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Old 01-16-2009, 08:07 PM   #1
nomorehc
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Homemade Chocolate Candy Bar?

I keep hearing about "bark" a homemade low carb candy bar made with coconut oil and cocoa.

Can anyone who is expert at making this share some good recipes?

The Chocoperfection type bars are just too expensive for me at this time.

Thanks in advance for your help.
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Old 01-16-2009, 09:02 PM   #2
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http://www.lowcarbfriends.com/bbs/lo...conut-oil.html
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Old 01-17-2009, 08:49 AM   #3
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Wow! Thank you Charski!
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Old 01-17-2009, 01:15 PM   #4
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They aren't bars, but Kevin in PA also has recipes for chocolate truffles and a simple chocolate (or peanutbutter) candy posted, that are da bomb!
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Old 01-17-2009, 01:23 PM   #5
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Use GOOD quality coconut oil, from the supplements aisle, not the cooking oil aisle, and there will be a world of difference. You can add some fiber powder if you are a believer in fiber. Add cocoa powder, and the sweetener of your choice. Fold in some nuts or berries for extra taste and texture.
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Old 01-17-2009, 02:18 PM   #6
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Quote:
Originally Posted by nomorehc View Post
I keep hearing about "bark" a homemade low carb candy bar made with coconut oil and cocoa.
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)


  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...

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Old 01-17-2009, 05:57 PM   #7
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I like to use my silicone muffin pan!! Pop right out!
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Old 01-17-2009, 06:02 PM   #8
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Quote:
Originally Posted by ljguitar View Post
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)


  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...

i wonder how this would taste with almond milk...i've never added anything but cocoa powder and sweetner to my coconut oil...
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Old 01-17-2009, 06:32 PM   #9
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Quote:
Originally Posted by chantyl03 View Post
i wonder how this would taste with almond milk...i've never added anything but cocoa powder and sweetner to my coconut oil...
Hi chanty...
I believe the reason the heavy cream works so well is the high fat content of the cream.

If I added water, it would separate in the candy and ruin it. Though I've not looked at our current box of Almond Milk (in the fridge) it doesn't appear to be fatty enough for coconut bark...and is a bit watery.

If you decide to try it, please let us know how it works.
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Old 01-17-2009, 07:10 PM   #10
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Quote:
Originally Posted by ljguitar View Post
Hi chanty...
I believe the reason the heavy cream works so well is the high fat content of the cream.

If I added water, it would separate in the candy and ruin it. Though I've not looked at our current box of Almond Milk (in the fridge) it doesn't appear to be fatty enough for coconut bark...and is a bit watery.

If you decide to try it, please let us know how it works.

that makes a LOT of sense! darn!
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Old 01-25-2009, 08:45 AM   #11
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Larry - this looks almost like it has a truffle consistency. Can't wait to try it!! I have tried the bark, but this looks so much more "sinful"!!

Thanks!
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Old 02-10-2009, 03:46 PM   #12
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I have some of the Homemade Choco Candy Bar stuff in the fridge now!! I can't wait to have a piece when I watch American Idol tonight!
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Old 05-24-2009, 07:36 PM   #13
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Bumping to share these fabulous candy bar recipes that I found here.
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Old 03-03-2010, 07:05 AM   #14
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hey Larry.. do you have the carb and calorie count of that recipe?

Per PIECE? hehe
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Old 03-03-2010, 01:22 PM   #15
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Larry I didn't realize your recipe was so easy. I must get hwc and make some.
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Old 03-03-2010, 02:55 PM   #16
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Subscribe, YUM !!
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Old 03-03-2010, 03:03 PM   #17
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Quote:
Originally Posted by ljguitar View Post
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)



  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...
this looks REALLY good, smooth and creamy!
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Old 03-03-2010, 03:22 PM   #18
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That looks toooo good!!!!!!!
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Old 03-08-2010, 08:27 AM   #19
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Quote:
Originally Posted by ljguitar View Post
Hi nomo...
Our recipe is:
2 cups Coconut oil barely melted (but melted)
2/3 to 1 full cup Heavy Cream
2/3 cup coacoa powder
1/2 cup Erythritol (or other sweetener to taste)


  • I blend ours with a hand blender (wand).
  • Blend all these together - if it congeals before combining, just put it in micro and bring it up to temp till it barely melts (30 seconds to 1 minute)
  • Add Splenda to taste after the rest are blended...I start with the Erythritol and fine-tune with Splenda
  • Pour into two 6 inch Square Gladware containers about an inch deep
  • Cool for 30-45 minutes in fridge.
  • Remove and cut score lines in a grid format in the partially setup chocolate so it will more easily break into approx 1'' squares later

More cream - lighter and more like milk chocolate (ours never approaches being that mellow even with a full cup of cream), less cream will be more dark chocolaty.

