powdered E, 1/2 teas stevia and a tablespoon of Torani Vanilla.

Success! It cut down the bitterness way down to almost non existent!!!!
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Old 01-10-2009, 11:08 AM   #405
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subbing
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Old 01-10-2009, 12:34 PM   #406
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I'm dyin to make this!
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Old 01-13-2009, 12:59 PM   #407
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I just made a triple batch (since there are 5 of us). DH loved it! I added chopped salted nuts on top So good! It made me a tad bit nauseated though. It might be a bit too high in fat for me Sometimes us WLS patients have issues with certain fats.
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Old 01-13-2009, 01:59 PM   #408
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I just made a triple batch (since there are 5 of us). DH loved it! I added chopped salted nuts on top So good! It made me a tad bit nauseated though. It might be a bit too high in fat for me Sometimes us WLS patients have issues with certain fats.
Yeah you need to ease into this treat. It's all fat which is good, but more than your body may be used to . just snatch a few bits every once in a while for a few days and the nausea will go away when you get used to it. That's gonna take discipline not to eat half a batch!! I love adding seeds and nuts.
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Old 01-13-2009, 03:20 PM   #409
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OMGGGGGGGGGGGGGGGGGGGG! I made a batch today with just CO, cocoa, splenda and unsweetened coconut! I just had 2 pieces............They were sooooooooo good! I gotta stay away fro the freezer!
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Old 01-17-2009, 09:11 PM   #410
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Hi what is the carb count and is it teaspoons or tablespoons that you use?
thanks
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Old 01-17-2009, 09:43 PM   #411
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coconut oil is zero carbs. You'll have to count the carbs in your cocoa powder as brands differ. If you use splenda packets count 1 carb per packet, or whatever . It's not a set number everyone has a different sweetener or cocoa. just know that it's mostly coconut oil and cocoa so maybe3 to 5 carbs the whole batch if you use a truly sugar free sweetener like liquid splenda or stevia.
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Old 01-25-2009, 07:36 PM   #412
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These are so yummy! Thanks!
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Old 01-11-2010, 02:15 AM   #413
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Old 03-18-2010, 11:38 PM   #414
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Hi all. Just registered here after reading this thread.

Question: has anyone tried using soy lecithin as an emulsifier to help with mixing and stabilizing your recipes? I normally have it on hand (the Lewis Labs brand) as I use it as a health supplement, but happened to run out just before I decided to experiment with EVCO/cocoa bark.

Lecithin is used in candy bars to keep cocoa powder and cocoa butter from separating, so it seems like a natural fit here.

And as a bonus, it improves your cholesterol profile!

Jake
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Old 03-19-2010, 05:25 AM   #415
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No, I haven't tried it. But I remember some protein bar recipes in a cookbook that used lecithin. Is your lecithin in little oval pills? That's the only kind I saw at the store I went to.
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Old 03-19-2010, 07:59 AM   #416
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I've got liquid Lecithin, but never tried it with cocoa bark. I don't have much problems with it since once I mix it, I freeze it before it can settle. But that is an interesting suggestion.

Probably not for cocoa bark, it's too simple for me to bother.

You gonna try it? Let us know, but make sure to try it the regular way first so you can tell if there is any noticeable difference.

I get my lecithin from egg yolks mostly.

BTW
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Old 03-22-2010, 11:46 AM   #417
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Soobee, I use soy lecithin granules. They typically come in a one pound can, and most of the vitamin and health food stores I've visited carry them.

This is the brand I use (I've tried others, this tastes best):
Lecithin from Lewis Labs - 16 oz.

metqa, I'll do some experiments and post my results soon. And thanks for the welcome!
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Old 03-22-2010, 04:52 PM   #418
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I look forward to it!
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Old 04-03-2010, 11:36 PM   #419
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What is the best cocoa powder out there? Ya know the best of the best. My personal downfall is Dark Chocolate. If they ever made Almond Joy with dark choc as they do with mounds. I'd never stop buying it...lol
With that said they came out with PB Twix... which is my personal addiction...lol

Which is why i say Stop The Insanity...lol
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Old 04-04-2010, 06:23 AM   #420
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I like Hershey's Dark Chocolate Cocoa powder.
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