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Old 09-18-2010, 09:27 PM   #1
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low carb home made white chocolate recipe

HELP!!! low carb home made white chocolate recipe PLEASE!!!
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Old 09-18-2010, 11:39 PM   #2
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I don't know about making it, but google amberlyn chocolates you can find some there. All of their chocolates are wonderful and sugarfree too!
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Old 09-19-2010, 01:21 AM   #3
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http://www.lowcarbfriends.com/bbs/lo...nut-oil-8.html
Post # 223
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Old 09-19-2010, 07:50 AM   #4
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Quote:
Originally Posted by angelinafree View Post
HELP!!! low carb home made white chocolate recipe PLEASE!!!
Hi Angelina,

You may find some interesting ideas in this thread... ;-)

http://www.lowcarbfriends.com/bbs/lo...chocolate.html

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Old 09-19-2010, 10:48 AM   #5
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First, you'll need the Condensed milk recipe:

CONDENSED MILK
The consistency and taste is very similar to the real thing. I have another condensed milk recipe as well - one that does not use whey protein.

1/3 cup whipping cream
1/3 cup butter, softened
3 tbsp water
1/2 tsp vanilla extract
2/3 cup Splenda Granular
1/3 cup whey protein powder (vanilla or natural)
1/3 cup powdered milk (I use whole milk powder, but skim milk powder is fine too)
1/8 tsp my Thickening Agent, OR Xanthan Gum

In blender, place whipping cream, butter, water, vanilla extract, Splenda Granular, whey protein powder, milk powder and Thickening AgenT or Xanthan gum. Blend until smooth.

Yield: 1 1/8 cups
1 tbsp, 65.8 calories, 2.0 g protein, 5.6 g fat, 2.0 g carbs

Tip: This recipe will not work well in recipes that require heating or baking at high temperatures.

DELUXE WHITE CHOCOLATE
My son, Jonathan,loves this.

2 x Condensed Milk recipe above
2 oz cocoa butter, melted

In blender, prepare Condensed Milk (double all ingredients). In small cereal bowl, place cooca butter and melt in microwave oven about 3 minutes. Stir to ensure all cocoa butter has melted. Add to condensed milk mixture and blend until smooth. Pour into 8-inch square glass baking dish. Freeze until firm. Keep frozen. Thaw a few minutes before cutting.

Yield: 64 pieces
1 piece: 43.9 calories, 1.2 g protein, 3.9 g fat, 1.1 g carbs

Variations: Stir in blanched, chopped macadamias, hazelnutes or almonds.

DELUXE MILK CHOCOLATE: Omit cocoa butter and use 2 oz (2 squares) unsweetened chocolate. Use Chocolate Whey Protein powder, if desired in Condensed Milk. (1.3 g carbs)

DELUXE DARK CHOCOLATE: If desired, use 4 squares unsweetened chocolate for a more intense flavored chocolate. (1.4 g carbs)

Helpful Hints: If you have a source for unsweetened Belgian chocolate that could be even nicer. I've only ever tried this with Baker's unsweetened chocolate. One can play and have fun with this recipe. It's possible to make a layer of white chocolate and a top layer of milk chocolate.
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Old 09-19-2010, 10:11 PM   #6
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1000000.... Thank yuo my LOW CARB Friends you are so wonderfull I like so much the candies I miss them so muuuuch But with you wise help this journey Low carb way is so much easy and funny Dont you think... Please send and share more recipes for candies, munchies and COPY CAT recipes from desserts, cakes, pies and surprises LOW CARB Please...God bless you ALL !!!!
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Old 09-20-2010, 08:48 AM   #7
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Thank you for the recipe Jennifer! I'm going to try the white chocolate.
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Old 09-20-2010, 09:41 AM   #8
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Jennifer....thanks for this recipe! I LOVE white chocolate. Is there a sub for the powdered milk? I'd like to lower the carb count. Would more protein powder work?
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Old 09-20-2010, 06:01 PM   #9
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Gee, Pam, I'm not sure. You could try it and see. Maybe add a little more cream (couple of tablespoons) and sub 1/2 the powdered milk with whey protein. Try to get the consistency of condensed milk.
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Old 09-20-2010, 06:05 PM   #10
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Quote:
Originally Posted by Jennifer Eloff View Post

First, you'll need the Condensed milk recipe:

CONDENSED MILK
The consistency and taste is very similar to the real thing. I have another condensed milk recipe as well - one that does not use whey protein.

