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COCOJ 03-04-2009 11:18 AM

Homemade chocolate recipe
 
Does anyone have an induction friendly homemade chocolate recipe? Someone mention making it with the unsweetned bars from the store and adding splenda and nuts to it or coconuts but I need more of a recipe to follow, you know with measurements and carb counts. If anyone has any info on this please let me know.

Thanks

Tazznum1 03-04-2009 12:07 PM

Can't have nuts on induction.

Charski 03-04-2009 01:03 PM

Splenda and chocolate generally aren't very good go-togethers either - the Splenda tends towards bitterness when combined with chocolate.

Probably your best bet if you're craving chocolate is to mix some cocoa powder with SF whipped cream or sweetened cream cheese. Cocoa powder has a pretty high fiber content so it's negligible in carbs - but honestly, it's probably STILL not really an induction food.

Maybe get some Torani or DaVinci SF chocolate syrup, mix with some club soda and a little cream and make a chocolate soda out of it!

COCOJ 03-04-2009 06:14 PM

I will try to mix cocoa powder with sf whipped cream or cream cheese to see what its like. what do you mean sf whipped cream? like cool whip? or whipped cream milk thingy and I beat it till its whipped like cool whip? sorry i'm not a cook :)


Quote:

Originally Posted by Charski (Post 11650915)
Splenda and chocolate generally aren't very good go-togethers either - the Splenda tends towards bitterness when combined with chocolate.

Probably your best bet if you're craving chocolate is to mix some cocoa powder with SF whipped cream or sweetened cream cheese. Cocoa powder has a pretty high fiber content so it's negligible in carbs - but honestly, it's probably STILL not really an induction food.

Maybe get some Torani or DaVinci SF chocolate syrup, mix with some club soda and a little cream and make a chocolate soda out of it!


COCOJ 03-04-2009 06:15 PM

oops your right :)

Quote:

Originally Posted by Tazznum1 (Post 11650643)
Can't have nuts on induction.


kitcub 03-04-2009 06:19 PM

Quote:

Originally Posted by COCOJ (Post 11652522)
I will try to mix cocoa powder with sf whipped cream or cream cheese to see what its like. what do you mean sf whipped cream? like cool whip? or whipped cream milk thingy and I beat it till its whipped like cool whip? sorry i'm not a cook :)

Cool Whip is full of high fructose corn syrup and nasty hydrogenated oils. Buy a carton of heavy whipping cream. Put it in a bowl with sort of high sides. Add a splash of vanilla extract and a little splenda and whip with an electric mixer or egg beater until quite stiff. Add cocoa powder if you like or use sugar free syrups in place of the splenda and vanilla.

Charski 03-04-2009 06:32 PM

Quote:

Originally Posted by kitcub (Post 11652553)
Cool Whip is full of high fructose corn syrup and nasty hydrogenated oils. Buy a carton of heavy whipping cream. Put it in a bowl with sort of high sides. Add a splash of vanilla extract and a little splenda and whip with an electric mixer or egg beater until quite stiff. Add cocoa powder if you like or use sugar free syrups in place of the splenda and vanilla.

What she says! :cool:

COCOJ 03-04-2009 07:20 PM

after i whip the heavy cream and get it stiff how long does it last in the fridge? I mean its not going to go flat on my if i leave some in the fridge.


Quote:

Originally Posted by kitcub (Post 11652553)
Cool Whip is full of high fructose corn syrup and nasty hydrogenated oils. Buy a carton of heavy whipping cream. Put it in a bowl with sort of high sides. Add a splash of vanilla extract and a little splenda and whip with an electric mixer or egg beater until quite stiff. Add cocoa powder if you like or use sugar free syrups in place of the splenda and vanilla.


Tazznum1 03-04-2009 08:22 PM

I wouldn't whip more than I used. Fresher the better IMO.

shirlc 03-04-2009 08:39 PM

Quote:

Originally Posted by Charski (Post 11650915)
Splenda and chocolate generally aren't very good go-togethers either - the Splenda tends towards bitterness when combined with chocolate.

I can't believe how long I've been trying to do low carb (successfully most of the time!) and this is like the second time I've heard of this...that Splenda and chocolate don't go together well. What kind of sweetener do you suggest instead? I order from Netrition every once in a while so I'd put it on my list for next time. The only sweetener I have besides Splenda is brown Diabetisweet.

DaffodilSoup 03-04-2009 08:53 PM

At my local grocery store, there's a great Diet Chocolate Fudge soda! It sounds weird, but it's delicious and induction-friendly! They also have Swiss Creme and Chocolate-Covered Cherry, all of which I highly recommend!

Kisal 03-04-2009 09:16 PM

Quote:

Originally Posted by shirlc (Post 11653271)
What kind of sweetener do you suggest instead? I order from Netrition every once in a while so I'd put it on my list for next time. The only sweetener I have besides Splenda is brown Diabetisweet.

