A Chocoholic's Crisis, Part II

Seeking · 02-09-2013, 10:02 AM

I know, I know, I'm just full of crises. Well, I'm at a point now where I want to replace my beloved Ghirardelli 60% and 72% dark chocolate bars with completely sugar-free low-carb chocolate that still tastes decadent, as my beloved Ghirardelli bars are too high-carb for me and will knock me out of ketosis. I don't want to compromise at all on the taste or texture; yes, I want it all. Because I'm greedy. I admit it. I want a delicious chocolate that will not raise my insulin levels or knock me out of ketosis or send me to the bathroom.

I've been looking up sugar-free chocolate and it's all made with malitol and I don't want that. Looking for something with stevia and/or the E. I did find a 98% stevia-sweetened chocolate on amazon but we'll see; I might try it, but it's expensive.

Why should we chocolate lovers be forced to choose between cane sugar and harmful sugar substitutes? It's time to invent new recipes; it's time to come up with something that is completely healthy, made with all-natural ingredients that will not harm our bodies or send us to the bathroom! It's time we had it all! Chocolate lovers unite!

lisamt · 02-09-2013, 10:39 AM

I don't think I can link to the site, but if you do a Google search for "chocolate covered katie" it should take you to her blog. She has a recipe for 3 ingredient chocolate bars under the category "chocolates and candy" that can be made sugar free. It's just cocoa powder, coconut oil, and stevia. I use liquid sucralose with the stevia because it tastes better to me. I also cut down the cocoa powder to 1/4 cup to make it higher fat and lower in carbs.

Seeking · 02-09-2013, 10:46 AM

Quote:

Originally Posted by lisamt

I don't think I can link to the site, but if you do a Google search for "chocolate covered katie" it should take you to her blog. She has a recipe for 3 ingredient chocolate bars under the category "chocolates and candy" that can be made sugar free. It's just cocoa powder, coconut oil, and stevia. I use liquid sucralose with the stevia because it tastes better to me. I also cut down the cocoa powder to 1/4 cup to make it higher fat and lower in carbs.

Oh my gosh I was on her site when I read your post! I think I'm going to try her recipe! I'm so excited!!! And there are chocolate molds you can buy on amazon and such too!

lterry913 · 02-09-2013, 11:30 AM

Why not just melt an unsweetened chocolate bar and add powdered erythritol and liquid splenda ...or you could even use the liquid splenda and liquid erythritol they sell at walmart, then let it cool in cups or a form...I would think you would get more control of sweetness and good quality chocolate this way.

rosethorns · 02-09-2013, 11:56 AM

Seeking you can also get 100% Ghirardelli bar melt add sweetners and pour into mold. I make this a lot.

I love Ghirardelli chocolate.

Great website Thanks.

CarolynF · 02-09-2013, 12:07 PM

Here is your answer..Use the sweetener of your choice and 100 percent Chocolate.

Easy Chocolate Candy with Nuts

Soobee · 02-09-2013, 12:27 PM

Warning-sucralose does not sweeten chocolate well.

lterry913 · 02-09-2013, 01:51 PM

Sucralose and erythritol work well to sweeten chocolate...I would use the liquid versions or be sure to powder your eryhtritol as it can recrystalize when cooling sometimes...it makes things crunchy if not careful.

sbwertz · 02-09-2013, 03:41 PM

Quote:

Originally Posted by lterry913

Sucralose and erythritol work well to sweeten chocolate...I would use the liquid versions or be sure to powder your eryhtritol as it can recrystalize when cooling sometimes...it makes things crunchy if not careful.

If you add liquid to melted chocolate it will curdle.

AmelieWannabe · 02-09-2013, 05:30 PM

I am eating three ingredient chocolate candy right now as I type, although mine is actually 5 ingredients. I mix 1/3 cup melted coconut oil with about 1/8 cup of Hershey's cocoa, 8 drops of liquid Splenda and a drop of vanilla. Using a heart-shaped candy mold sheet I bought at Michael's for 99 cents, I drop one almond into each heart and then pour in about a teaspoon of the coconut oil/cocoa/Splenda/vanilla mix, put in the freezer to harden for about 10 minutes and, voila, chocolate candy! The candies look really cute and they taste sooooo good.

lterry913 · 02-09-2013, 06:27 PM

Quote:

Originally Posted by sbwertz

If you add liquid to melted chocolate it will curdle.

I have never had this problem...I make genache , fudge , peanut butter cups by melting chocolate and adding sweetener and never have I had it curdle...I wonder if we are talking about the same thing.

Yaz · 02-09-2013, 06:34 PM

Quote:

Originally Posted by lterry913

I have never had this problem...I make genache , fudge , peanut butter cups by melting chocolate and adding sweetener and never have I had it curdle...I wonder if we are talking about the same thing.