1/3 cup whipping cream
1/3 cup butter, softened
3 tbsp water
1/2 tsp vanilla extract
2/3 cup Splenda Granular
1/3 cup whey protein powder (vanilla or natural)
1/3 cup powdered milk (I use whole milk powder, but skim milk powder is fine too)
1/8 tsp my Thickening Agent, OR Xanthan Gum

In blender, place whipping cream, butter, water, vanilla extract, Splenda Granular, whey protein powder, milk powder and Thickening AgenT or Xanthan gum. Blend until smooth.

Yield: 1 1/8 cups
1 tbsp, 65.8 calories, 2.0 g protein, 5.6 g fat, 2.0 g carbs

Tip: This recipe will not work well in recipes that require heating or baking at high temperatures.

DELUXE WHITE CHOCOLATE
My son, Jonathan,loves this.

2 x Condensed Milk recipe above
2 oz cocoa butter, melted

In blender, prepare Condensed Milk (double all ingredients). In small cereal bowl, place cooca butter and melt in microwave oven about 3 minutes. Stir to ensure all cocoa butter has melted. Add to condensed milk mixture and blend until smooth. Pour into 8-inch square glass baking dish. Freeze until firm. Keep frozen. Thaw a few minutes before cutting.
.
Oh holy cow!!!
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Old 09-20-2010, 06:26 PM   #11
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Very funny!
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Old 09-20-2010, 06:44 PM   #12
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Originally Posted by Jennifer Eloff View Post
Very funny!
LOL Im not kidding...who knew you could actually eat white chocolate while low carbing. Incredible!
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Old 09-21-2010, 11:30 AM   #13
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Jennifer, what is your Thickening Agent?
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Old 09-21-2010, 02:35 PM   #14
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Thickening Agent

Yep, you can eat white chocolate, dark chocolate, milk chocolate, fudge, toffee, whatever on a low-carb diet with the equivalents we have come up with.

Jannis, here it is in this thread - my Thickening Agent:

http://www.lowcarbfriends.com/bbs/lo...ot-starch.html
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Old 09-21-2010, 04:32 PM   #15
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Thank you Jennifer! This sounds fabulous!
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Old 03-08-2012, 09:36 AM   #16
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Omg. This is so good. Made it for my dh for Valentine's day. We loved it. Thanks so much, Jennifer.
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Old 03-08-2012, 11:00 AM   #17
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O my I've got to try this .
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Old 03-09-2012, 06:11 AM   #18
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Esther, can you do the dried milk? If not, what will you substitute?
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Old 03-09-2012, 06:31 AM   #19
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Angeloco, so happy your DH also liked it! Thanks for sharing.

Esther, I'm also curious as to what you will do. That's a tough one.
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Old 03-09-2012, 06:54 AM   #20
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I love white chocolate more to use in recipes.

I thought I could work this out yesterday. I can't there's too much dairy in here for me to work it out. I thought I could .
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Old 03-09-2012, 07:09 AM   #21
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Shame, Esther - that's too bad.
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Old 06-21-2012, 10:15 AM   #22
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I was looking at this thread, saw that dairy might be a concern for some folks. You could try to sub coconut milk powder instead. I have not used it myself (yet); but I have some on the way and will be experimenting in the next few weeks. White chocolate is on my list to try with it.
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Old 06-23-2013, 04:49 AM   #23
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response to white chocolate

Hi everyone, im new to lowcarbfriends and unsure if i have responded in the correct area, but I stumbled upon the site in my mission to find a recipe for low carb white chocolate.

The hardest thing for me staying on a low carb diet is chocolate. I have chocolate daily, so my low carb plan HAD to include it - but after experiencing an extremely painful experience after consuming a whole box of sugar free choc, packed with sugar alcohols - i learnt my lesson the hard way, and decided to never do that AGAIN , and opted to more stomach friendly sweeteners in my sweets.

