Simple LC Chocolate Candy
 

Chocolate is always a favorite around my house and I am always looking for a fairly low carb snack that carries a fairly big chocolate bite.

This morning I tried the following confectionary and was quite please with how it turned out.

1 oz paraffin wax
2 oz unsweetened nestles chocolate(i used the pre-melted kind)
(1 cup equivilent) liquid splenda
3/4 cup chocolate Designer Whey Powder
1 t. vanilla
1 stick butter(softened)
chopped pecans (optional)

In a mixing bowl combine butter, chocolate, Designer Whey Powder, vanilla, and sweetener and set aside till wax is melted.

In a double boiler melt wax till in a liquid form.

Wisk in chocolate mixture till well combined and remove from heat.

Add nuts if desired and then spoon the mixture into mini muffin tins( the ones about the size of quarters)

Cool to set (you can speed this up with 10 min in freezer) and candies will pop right out of the tins.

Makes about 24 candies.
Total carbs around 14 for all 24.


Quite easy and tasty for less than a carb each.

http://i106.photobucket.com/albums/m...1/fb549db1.jpg

http://i106.photobucket.com/albums/m...1/e83085d7.jpg

I like that you've added protein powder. I think it's always good to get a little protein with your treat! Eases any guilt I may feel. :D

Mmmm, I'm tempted to try that with my coconut oil in place of the paraffin - that way I get a COUPLE good things into me with my chocolate fix!

I bet it would set up fine in the fridge and still pop right out of the pan....

If you are going to omit the wax you might also want to cut back on the butter since you will be adding more fat with the coconut oil. Otherwise they will be a melty mess I would think.

Mmmmmm.....Don't stop torturing me....:rofl:

Those are so cute! Thanks for the recipe.

I'd like to use coconut oil also. I found some coconut bark that was hiding in the fridge the other day and I ate a piece and it's still good. I know it's been in there at least 3 months. Does your refrigerator hide things from you? Mine has a real bad habit of doing that. :D

CUT BACK ON BUTTER?!!! Perish the thought! :laugh: I'd just eat 'em right out of the fridge!

Sugar, my fridge hides EVERYTHING - I find stuff in there I'd rather not know existed! :rofl:

Paraffin Wax? I didn't know that stuff was edible! I love your recipes, but I never have the ingredients and I can't afford them anyways:p You must have a big kitchen! Can you just come over and cook for me?

Does this have any of the bitter taste that some chocolate/splenda treats do? (just curious) :dunno:

I never know how to respond to a question like that other than making a couple of comments. First if I made something and I thought it tasted bitter I would most definitely not post it here or anywhere else and since everybodys tastes are a little different, if you normally find chocolate/splenda treats bitter to your taste then you might want to sub some sweetener you find more palatable. I made this as a simple chocolate treat that was very low carbs and not filled with s/a.

Thanks Kevin :cool:. You are so right! It is more of a personal thing, and as easy as that recipe is, I'll just have to give it a try!!! :up: Sounds (and looks) delish!!! Thanks again!!!

Thanks. This looks like a great treat! I need some S/F Chocolate to get through the next month-and-a-half of Halloween Chocolate at every turn in every store.

BTW, these freeze very nicely in a freezer ziplock I found out after trying it.

That's good to know. Kevin, are your brownies (the cake-like ones) freezable as well?

I try to freeze things in individual servings to help me stay out of them. :)

Yes, and as a matter of fact that is the way my DW likes them the best.....right out of the freezer like a frozen treat.

Kevin, does it have to be "Designer Whey" or can it be any whey protein powder? Is Designer Whey formulated differently than the other stuff, therefore effecting the outcome of recipes?

Also, what is the parafin wax for? What does it do in the chocolate? I'm wondering if there are any substitutions for it, and if so, what? My local cake store has candy molds very cheap, like $2.19 per mold, so your recipe would be fun to try in the molds! :up:

I've tried to find that pre melted chocolate at the local grocery stores and they don't have it. My online search has gone screwy too, so I guess I'll just use my Eat Well Be Well chocolate chips in recipes.

Thanks Kevin. Your recipes RAWK!:up:

"Designer Whey" is just the kind I have. I have heard it said it is better than others but since I am not a whey expert i really don't know. I doubt if it would hurt the recipe if you used another brand.

Mostly parafin wax is to keep them from melting in your hand but it is used also to help set the chocolate. you can get the paraffin at any grocery store in the canning area and it is quite inexpensive. Almost all chocolates that you buy have some amounts of wax in them. I know of no substitutions so if you don't mind messy hands from melted chocolate you could omit it. It also will take longer to set without it.


Just remember to adjust your sweetener since your chips are already sweetened and the "Nestle pre-melted unsweetened chocolate" is not.

You can use standard unsweetened/baking chocolate bars, too, and just melt it yourself. :)

:clap:
Those of us with sensitive tummies thank you immensely for this!!!
Great job, Kevin!! And protein to boot!

note that cooking paraffin is different than the paraffin u buy in craft stores!

Those are looking good right now, thanks Kevin! I have all the ingredients so will try this recipe my next day off.

Just a wunderin'--
 

Can you melt the parafin in the mic as you do chocolate. Will it be apt to flame up?
Thanks, helper

I never tried it but I did google it to see if I found any hits and most said not to microwave due to the chance of fire because the ignite temp of wax is fairly low.

A small sauce pan with an inch of water and a small glass mixing bowl on top works and only takes about 5 mins to melt the 1 oz of paraffin.

Thanks Kev. As usual you are so very helpful. :hugs: I'm glad you mentioned how to melt the parafin wax. I would've probably been melting it directly in the pan. I'm such a novice. :rolleyes: :rolleyes: :rolleyes:
Thank you dizneegirl. :) Do you mean like Baker's brand? (Those big chunk baking squares?) I find them so incredibly bitter even if I add a ton of Splenda. They don't bother you?

Laura, it is unsweetened chocolate....it is supposed to be bitter. Nestles is unsweetened and just as bitter.

That is the puropse of the sweetener in the recipe when you are using it.

Here is a picture if this might help anyone. This is the same as the unsweetened squares, it's just melted for you. Saves you time.

http://www.lizzieb.biz/ftp/Food%20Pi...0chocolate.jpg

If you go to the nestle's website, they have a store locator. You just put in your zip code and it will show you stores that carry it.

I am confused as to what bar you are talking about. I was referring to the premelted Nestle chocolate in the box, but I agree about shippping. No one is like Netrition when it comes to shipping!!! Maybe someone can ship you a few boxes if you pay them shipping. I would offer, but I can't find the stuff myself!! hahahaha

Same thing... Baker's, Nestle, Ghiradelli, etc., unsweetened chocolate... the product Kevin is using is just the Nestle's Brand, and they've premelted it, instead of selling it in the bar. No sweetner added. VERY bitter. ;)

Ok. But I did the search as you suggested, and the only thing available was an unsweetened chocolate baking bar. I would've been fine with that, but yeah, shipping sucks!

If they had the Premelted there before then Kevin must of snuck in and ordered it right from under me! :hyst: HE STOLE MY PREMELTED CHOCOLATE!! :laugh: :hyst:

Thanks Dizneegirl, SugarBabi and Kevin for your help. I'll just use my bitter ol' Baker's squares if they're the same as the Nestle's. :)

Just wondering if it has to be "liquid" splenda (which can't be found anywhere these days it seems) or can you use regular powder type splenda from the box? TIA :)

sunnysider, liquid splenda is my choice because it has no carbs but (1 cup equivilent) of any sweetener would work. Just be sure to count the extra carbs for the particular sweetener that you are using.