I've had chocolate (coconut oil & cocoa) curdle and separate when I've added splenda or SF syrup sweetened with splenda to it. It doesn't happen when I use stevia or other sweeteners.

rosethorns · 02-09-2013, 06:36 PM

Quote:

Originally Posted by CarolynF

Here is your answer..Use the sweetener of your choice and 100 percent Chocolate.

Easy Chocolate Candy with Nuts

My sister loves this candy but when I gave her the recipe I added Xylitol to it because thats what I sent her and liquid sucralose.

Mistizoom · 02-09-2013, 06:37 PM

I bought 5 bars of 100% dark Vintage Plantations chocolate. Very, very, rich but not bitter at all. I can eat 1 or 2 squares plain at a time. It is made in Ecuador, handcrafted, gluten free, made of pure cocoa mass. Expensive, but worth it to me. They also have a 90% dark. I bought it online from The Natural Health Advocates.

Very easy to find in stores is Lindt 85% and 90%. Both are very good. They also have a 99% bar but I've never seen it in stores.

ouizoid · 02-09-2013, 06:43 PM

I buy the 99% cacao bars from World Market and simply love them. one or two squares hit the spot. Here is a really neat video for making a chocolate mousse from only chocolate and water:

Ooops--deleted the video because I realized that the NYT site has stuff for sale. It really is a cool video: google NYT chocolate mousse video--

Mistizoom · 02-09-2013, 07:06 PM

Also, if you like Ghiradelli they do have an 86% bar and, as I think someone else pointed out, a 100% bar as well.

alonewithyou · 02-10-2013, 02:00 AM

I find that liquid splenda worked well with sweetening chocolate. I would melt a 100% cocoa bar, add some HWC and some CO, plus sweetener. It will probably be great. I love melting a 70-80% bar and adding CO to it. It melts on your tongue and ups the fat. CO is very good for you.

lterry913 · 02-10-2013, 11:28 AM

Quote:

Originally Posted by ouizoid

I buy the 99% cacao bars from World Market and simply love them. one or two squares hit the spot. Here is a really neat video for making a chocolate mousse from only chocolate and water:

Ooops--deleted the video because I realized that the NYT site has stuff for sale. It really is a cool video: google NYT chocolate mousse video--

I am so gonna try this but I would prefer to sweeten on my own instead of buying semi sweet...I wonder how this will turn out...when I get around to making it I will report back.

Seeking · 02-10-2013, 04:41 PM

Oh my gosh guys, such really good suggestions here. I think my chocoholic crisis is now resolved. Thanks guys; gonna try at least 3 suggestions here.

02-09-2013, 10:02 AM	#1
Seeking Senior LCF Member Join Date: Jan 2013 Posts: 126 Gallery: Seeking Stats: 265/251/170 WOE: Low Carb	A Chocoholic's Crisis, Part II I know, I know, I'm just full of crises. Well, I'm at a point now where I want to replace my beloved Ghirardelli 60% and 72% dark chocolate bars with completely sugar-free low-carb chocolate that still tastes decadent, as my beloved Ghirardelli bars are too high-carb for me and will knock me out of ketosis. I don't want to compromise at all on the taste or texture; yes, I want it all. Because I'm greedy. I admit it. I want a delicious chocolate that will not raise my insulin levels or knock me out of ketosis or send me to the bathroom. I've been looking up sugar-free chocolate and it's all made with malitol and I don't want that. Looking for something with stevia and/or the E. I did find a 98% stevia-sweetened chocolate on amazon but we'll see; I might try it, but it's expensive. Why should we chocolate lovers be forced to choose between cane sugar and harmful sugar substitutes? It's time to invent new recipes; it's time to come up with something that is completely healthy, made with all-natural ingredients that will not harm our bodies or send us to the bathroom! It's time we had it all! Chocolate lovers unite!

02-09-2013, 11:56 AM	#5
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,658 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Seeking you can also get 100% Ghirardelli bar melt add sweetners and pour into mold. I make this a lot. I love Ghirardelli chocolate. Great website Thanks. Last edited by rosethorns; 02-09-2013 at 12:02 PM..

02-09-2013, 06:43 PM	#15
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,974 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	I buy the 99% cacao bars from World Market and simply love them. one or two squares hit the spot. Here is a really neat video for making a chocolate mousse from only chocolate and water: Ooops--deleted the video because I realized that the NYT site has stuff for sale. It really is a cool video: google NYT chocolate mousse video-- Last edited by ouizoid; 02-09-2013 at 06:45 PM..

