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-   -   Homemade Chocolate Candy Bar? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/598727-homemade-chocolate-candy-bar.html)

nomorehc 01-16-2009 07:07 PM

Homemade Chocolate Candy Bar?
 
I keep hearing about "bark" a homemade low carb candy bar made with coconut oil and cocoa.

Can anyone who is expert at making this share some good recipes?

The Chocoperfection type bars are just too expensive for me at this time.

Thanks in advance for your help.

Charski 01-16-2009 08:02 PM

http://www.lowcarbfriends.com/bbs/lo...conut-oil.html

nomorehc 01-17-2009 07:49 AM

Wow! Thank you Charski!

JoniBGoode 01-17-2009 12:15 PM

They aren't bars, but Kevin in PA also has recipes for chocolate truffles and a simple chocolate (or peanutbutter) candy posted, that are da bomb!

MarblesLongGone 01-17-2009 12:23 PM

Use GOOD quality coconut oil, from the supplements aisle, not the cooking oil aisle, and there will be a world of difference. You can add some fiber powder if you are a believer in fiber. Add cocoa powder, and the sweetener of your choice. Fold in some nuts or berries for extra taste and texture.

ljguitar 01-17-2009 01:18 PM

Quote:

Originally Posted by nomorehc (Post 11428941)
I keep hearing about "bark" a homemade low carb candy bar made with coconut oil and cocoa.

Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)

http://farm4.static.flickr.com/3029/...acb2080c96.jpg
  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...


carbkinky 01-17-2009 04:57 PM

I like to use my silicone muffin pan!! Pop right out!

Tyl 01-17-2009 05:02 PM

Quote:

Originally Posted by ljguitar (Post 11431946)
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)

http://farm4.static.flickr.com/3029/...acb2080c96.jpg
  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...


i wonder how this would taste with almond milk...i've never added anything but cocoa powder and sweetner to my coconut oil...

ljguitar 01-17-2009 05:32 PM

Quote:

Originally Posted by chantyl03 (Post 11432768)
i wonder how this would taste with almond milk...i've never added anything but cocoa powder and sweetner to my coconut oil...

Hi chanty...
I believe the reason the heavy cream works so well is the high fat content of the cream.

If I added water, it would separate in the candy and ruin it. Though I've not looked at our current box of Almond Milk (in the fridge) it doesn't appear to be fatty enough for coconut bark...and is a bit watery.

If you decide to try it, please let us know how it works.

Tyl 01-17-2009 06:10 PM

Quote:

Originally Posted by ljguitar (Post 11432922)
Hi chanty...
I believe the reason the heavy cream works so well is the high fat content of the cream.

If I added water, it would separate in the candy and ruin it. Though I've not looked at our current box of Almond Milk (in the fridge) it doesn't appear to be fatty enough for coconut bark...and is a bit watery.

If you decide to try it, please let us know how it works.


that makes a LOT of sense! darn!

halldot 01-25-2009 07:45 AM

Larry - this looks almost like it has a truffle consistency. Can't wait to try it!! I have tried the bark, but this looks so much more "sinful"!!

Thanks!

claymate 02-10-2009 02:46 PM

I have some of the Homemade Choco Candy Bar stuff in the fridge now!! I can't wait to have a piece when I watch American Idol tonight!

inspirit 05-24-2009 06:36 PM

Bumping to share these fabulous candy bar recipes that I found here.

MichelleM 03-03-2010 06:05 AM

hey Larry.. do you have the carb and calorie count of that recipe?

Per PIECE? hehe

MsWoods 03-03-2010 12:22 PM

Larry I didn't realize your recipe was so easy. I must get hwc and make some.

luvsmokymtns 03-03-2010 01:55 PM

Subscribe, YUM !!

Sweeteater 03-03-2010 02:03 PM

Quote:

Originally Posted by ljguitar (Post 11431946)
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)

http://farm4.static.flickr.com/3029/...acb2080c96.jpg

  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...

this looks REALLY good, smooth and creamy!

Getting there!!! 03-03-2010 02:22 PM

That looks toooo good!!!!!!!

Pam 03-08-2010 07:27 AM

Quote:

Originally Posted by ljguitar (Post 11431946)
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)

http://farm4.static.flickr.com/3029/...acb2080c96.jpg
  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...




Larry....do you use powdered "E" or granular?

CreekWatcher 03-08-2010 11:47 AM

subcribing

CarolynF 03-08-2010 01:47 PM

Quote:

Originally Posted by Pam (Post 13227485)
Larry....do you use powdered "E" or granular?

I'm making this in about 3 minutes and I'm going to powder my E in my Bullet.
granulated doesn't melt unless there is lots of warm liquid involved.

I will taste it as I go to add more sweetener..:)

Thanks for the recipe.

dawnyama 03-09-2010 09:12 AM

This does look fabulous!! I cannot wait to try!! Thanks for the pics Larry!!!


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