However as the more stomach friendly sweeteners arnt often found in decent chocolates, i set upon a mission to make my own gourmet chocolates - which has been keeping me busy . My favorite chocolate of all time is white chocolate, but i hated the thought of carbs by using milk powder - so iv been busy seeking an alternative and i think iv found it!

Im unsure if anyone is still interested, but i did search high and low and coudnt find any suitable recipes which didn't require freezing, or didnt have the excess carbs of milk powder, so i took it into my own hands last night, and have made delicious white choc - I forgot to take a pic of the pure white chocolate hearts i made, but attached is a pic of the marble choc hearts, made with white chocolate, normal choc, and i injected the chocolates with some cooked / simmered strawberries, to give them a strawberry flavoured filling

unfortunaley i NEVER measure when it comes to my many creations (and when i say many, i mean MANY, as iv been low carbing for 6 years, and i LOVE cooking, baking, and converting) so the below list all i can say is roughly 30% / %30 / %30 of the main ingredients - but ofcourse it all comes to experimentation.

I first read somewhere not to allow the cocoa butter to rise above body temp, so i never raised the temp of the cocoa butter, even after adding the other ingredients, and this is how i ruined my first lot, as it was still gritty, and none to pleasant. The small amount i set aside i decided to warm up slightly higher after the ingredients had all been mixed and combined and it turned out alot better. So perhaps this cocoa butter rule is only if you plan on making normal chocolate, i don't know.... but anyway enough rambling

the sweetener - In my cupboard i have Splenda, Equal, Sugarine, Hermesetas (which are all aussie brands, i live in australia) - I also have purchased alot of sweeteners from the USA, such as Dixie Diners sugar NOT!, SugarTwin brown sugar, EZsweets, Just like sugar, LC foods Sweetener etc and of all of the brands iv tried, iv never come across a better sweetener than the almightly (very expensive) Nativia, which i can find in Australia in most coles / Woolworths stores. The ingredients appear to be a perfect ratio of Stevia, combined with Erythritol - a natural sugar alcahol which is kinder on the stomach. So if your in australia, look for the nativia brand, or if your elsewhere, look for a product that contains the two above ingredients. As nativia is so expensive, iv ordered both ingredients, and plan to make my own mix, but until then, this stuff works PERFECTYLY.

Cocoa Butter - Just pure cocoa butter, iv noticed its more easier to get in the USA, and for the aussies, online would be your best bet for good value.

Vanilla - as we know, adding anything which contains water is deadly to chocolate, and this includes vanilla essence. But it is important to get that yummy vanilla flavour, so look for an oil based flavouring oil to use. Get creative with any flavours if you wish, but i still think to get a good base flavour you will need vanilla.

Carb-free Milk PowderYes, it does exist...and i found it, thanks to LC Foods, which have a whole range of delicious cake mixes, frostings, brownies, biscuits, cereals, gravy, thickeners, muffins, scrolls, bread rolls. The low carb milk powder can also be purchased through netrition.

As mentioned, i cant give precise measurements, but those familiar with cooking should be able to add / compensate as they mix.

i CAN give aprox & tips....

* In a double boiler i slowly raised the temperature of half a cup of pure cocoa Butter. The way to keep check of the temp is you should be able to put your finger on the bottom of the pot while it melts the butter. It takes a while, and im unsure of whether its necessary, i just read it on a chocolate making website, and its what i did, so ill mention it.

* Due to the Granular texture of Erythritol, i Blended half a cup of Stevia/Erythritol blend, in a jug blender, BLENDER MUST BE BONE DRY ... Im going to call it a jug blender, but its basically a taller smoothie blender... the container needs a small diameter, and blades need to be sharp to be sure all the granules are crushed - you could try a coffee grinder. I attempted with mortar and pestle at first, but that method would take HOURS. I blended the sweetener alone for a good 4-5 mins (with breaks to avoid burning out the motor) but you need to create a VERY FINE powder like icing sugar / confectionery sugar.

*Add half a cup of LC Foods milk powder in the blender and blend this together with the sweetener. add aprox 1 TBLS of pure cream powder - I brought some from amazon, but the only prob is it contains carbs so go sparingly on it, or limit it if you can.

