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Old 01-16-2009, 07:07 PM   #1
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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.
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Old 01-16-2009, 08:02 PM   #2
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http://www.lowcarbfriends.com/bbs/lo...conut-oil.html
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Old 01-17-2009, 07:49 AM   #3
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Wow! Thank you Charski!
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Old 01-17-2009, 12:15 PM   #4
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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!
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Old 01-17-2009, 12:23 PM   #5
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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.
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Old 01-17-2009, 01:18 PM   #6
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Quote:
Originally Posted by nomorehc View Post
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)


  • 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...

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…The early bird gets the worm, but the second mouse gets the cheese…
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Old 01-17-2009, 04:57 PM   #7
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I like to use my silicone muffin pan!! Pop right out!
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Old 01-17-2009, 05:02 PM   #8
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Quote:
Originally Posted by ljguitar View Post
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)


  • 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...
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Old 01-17-2009, 05:32 PM   #9
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Quote:
Originally Posted by chantyl03 View Post
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.
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Old 01-17-2009, 06:10 PM   #10
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Quote:
Originally Posted by ljguitar View Post
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!
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Old 01-25-2009, 07:45 AM   #11
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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!
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Old 02-10-2009, 02:46 PM   #12
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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!
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Old 05-24-2009, 06:36 PM   #13
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Bumping to share these fabulous candy bar recipes that I found here.
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Old 03-03-2010, 06:05 AM   #14
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hey Larry.. do you have the carb and calorie count of that recipe?

Per PIECE? hehe
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Old 03-03-2010, 12:22 PM   #15
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Larry I didn't realize your recipe was so easy. I must get hwc and make some.
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Old 03-03-2010, 01:55 PM   #16
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Subscribe, YUM !!
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Old 03-03-2010, 02:03 PM   #17
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Quote:
Originally Posted by ljguitar View Post
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)



  • 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!
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Old 03-03-2010, 02:22 PM   #18
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That looks toooo good!!!!!!!
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Old 03-08-2010, 07:27 AM   #19
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Quote:
Originally Posted by ljguitar View Post
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)


  • 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?
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Old 03-08-2010, 11:47 AM   #20
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subcribing
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Old 03-08-2010, 01:47 PM   #21
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Quote:
Originally Posted by Pam View Post
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.
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Old 03-09-2010, 09:12 AM   #22
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This does look fabulous!! I cannot wait to try!! Thanks for the pics Larry!!!
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