I would recommend that, at the very least, you get some Erythritol. Many people like Stevia, but I personally can't stand the stuff. You might want to try some Xylitol, too. I have some Xylitol, but can't really offer a review of it. I've been very reluctant to try it, because I have a couple of rambunctious dogs, and Xylitol is poisonous to cats and dogs. Just some suggestions for products, though. :)

rene50 03-04-2009 09:37 PM

I discovered Canfield's Diet Chocolate Fudge soda. It has zero carbs, calories and sodium. You can put a little whipped cream on it (less than 1 carb) and its delicious!

I also bought some Almond Breeze chocolate non-dairy beverage. It has 3 carbs for 8 oz. I like to use it in my coffee with some heavy cream. It is also good warmed up with a package of SweetLeaf and topped with whipped cream. Great hot chocolate! Ya'll are probably familiar with this almond milk stuff, but it was new to me and I was so glad to find it. Probably best to wait until after induction on this one.

rene50 03-04-2009 09:45 PM

I hope I'm not butting in....Erythritol?? That's a new one to me. Can you buy it in grocery stores? I'm using SweetLeaf which is stevia and I like it ok, but I'm not crazy about it. What about Sucralose?

DaffodilSoup 03-04-2009 10:17 PM

Quote:

Originally Posted by rene50 (Post 11653483)
I discovered Canfield's Diet Chocolate Fudge soda. It has zero carbs, calories and sodium. You can put a little whipped cream on it (less than 1 carb) and its delicious!

I also bought some Almond Breeze chocolate non-dairy beverage. It has 3 carbs for 8 oz. I like to use it in my coffee with some heavy cream. It is also good warmed up with a package of SweetLeaf and topped with whipped cream. Great hot chocolate! Ya'll are probably familiar with this almond milk stuff, but it was new to me and I was so glad to find it. Probably best to wait until after induction on this one.

Yes, Canfields! I couldn't remember the name, haha.

Kisal 03-05-2009 12:08 AM

Quote:

Originally Posted by rene50 (Post 11653524)
I hope I'm not butting in....Erythritol?? That's a new one to me. Can you buy it in grocery stores?

I haven't ever seen Erythritol for sale in a grocery store or a health food store in my area. I buy it online from netrition.com. :)

Quote:

I'm using SweetLeaf which is stevia and I like it ok, but I'm not crazy about it. What about Sucralose?
IMO, sucralose (Splenda) doesn't work well in chocolate recipes, unless it's mixed with another sweetener. Any other sweetener would work well. I sometimes use 3 or 4 different artificial sweeteners together. That creates a synergy, which means you don't have to use as much of any one sweetener, and it usually eliminates any aftertaste from the sweeteners. :)

COCOJ 03-05-2009 03:20 AM

what about mixing splenda with sweetnlow?

jlatislaw 03-05-2009 08:31 AM

Quote:

Originally Posted by COCOJ (Post 11652915)
after i whip the heavy cream and get it stiff how long does it last in the fridge? I mean its not going to go flat on my if i leave some in the fridge.

You can rewhip cream if it goes flat. Just don't "over whip" or you'll end up with butter :laugh: Just whip until it's fluffy again.

shirlc 03-05-2009 01:46 PM

Quote:

Originally Posted by Kisal (Post 11653400)
I would recommend that, at the very least, you get some Erythritol. Many people like Stevia, but I personally can't stand the stuff. You might want to try some Xylitol, too. I have some Xylitol, but can't really offer a review of it. I've been very reluctant to try it, because I have a couple of rambunctious dogs, and Xylitol is poisonous to cats and dogs. Just some suggestions for products, though. :)

Thanks, Kisal. I'll order the Erythritol and maybe the Xylitol next time from Netrition. No pets here!

greenrn 03-06-2009 07:46 PM

One of the best chocolate recipes is in our recipe section. Chocolate Kisses.
Only need:
sugar free chocolate pudding ( I love Fudge)
heavy whipping cream
cream cheese

Drop by teaspoon onto cookie sheet and freeze, store in freezer bags

Taste like extra rich fudge icecream.

MsJ777 03-07-2009 11:52 AM

Quote:

Originally Posted by COCOJ (Post 11650336)
Does anyone have an induction friendly homemade chocolate recipe? Someone mention making it with the unsweetned bars from the store and adding splenda and nuts to it or coconuts but I need more of a recipe to follow, you know with measurements and carb counts. If anyone has any info on this please let me know.

