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Old 03-23-2011, 01:51 PM   #1
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Homemade Stevia/Erythritol Sweetened Chocolate Chips

Here's the recipe, I found this recipe on another site and she recommended using the Wilton Deluxe chocolate melter which I found at my local Wal-Mart for $20. This little thing is great for melting the chocolate, so much easier than a double boiler, which I have three of. I use the Ghiradelli 100% bars which I also buy at Wal-Mart for $2.12 each and are in the baking chocolate area. I buy the cocoa butter from a seller on Ebay (Kessil2000) and it's really good and smells heavenly. I made some this past weekend and put chopped up slivered almonds in it and it turned out great. This does make a very dark chocolate, which I prefer.


Homemade Sugar Free Chocolate Chips in Chunks

4 ounces unsweetened chocolate, chopped (I used Ghiradelli unsweetened 4oz bar)
1 ounce cocoa butter ( I ordered some from Ebay that's in chunks instead of a jar)
3 tablespoons powdered erythritol
⅛ teaspoon stevia extract
½ teaspoon vanilla extract

Drizzle a little water in a jellyroll pan then line with plastic wrap. Or, just line the pan with parchment paper. (I just used the parchment and it work fine)

Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted. Add the stevia. Slowly sift in the erythritol. Stir until all the erythritol has dissolved and mixture is smooth. It will take a while to dissolve all the erythritol. Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared pan.

Let cool at room temperature. Once set, if using plastic wrap, carefully lift plastic and place over a towel to remove any water. If parchment paper was used, just lift off pan. Drop chocolate onto a cutting board and cut into chunks using a sharp knife. Store in covered container. Can also be stored in refrigerator or freezer, if desired.

Makes a little over 1 cup
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Old 03-23-2011, 03:27 PM   #2
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How do I measure 1 oz of coco butter? I have the stuff in a jar. Teaspoons?
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Old 03-23-2011, 03:58 PM   #3
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That sounds like what I've been looking. Thanks for all your work.
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Old 03-23-2011, 05:07 PM   #4
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Thanks, PaminKY!! Sounds divine! Must look for one of those melter thingies!!
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Old 03-23-2011, 05:38 PM   #5
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Looks good..going to have to make a test run of these this weekend! :]
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Old 03-23-2011, 05:41 PM   #6
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Thanks Pam.

It sounds easy peasy.
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Old 03-23-2011, 05:57 PM   #7
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What a great idea! The cost of sugar free chocolate chips makes me faint.
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Old 03-24-2011, 04:48 AM   #8
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Quote:
Originally Posted by drjlocarb View Post
How do I measure 1 oz of coco butter? I have the stuff in a jar. Teaspoons?
What I do is I measure out solid into a measuring cup to 1 oz and then put that in the microwave on 1/2 power if you have that on yours or just watch it.

1 oz solid is usually 1 oz liquid or maybe a little more.
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Old 03-24-2011, 07:16 AM   #9
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Thanks mac.

I wasn't sure if that was 1 oz by weight or 1 oz by volume. One oz by volume is 2 Tablespoons.
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Old 03-24-2011, 08:11 AM   #10
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Originally Posted by drjlocarb View Post
How do I measure 1 oz of coco butter? I have the stuff in a jar. Teaspoons?
I use a scale and measure out 1 oz. I have used some in the jar too, I just chipped it out and weighed it.


I made another batch last night and since it takes a while for the erythritol to dissolve I was thinking I might liquify the erythritol on the next batch. I just have to be careful and let it cool down before adding to the chocolate. I'll try this next time and report back.

Last edited by PaminKY; 03-24-2011 at 08:18 AM..
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Old 03-24-2011, 08:42 AM   #11
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So it is weight, not volume. I don't have a scale, so I am back to my origional question.

How does this convert to teaspoons or is it close enough?
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Old 03-24-2011, 08:55 AM   #12
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Originally Posted by drjlocarb View Post
So it is weight, not volume. I don't have a scale, so I am back to my origional question.

How does this convert to teaspoons or is it close enough?
One ounce of solid cocoa butter is equal to 2 tablespoons melted.
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Old 03-24-2011, 09:05 AM   #13
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Thank you.
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Old 03-24-2011, 11:41 AM   #14
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Just a question...Could a person use coconut oil instead of the butter??
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Old 03-24-2011, 12:42 PM   #15
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The cocoa butter helps to keep this solid at room temperature, plus it does add to the taste. I know coconut oil is semi-solid at room temp and would probably work well but the chunks would probably be best stored in the fridge.
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Old 03-24-2011, 03:14 PM   #16
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what amount of sweetener is 1/8th tsp of stevia equivalent to if using another sweetener?
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Old 03-24-2011, 08:14 PM   #17
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Quote:
Originally Posted by PaminKY View Post
Here's the recipe, I found this recipe on another site and she recommended using the Wilton Deluxe chocolate melter which I found at my local Wal-Mart for $20. This little thing is great for melting the chocolate, so much easier than a double boiler, which I have three of. I use the Ghiradelli 100% bars which I also buy at Wal-Mart for $2.12 each and are in the baking chocolate area. I buy the cocoa butter from a seller on Ebay (Kessil2000) and it's really good and smells heavenly. I made some this past weekend and put chopped up slivered almonds in it and it turned out great. This does make a very dark chocolate, which I prefer.


Homemade Sugar Free Chocolate Chips in Chunks

4 ounces unsweetened chocolate, chopped (I used Ghiradelli unsweetened 4oz bar)
1 ounce cocoa butter ( I ordered some from Ebay that's in chunks instead of a jar)
3 tablespoons powdered erythritol
⅛ teaspoon stevia extract
½ teaspoon vanilla extract

Drizzle a little water in a jellyroll pan then line with plastic wrap. Or, just line the pan with parchment paper. (I just used the parchment and it work fine)

Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted. Add the stevia. Slowly sift in the erythritol. Stir until all the erythritol has dissolved and mixture is smooth. It will take a while to dissolve all the erythritol. Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared pan.

