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Old 11-27-2007, 01:43 PM   #1
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Stella Style Chocolate Chips?

In George Stella's Living Low carb he has a recipe to make your own chocolate chips. But I have never had any success with the taste.

1 oz unsweetened chocolate (bakers chopped)
1/4 cup granulated splenda
2 tablespoons heavy cream or butter.

It is just so bitter. Could you substitute like 1/8 splenda and 1/8 erythenol instead of all splenda?

Can anyone play with this to see how to make these less bitter? Or has anyone had success with this as it is? Maybe I am doing something wrong?

Last edited by SkeeterN; 11-27-2007 at 01:45 PM..
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Old 11-27-2007, 03:09 PM   #2
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Adding a little vanilla flavoring to chocolate often helps to eliminate bitterness. Using two or more different sweeteners helps, too. I don't think it matters a whole lot which sweeteners you use, although you might want to try something like xylitol or Diabetisweet, which are equal to sugar in sweetness, in addition to the Splenda.

I have a recipe that Kevinpa developed for making homemade chocolate chips, but it requires polyD. If you like, I'll be happy to post the recipe for you.

Another idea would be just to chop up some sf candy bars.
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Old 11-27-2007, 03:24 PM   #3
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I never had any luck with that recipe either. I agree that it's going to take some sugar alcohols to get rid of the bitterness. I can't help you there though because I don't use them.
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Old 11-28-2007, 04:31 AM   #4
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Quote:
Originally Posted by Kisal View Post
I have a recipe that Kevinpa developed for making homemade chocolate chips, but it requires polyD. If you like, I'll be happy to post the recipe for you.
Would you please post Kevin's recipe? Thanks!
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Old 11-28-2007, 05:34 AM   #5
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Maybe add 1-2 drops liquid stevia also? Mixing sweeteners can have a much better effect than a single sweetener
Also, I have found that splenda and chocolate don't mix - make sure you dissolve the splenda in the cream before adding it to the chocolate.
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Old 11-28-2007, 07:14 AM   #6
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Would you please post Kevin's recipe? Thanks!
Yes please do..I have polyd!!!
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Old 11-28-2007, 03:35 PM   #7
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Here are the chocolate candy recipes by Kevinpa that I copied and saved. I'm including the chocolate bar recipes, because the candy could be broken or cut up into chip-sized pieces:

Kevin's Homemade Chocolate Chips

1 oz. square unsweetened baking chocolate
2 Tablespoons heavy cream
1/4 c. PolyD
1/4 c equivalent sweetener of your choice

Melt chocolate square in small bowl in microwave for 45 seconds
add cream and polyD to chocolate and mix till smooth.
Spread out chocolate on large plate to about 1/8 in thick.
put plate in freezer for about 15 min or until chocolate is firm.
then cut with pizza cutter in about 1/4 in squares.
freeze for 15 more minutes then lift off plate with spatula and break into the squares.

Yield 4 oz.

Nutrition Info: 300 calories; 24 g. Fat; 52 g. Carbs; 44 g. fiber; 8g. net Carbs; 4 g. protein.
========================================
Kevin's Homemade Chocolate Bars

1 oz. square unsweetened baking chocolate
2 Tablespoons heavy cream
1/4 c. PolyD Plus

Melt chocolate square in small bowl in microwave for 45 seconds
add cream and polyD to chocolate and mix till smooth.
Spread out chocolate on large plate to about 1/8 in thick.
put plate in freezer for about 15 min or until chocolate is firm.
then lift off plate with spatula and break into the peices. (This chocolate tends to be a bit sticky.)

yield 4 oz.
========================================
Kevin's Homemade Chocolate Bar #2

1 oz unsweetened chocolate
1 T. polyD
1 T. not/Sugar
2 T. cocoa (I used the dark stuff)
10 drops Sweetzfree (just shy of 1/2 cup) {ETA: Any form of Splenda would work here, but adjust for the carbs]
2 T. butter
2 T. heavy cream

Melt chocolate and butter together.
Mix in polyD and sweetener.
Mixed in cream.

Spread thinly on a plate and set in freezer.
Cut with pizza cutter into small squares.
========================================
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Last edited by Kisal; 11-28-2007 at 03:48 PM..
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Old 11-29-2007, 03:18 AM   #8
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Thank you so much Kisal!
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Old 11-29-2007, 06:48 AM   #9
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I just want to add that I developed the above recipes that Kisal posted back when Minicarb chip went out of business and before EWBW chips replaced them. I used them to bake with and liked the taste but was never quite satified with the texture or how they melted. I have since scrubbed using those recipes and use this one instead when making my own.