Thanks

Are you ready for extreme chocolatey goodness? Hershey's "Special Dark" Cocoa has a Dark chocolate mousse recipe on the back containing heavy cream, cocoa, gelatin, and vanilla. I substituted Wisdom Herbs liquid stevia for the sugar to taste (adding it with the cream and adjusting for flavor), and I believe it will satisfy the most devout chocoholic. Cocoa and whipped cream together are nice (whip heavy whipping cream with liquid stevia--I also add vanilla and cinnamon), but this mousse ROCKS. With one gram of "active" carbs per T of cocoa I'm not sure what the total carb count is, but it's really quite low.

michelle204 03-07-2009 01:13 PM

I just mix melted coconut oil with some cocoa powder and a drop or two of Sweetzfree. Pour into the bottom of mini muffin pan and freeeze to get like 6-10 chocolates (depends on how much CO you used). Lately I have added a few drops of peppermint extract to the mix and that taste just like an After Eight or York Peppermint Patty.

greenrn 03-07-2009 04:06 PM

Miss J777 will u share your recipe and adjustmants with us.

pepperette 03-07-2009 05:56 PM

Quote:

Originally Posted by michelle204 (Post 11665544)
I just mix melted coconut oil with some cocoa powder and a drop or two of Sweetzfree. Pour into the bottom of mini muffin pan and freeeze to get like 6-10 chocolates (depends on how much CO you used). Lately I have added a few drops of peppermint extract to the mix and that taste just like an After Eight or York Peppermint Patty.

[COLOR="DarkGreen"]I use cinnamon oil and they taste like the chocolate cinnamon altoids! YUM:clap:[/COLOR]


.

metqa 03-08-2009 04:50 PM

It's chocolate bark made from coconut oil, cocoa powder, and sweetener, and vanilla extract.

Cocoa Bark
4 Tablespoons (1/4c) coconut oil
1 teaspoon vanilla extract
1 1/2 T Cocoa Powder ( I like hersheys dark cocoa powder)
8t of sweetness ( use whatever you like)

melt the oil, add the powder sweetener and extract. stir till combined. Line a dish with plastic wrap or waxed paper, pour the syrup onto the dish and let it flow till even. Chill in freezer. Snap and eat right from the freezer. If you hold it in your hand to long it will melt.

I've used liquid sucrolose in this recipe without bitterness, but I like to blend sweeteners for better flavors. I like bitter chocolate so I don't use much sweetener anyway. I use 2 drops of EZ-SweetZ, and two scoops of Kal Brand stevia.

I don't suggest using xylitol or erythritol without powdering it finely in a coffee grinder first. The crystals will not dissolve in the oil, even if heated. I blew up a glass trying to get the oil hot enough to dissolve them. So save yourself some grief and powder it first. Remember that Erythritol is 70% as sweet as sugar and may need more volume for the same sweetness, but combining it with sucrolose, stevia, xylitol, or some other sweetener, you can use less and still taste good enough.

Quick and easy chocolate treat. easy ingredients, No hidden sugar, easy cleanup. You can even drizzle into a cold (induction friendly)shake for floaty chocolate bits. It's just like magic shell.

Erica L. Butler 03-09-2009 12:30 PM

Quote:

Originally Posted by greenrn (Post 11663251)
One of the best chocolate recipes is in our recipe section. Chocolate Kisses.
Only need:
sugar free chocolate pudding ( I love Fudge)
heavy whipping cream
cream cheese

Drop by teaspoon onto cookie sheet and freeze, store in freezer bags

Taste like extra rich fudge icecream.

Hi there,

Can you use this recipe with a candy mold?

metqa 03-09-2009 03:44 PM

Quote:

Originally Posted by Erica L. Butler (Post 11674084)
Hi there,

Can you use this recipe with a candy mold?

I'll bet you could put it into a pastry bag and pipe out little kiss shaped drops. Then you wouldn't have to bother with a mold, which is a little bit of a pain.

Erica L. Butler 03-10-2009 11:19 AM

Quote:

Originally Posted by metqa (Post 11675086)
I'll bet you could put it into a pastry bag and pipe out little kiss shaped drops. Then you wouldn't have to bother with a mold, which is a little bit of a pain.

The thing is about the mold-- my roommate loves little heart-shaped candies. So I'd like to do this for him for his upcoming b-day. I'm gonna give it a shot-- I'll let y'all know whether it works. :-)

metqa 03-10-2009 04:18 PM

Quote:

Originally Posted by Erica L. Butler (Post 11678984)
The thing is about the mold-- my roommate loves little heart-shaped candies. So I'd like to do this for him for his upcoming b-day. I'm gonna give it a shot-- I'll let y'all know whether it works. :-)

How Sweet! Send us Pics, alright?

susume 03-10-2009 04:27 PM

I was just scrolling while eating my favorite Choc Fudge. Here goe`s.
1 8oz. pk. cream cheese, softened - I do in mic.
1 sq. of melted choc. - I put in little glass bowl and then put in bigger glass bowl and mic.
half cup of splenda or whatever you use
half tsp. of vanilla
mix all and put in pan in refig. overnite. I do not do this - I just sit down with a spoon and eat right away.
This they would call 8 servings, I call it 1. Eat as much as I want and then put in fridge for the next day if any left.
callories per serving 125
13 grams fat
3 carbs
add nuts if want and then count. I don`t - I just love the smooth taste.


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