Let cool at room temperature. Once set, if using plastic wrap, carefully lift plastic and place over a towel to remove any water. If parchment paper was used, just lift off pan. Drop chocolate onto a cutting board and cut into chunks using a sharp knife. Store in covered container. Can also be stored in refrigerator or freezer, if desired.

Makes a little over 1 cup
Could you make white chocolate chips out of the recipe??
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Old 03-24-2011, 08:20 PM   #18
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These are easy to make and so good. And not scary to the guts and wallet like the sugarfree ones for sale. you can powder the granulated erythritol in your blender if you buy it as granules. It will leave some stuck in the blender at the end, we just make that into fresh lemonade usually to not waste it. sometimes brazilian lemonade with coconut milk. where's the rum?
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Old 03-25-2011, 07:48 AM   #19
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Originally Posted by 3bees~1flower View Post
what amount of sweetener is 1/8th tsp of stevia equivalent to if using another sweetener?
I'm sorry but I have no idea, I only use stevia and erythritol. Maybe someone else can help with that.
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Old 03-25-2011, 07:52 AM   #20
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Could you make white chocolate chips out of the recipe??
Good question. You probably could, but I would have to look up a recipe for white chocolate to see for sure. I'm thinking you only use cocoa butter, sweetener and vanilla, not sure if there is anthing else, maybe dry milk.

I did buy some non-instant dry milk to try and make some milk chocolate for my husband and son but I haven't tried it yet, it's pretty carby so I won't be using any for me.

You've got me thinking now, my husband loves white chocolate, me not so much, I'm a deep dark chocolate lover.
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Old 03-25-2011, 08:11 AM   #21
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Quote:
Originally Posted by PaminKY View Post
I'm sorry but I have no idea, I only use stevia and erythritol. Maybe someone else can help with that.
ok...i didn't know if your bottle of stevia said that a drop is equivalent to xx tsp sugar or something similar.
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Old 03-25-2011, 08:17 AM   #22
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http://www.lowcarbfriends.com/bbs/lo...ons-1-cup.html

This might help.
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Old 03-25-2011, 10:32 AM   #23
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Originally Posted by 3bees~1flower View Post
ok...i didn't know if your bottle of stevia said that a drop is equivalent to xx tsp sugar or something similar.
Oh I see, you're talking about using the liquid stevia. I am using the pure powdered extract. The particular brand I'm using now is KAL brand. I have a half dozen different brands but this is the oldest in my cabinet and I'm trying to use it up.


According to the conversions charts 1/8 tsp pure stevia extract is equal to 4 tsp sugar, 2 packets of stevia blend or 1/2 tsp liquid stevia.

Last edited by PaminKY; 03-25-2011 at 10:35 AM..
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Old 03-25-2011, 10:35 AM   #24
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ahh, gotcha! i will look that up then.

thank you!
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Old 03-25-2011, 10:45 AM   #25
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Originally Posted by litehousepat View Post
Could you make white chocolate chips out of the recipe??
I found the following recipe:

White Chocolate

1/4 Cup (2 Ounces) Cocoa Butter
1 Teaspoon Vanilla Paste (or Extract… I just like the way the flecks of real vanilla bean look)
1/3 Cup Confectioner’s Sugar
1/2 Teaspoon Soymilk Powder
Pinch Salt



I would use vanilla extract, powdered erythritol and the non-instant powdered milk that I have. If I have time this weekend I will make some, my husband will love it and I might have to make him a few white chocolate covered cashews.
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Old 03-25-2011, 11:52 AM   #26
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I just found a white chocolate chip recipe on the Stuff I Feed My Husband blog.
White Chocolate Erica

2 oz. (weight) food-grade cocoa butter
¼ cup Splenda
1 packet (about 2 oz) powdered coconut milk (I used a 1.76 oz packet). Pinch of table salt
Chocolate mold

Combine the sweetener, coconut milk powder, and salt (ideally sift them together to remove any grit). Set aside. Chop up the cocoa butter into small pieces so that it melts easily. Nuke it in the microwave until melted. I microwaved it for a minute at a time at 70% power, stirring after each minute. It will liquefy and get quite hot. Add the sweetener, powdered coconut milk, and salt and mix with a fork. Scrape the mixture into a blender and blend until very smooth. Pour the chocolate into your mold. Rap it on the counter to remove some of the air bubbles. Refrigerate for 24 hours.
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Old 03-25-2011, 12:12 PM   #27
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That white version is a great guide line. The other is my favorite but other people like white.
O wow Soobee that's great . Where would I find powdered coconut milk. I'm very intrigued.

Last edited by rosethorns; 03-25-2011 at 12:15 PM..
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Old 03-25-2011, 01:38 PM   #28
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Just discovered my local health food store has cocoa butter in bulk blocks. Of course, they were out today, but I am going back. Way easier than the little tubs
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Old 03-26-2011, 04:30 AM   #29
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Erica posted a link to Amazon. I think you could find it in an ethnic market. That's where I'm going to look first. I just didn't know such a thing existed until recently. But if I could use it in place of powdered milk, a whole new world of recipes will open up for me.
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Old 03-26-2011, 08:07 PM   #30
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Quote:
Originally Posted by rosethorns View Post
That white version is a great guide line. The other is my favorite but other people like white.
O wow Soobee that's great . Where would I find powdered coconut milk. I'm very intrigued.
I have an Asian market nearby my house that has the powdered coconut milk. I am so excited to try this. I actually have these ingredients at home and cannot wait to try this out. Thanks for posting this recipe!!
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