2 oz unsweetened chocolate
4 T. heavy cream
1 tsp. cocoa butter
1/2 cup erythritol
1/4 tsp. splenda quick pack
2 T. not/Sugar

In a smal bowl, combine erythritol, splenda, not/Sugar and set aside.
Melt chocolate, cocoa butter, and cream in a nonstick sauce pan over low heat.
Stir in erythritol mixture and heat until smooth and all erythritol is disolved.(no grit)
Transfer to slightly greased large plate to cover surface.
Freeze to set approx 15 min.
Score with pizza cutter or knife.
Freeze to completely solidify. (approx 15 min more.)
Break into pieces and store in fridge or freezer until ready to use.

Recipe can be halved, doubled, tripled, or whatever amount you need.
The above recipe yeilds 6 oz of chocolate peices.
You can also use a candy mold with small pieces to make these also.

I just made a batch to show you what they look like when done.







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Old 11-29-2007, 06:51 AM   #10
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Kevin-you are TOO kind!! Thanks so much!
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Old 11-29-2007, 07:18 AM   #11
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Quote:
Originally Posted by Kevinpa View Post
I just want to add that I developed the above recipes that Kisal posted back when Minicarb chip went out of business and before EWBW chips replaced them. I used them to bake with and liked the taste but was never quite satified with the texture or how they melted. I have since scrubbed using those recipes and use this one instead when making my own.
Fantastic! Can I get the cocoa butter at the grocery store. I have every thing else. Thank you so much.

Anita
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Old 11-29-2007, 07:34 AM   #12
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Thanks so much Kevin..I cant get anything like that around here and shipping for me is atrocious!~
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Old 11-29-2007, 08:49 AM   #13
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Looks great, Kevin!

Does the erythritol have to be powdered? And can you use anything to replace cocoa butter?
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Old 11-29-2007, 09:35 AM   #14
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Quote:
Originally Posted by jacksmixedtape View Post
Looks great, Kevin!

Does the erythritol have to be powdered? And can you use anything to replace cocoa butter?
I use granular erythritol for this. If you use powdered you will have to increase the amount. Also I never tried it without the cocoa butter so if you try it with something else you will have to let us know how it turns out.
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Old 11-29-2007, 10:17 AM   #15
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I use granular erythritol for this. If you use powdered you will have to increase the amount. Also I never tried it without the cocoa butter so if you try it with something else you will have to let us know how it turns out.
I read that you can sub real heavy butter for the cocoa butter or shortening but wont get the same flavour..I will have to use just the butter as Im sure I cant get cocoa butter around here..
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Old 11-29-2007, 12:13 PM   #16
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I found cocoa butter at a candy making store. Yippee
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Old 11-29-2007, 12:24 PM   #17
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How much was it and what was the size of the container?
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Old 11-29-2007, 07:31 PM   #18
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Quote:
Originally Posted by SkeeterN View Post
In George Stella's Living Low carb he has a recipe to make your own chocolate chips. But I have never had any success with the taste.

1 oz unsweetened chocolate (bakers chopped)
1/4 cup granulated splenda
2 tablespoons heavy cream or butter.

It is just so bitter. Could you substitute like 1/8 splenda and 1/8 erythenol instead of all splenda?

Can anyone play with this to see how to make these less bitter? Or has anyone had success with this as it is? Maybe I am doing something wrong?

try using Whey Low. I have a problem with splenda being bitter with chocolate too, but I have started buying wheylow and it's fine! I use splenda for everything except what goes with chocolate, and have no problem. Me + Splenda + Chocolate just doesnt' work! Not everyone has the same problem, but I do.

WheyLow seems expensive, but if you use it just for chocolate, it lasts forever. And I love their wheylow gold (brown sugar) best thing I've ever found for a bs substitute.

not everyone agrees about whey low, but I like it for my chocolate stuff!

happy lowcarbing!!!!
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Old 11-29-2007, 08:03 PM   #19
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I LOVE George and his recipes!
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Old 11-30-2007, 06:40 AM   #20
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Quote:
Originally Posted by Mallory View Post
How much was it and what was the size of the container?
It was just 1 oz bar for $1.11 Now I just have to figure out how much do I chunk off to be 1 tsp.
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Old 11-30-2007, 06:42 AM   #21
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I LOVE George and his recipes!
I wasn't dissin Georges recipes just splenda and chocolate combination being bitter.
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Old 12-11-2007, 04:08 AM   #22
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Quote:
Originally Posted by Kevinpa View Post
I just want to add that I developed the above recipes that Kisal posted back when Minicarb chip went out of business and before EWBW chips replaced them. I used them to bake with and liked the taste but was never quite satified with the texture or how they melted. I have since scrubbed using those recipes and use this one instead when making my own.