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02-09-2013, 10:39 AM	#2
lisamt Senior LCF Member Join Date: Mar 2012 Posts: 535 Gallery: lisamt Stats: 200/187/130 WOE: LCHF Start Date: December 2012	I don't think I can link to the site, but if you do a Google search for "chocolate covered katie" it should take you to her blog. She has a recipe for 3 ingredient chocolate bars under the category "chocolates and candy" that can be made sugar free. It's just cocoa powder, coconut oil, and stevia. I use liquid sucralose with the stevia because it tastes better to me. I also cut down the cocoa powder to 1/4 cup to make it higher fat and lower in carbs.

02-09-2013, 11:30 AM	#4
lterry913 Major LCF Poster! Join Date: Mar 2011 Location: Ohio Posts: 1,538 Gallery: lterry913 Stats: 5' 11" 238/174/170 WOE: Atkins Start Date: 12/1/2010	Why not just melt an unsweetened chocolate bar and add powdered erythritol and liquid splenda ...or you could even use the liquid splenda and liquid erythritol they sell at walmart, then let it cool in cups or a form...I would think you would get more control of sweetness and good quality chocolate this way.

02-09-2013, 12:07 PM	#6
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Here is your answer..Use the sweetener of your choice and 100 percent Chocolate. Easy Chocolate Candy with Nuts

02-09-2013, 12:27 PM	#7
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,938 Gallery: Soobee WOE: Atkins Start Date: September 2000	Warning-sucralose does not sweeten chocolate well.

02-09-2013, 01:51 PM	#8
lterry913 Major LCF Poster! Join Date: Mar 2011 Location: Ohio Posts: 1,538 Gallery: lterry913 Stats: 5' 11" 238/174/170 WOE: Atkins Start Date: 12/1/2010	Sucralose and erythritol work well to sweeten chocolate...I would use the liquid versions or be sure to powder your eryhtritol as it can recrystalize when cooling sometimes...it makes things crunchy if not careful.

02-09-2013, 05:30 PM	#10
AmelieWannabe Junior LCF Member Join Date: Oct 2004 Location: Austin, TX Posts: 19 Gallery: AmelieWannabe Stats: 348/272/199 WOE: Atkins (mostly) Start Date: 2/13/12	I am eating three ingredient chocolate candy right now as I type, although mine is actually 5 ingredients. I mix 1/3 cup melted coconut oil with about 1/8 cup of Hershey's cocoa, 8 drops of liquid Splenda and a drop of vanilla. Using a heart-shaped candy mold sheet I bought at Michael's for 99 cents, I drop one almond into each heart and then pour in about a teaspoon of the coconut oil/cocoa/Splenda/vanilla mix, put in the freezer to harden for about 10 minutes and, voila, chocolate candy! The candies look really cute and they taste sooooo good.

02-09-2013, 06:37 PM	#14
Mistizoom Major LCF Poster! Join Date: Nov 2009 Location: Midwest Posts: 1,183 Gallery: Mistizoom Stats: 300/238/190 initial goal WOE: low carb Start Date: November 2012	I bought 5 bars of 100% dark Vintage Plantations chocolate. Very, very, rich but not bitter at all. I can eat 1 or 2 squares plain at a time. It is made in Ecuador, handcrafted, gluten free, made of pure cocoa mass. Expensive, but worth it to me. They also have a 90% dark. I bought it online from The Natural Health Advocates. Very easy to find in stores is Lindt 85% and 90%. Both are very good. They also have a 99% bar but I've never seen it in stores.

02-09-2013, 07:06 PM	#16
Mistizoom Major LCF Poster! Join Date: Nov 2009 Location: Midwest Posts: 1,183 Gallery: Mistizoom Stats: 300/238/190 initial goal WOE: low carb Start Date: November 2012	Also, if you like Ghiradelli they do have an 86% bar and, as I think someone else pointed out, a 100% bar as well.

02-10-2013, 02:00 AM	#17
alonewithyou Senior LCF Member Join Date: Sep 2010 Posts: 537 Gallery: alonewithyou Stats: 5'4, 150 lbs WOE: Atkins >20 carbs a day Start Date: September 2010/October 29-2012/January 10th 2013	I find that liquid splenda worked well with sweetening chocolate. I would melt a 100% cocoa bar, add some HWC and some CO, plus sweetener. It will probably be great. I love melting a 70-80% bar and adding CO to it. It melts on your tongue and ups the fat. CO is very good for you.

02-10-2013, 04:41 PM	#19
Seeking Senior LCF Member Join Date: Jan 2013 Posts: 126 Gallery: Seeking Stats: 265/251/170 WOE: Low Carb	Oh my gosh guys, such really good suggestions here. I think my chocoholic crisis is now resolved. Thanks guys; gonna try at least 3 suggestions here.