*Blend the three powders together, allowing breaks for the motor to cool, but it needs to blend to a point where if you slightly lift the lid, the powder is more of a "smoke" than a powder. The smoke should leak out into the air. this is when you know the powder is super thin, which is good. Once you get it super thin, then keep on blending, for as long as you can be bothered. The more, the better.

*Allow to sit before removing the lid so the powder settles to the bottom of the blender jug.

*By now the cocoa butter should be melted, slightly above room temp. Add a TSP of the oil based vanilla flavouring and mix thoroughly until blended. Then add the powder to the melted liquid cocoa butter and stir. It will thicken, which is fine. I tasted my own mix and added anything i felt it lacked. To provide a good texture i also added a small amount of coconut oil (1 tsp roughly).

*After adding the powder and stiring over body temp heat, pour the mix into the Jug blender and blend for 2-4 mins to combine the two properly.

This is where i put the chocolate into molds and was dissapointed with the grit, however after testing out the method below - id suggest you do the same....

*From the blender jug, return to the pot on the extra low double boiler and slowly warm the ingredients together, be careful not to burn it so have it just above body temp. dip a DRY utensil into the mix and taste to see if the chocolate has any "grit" - if so continue warming and stiring the chocolate until the grit disappears. If you cant manage to smooth the granules with low heat return to the blender and blend whilst warm.

* Put into chocolate molds, and do what comes natural (which should be fridge...or freezer if your impatient lol)

taa-daa !! White choc which is fine at room temp. Please use the above info as a base, and not an exact recipe, otherwise you may be dissapointed. The main thing is, the ingredients and method are there, but its up to you to figure out quantities. Next time i make it ill take note of measurements.


the Picture attached has a photo of some of my choc creations. I ate a few of them already, but the ones view-able in the photo is
*Coconut rough
*white choc / marbled strawberry filling
*Coconut Top Deck
*Peanut cream surprise.


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Old 06-23-2013, 06:10 AM   #24
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Your nativia is truvia here in the US. Your recipes sound wonderful.
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Old 06-23-2013, 08:52 AM   #25
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Great instructions! Thanks!
Swerve (which is primarily erythritol) has a "powdered sugar" version. I use it for anything sweet that I don't want any kind of granular texture. I usually add stevia glycerite to it, too. It might be worth a try if you want to avoid having to grind the erythritol.
Your pics look amazing! Any chance you'd be willing to share more of your recipes?
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Old 06-23-2013, 11:18 PM   #26
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Hello Esther, thank-you for sharing that bit of info with me, now i know when i mention natvia I can also use the term truvia. It actually might be cheaper for me to purchase truvia from the USA instead of natvia which is $21.00 per 500g here in aus.

Chocolate rose, i would love to share more recipes, i will definatley be keeping a journal to get better measurements and qty of ingredients. My aim is to re-create the cadbury roses flavored chocolates, all in carb free versions . In regards to the swerve sweetener, i was unaware they had a powdered version, but it sounds perfect and may take alot of time out of attempting to blend the granules. I did consider adding stevia / Glycerite but to my surprise i looked at the ingredients list on the bottle and it said it contained de-ionized water, and im unsure whether that may affect it, but i decided to steer clear ust in-case, but it may just be the particular brand i have?

- todays mission, im on a hunt for a decent lemon slice, iv already made my low carb lemon curd (i accidentally added to much lemon juice, so its very tart) but hopefully i can fix that in the recipe
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Old 06-24-2013, 05:17 AM   #27
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I can't tell you how much I am looking forward to hearing about all your experiments. Definitely want to try the white chocolate.
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Old 06-24-2013, 05:35 AM   #28
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My favorite stevia/erythritol blend is Steviva which is sold by Netrition and I use it in all my chocolate making recipes. I actually use it in just about all my sweet recipes.
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Old 07-05-2013, 05:12 AM   #29
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for some reason, two days after i made the white choc it started to change - flavour and consistency, i was puzzled for a while then realised it was the strawberry mix/filling i had used, was starting to turn bad lol.... just another lesson learnt :P
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