2 oz unsweetened chocolate
4 T. heavy cream
1 tsp. cocoa butter
1/2 cup erythritol
1/4 tsp. splenda quick pack
2 T. not/Sugar

In a smal bowl, combine erythritol, splenda, not/Sugar and set aside.
Melt chocolate, cocoa butter, and cream in a nonstick sauce pan over low heat.
Stir in erythritol mixture and heat until smooth and all erythritol is disolved.(no grit)
Transfer to slightly greased large plate to cover surface.
Freeze to set approx 15 min.
Score with pizza cutter or knife.
Freeze to completely solidify. (approx 15 min more.)
Break into pieces and store in fridge or freezer until ready to use.

Recipe can be halved, doubled, tripled, or whatever amount you need.
The above recipe yeilds 6 oz of chocolate peices.
You can also use a candy mold with small pieces to make these also.

I just made a batch to show you what they look like when done.









Kevin,
These are great!! I made a double batch of them with my last batch of your Chocolate chip cookies. I used 1/2 and froze 1/2 of them. I like these so much that when I run out of my LC Chocolate chips that are in the freezer I will fix these for now own!

Thanks and HUGS
Christina
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Old 12-13-2007, 08:41 AM   #23
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If you go to a health food store, I found the cocoa butter in the skin sections. NOW Foods does a Cocoa butter 100% pure mosturizer, but its 100% pure, food grade. Can be used in cooking, who would have thought?
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Old 12-14-2007, 10:51 AM   #24
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Quote:
Originally Posted by Kevinpa View Post
I just want to add that I developed the above recipes that Kisal posted back when Minicarb chip went out of business and before EWBW chips replaced them. I used them to bake with and liked the taste but was never quite satified with the texture or how they melted. I have since scrubbed using those recipes and use this one instead when making my own.

2 oz unsweetened chocolate
4 T. heavy cream
1 tsp. cocoa butter
1/2 cup erythritol
1/4 tsp. splenda quick pack
2 T. not/Sugar

In a smal bowl, combine erythritol, splenda, not/Sugar and set aside.
Melt chocolate, cocoa butter, and cream in a nonstick sauce pan over low heat.
Stir in erythritol mixture and heat until smooth and all erythritol is disolved.(no grit)
Transfer to slightly greased large plate to cover surface.
Freeze to set approx 15 min.
Score with pizza cutter or knife.
Freeze to completely solidify. (approx 15 min more.)
Break into pieces and store in fridge or freezer until ready to use.

Recipe can be halved, doubled, tripled, or whatever amount you need.
The above recipe yeilds 6 oz of chocolate peices.
You can also use a candy mold with small pieces to make these also.

I just made a batch to show you what they look like when done.
[COLOR=Red]Are these chips like milk chocolate, or like bittersweet?[/COLOR]
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Old 12-14-2007, 01:12 PM   #25
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Originally Posted by crazywoman-n-wy View Post
[COLOR=Red]Are these chips like milk chocolate, or like bittersweet?[/COLOR]
They are a cross between the two but sweeter than bittersweet.
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Old 12-14-2007, 01:16 PM   #26
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Kevins recipe for chocolate chips melt in the cookie more than real chocolate chips do but still very good.
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Old 12-14-2007, 02:28 PM   #27
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[COLOR=Red]Thanks! I'm after the more dark chocolate taste of the semisweet. Not the milk chocolate taste. Maybe I could cut back on the cream. Way back.

But then, I'm not sure about how they would come out.

I'm not really ready to make them yet anyway. Guess when I am, I'll play around with it and see what I come up with.

Thanks again!!!
[/COLOR]
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Old 12-15-2007, 01:18 AM   #28
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Quote:
Originally Posted by SkeeterN View Post
It was just 1 oz bar for $1.11 Now I just have to figure out how much do I chunk off to be 1 tsp.
Just to clear this up... 1 Tsp of cocoa butter is 5g and 1 ounce is 28.4g to there's almost 6 Tsp per Ounce. Chop finely and then divvy it up into roughly 6ths, and you'll have your Tsp.

OR, just melt a chunk, measure out your Tsp, and let the rest re-solidify...keep the stuff in tupperware or some such.

Enjoy.
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Old 01-02-2008, 10:37 PM   #29
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Has anyone tried Kevin's recipe without the NotSugar?
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Old 01-03-2008, 12:26 AM   #30
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Has anyone tried Kevin's recipe without the NotSugar?
Without it you will get a cooling effect from the erythritol.
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