Hope this adds to the mix of recipes here...



Larry....do you use powdered "E" or granular?
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Old 03-08-2010, 12:47 PM   #20
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Old 03-08-2010, 02:47 PM   #21
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Quote:
Originally Posted by Pam View Post
Larry....do you use powdered "E" or granular?
I'm making this in about 3 minutes and I'm going to powder my E in my Bullet.
granulated doesn't melt unless there is lots of warm liquid involved.

I will taste it as I go to add more sweetener..

Thanks for the recipe.
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Old 03-09-2010, 10:12 AM   #22
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This does look fabulous!! I cannot wait to try!! Thanks for the pics Larry!!!
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Old 08-14-2017, 06:50 PM   #23
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I'm making some .
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Old 08-23-2017, 06:35 PM   #24
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When I'm craving a chocolate bar, I use the following recipe. Although it has to be stored in the freezer because it gets too gooey when at room temp, it doesn't freeze so hard that you break a tooth when you bite into it. It's full-bodied, dark, and luxurious. I always have some in the freezer to quell unexpected cravings.

I have a simple, clear silicone candy bar mold that I got on Amazon for around $5. It makes a nice, big bar that is scored into small serving pieces, so you can keep a handle on how much you've consumed. When completely frozen, you just twist the mold and the bar pops out easily. This recipe fills the mold perfectly up to the top for a nice, professional looking bar. The scoring makes it easy to break apart.

It also makes great chocolate chips, a lot less expensive than Lily's, and better tasting. I stir some of these chips into freshly churned LC vanilla ice cream to turn it into chocolate chip ice cream. They're awesome in salted caramel and peanut butter LC ice cream, too.

6 Tb butter (if using unsalted, add a pinch of salt)*
2 oz 85% cacao chocolate (I use Aldi's house brand, Moser Roth)
2 Tb heavy cream
6 Tb finely powdered erythritol
1/8 tsp powdered stevia
1/2 tsp vanilla

* I'm going to experiment with substituting melted cocoa butter for part of the butter. Just an idea, but will report here if it improves either texture or taste when I do that.

Melt butter and chocolate together. Gently whisk in remaining ingredients, just until smooth. Taste and add more sweetener, if you feel it's needed. I tend to add a little Just Like Sugar powder. Usually 1-2 tsp works for my palate, although the hubs likes it less sweet. You can add more erythritol instead, but be careful with using additional stevia, as it can turn chocolate bitter really fast.

Pour into candy bar mold and shake to level, and in order to make sure the corners are filled completely. Place mold flat in the freezer for 2 hours or more, or until very solidly frozen. Twist mold to pop out the chocolate bar. Store n a zip lock bag in the freezer. Makes 4-6 servings, depending how severe your chocolate attack is!

If making chocolate chips, use a silicone pot holder with a honeycomb surface (I found them at Target for under $2.) Pour into the honeycomb area and pack down/level using an offset metal spatula. Place in freezer until solid. Pop out the chips. Repeat until all the mixture is used. Store chips in the freezer. You can find videos online to demonstrate how to do it (that's where I learned the technique.)
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Old 08-28-2017, 08:08 AM   #25
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Originally Posted by Baricat View Post
If making chocolate chips, use a silicone pot holder with a honeycomb surface (I found them at Target for under $2.) Pour into the honeycomb area and pack down/level using an offset metal spatula. Place in freezer until solid. Pop out the chips. Repeat until all the mixture is used. Store chips in the freezer. You can find videos online to demonstrate how to do it (that's where I learned the technique.)
Now THAT is genius! Thanks for the idea!
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Old 08-28-2017, 04:00 PM   #26
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Ha, Cathy! I thought it was pretty cool when I saw it, too. Lily's run $7.99 a bag down here. Yikes! When I started making the chocolate bar and it turned out so well, I thought, why not give it a whirl?! The method works very well, and they set up after about 20 minutes in the freezer. And they really do taste a whole lot better than Lily's.

I forgot to mention that when making chips, I cut the chocolate bar recipe in half. If I did the whole recipe, I'd be filling and releasing all day - I'm not that patient!
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Old 08-29-2017, 05:53 AM   #27
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Originally Posted by Baricat View Post
When I'm craving a chocolate bar, I use the following recipe. Although it has to be stored in the freezer because it gets too gooey when at room temp, it doesn't freeze so hard that you break a tooth when you bite into it. It's full-bodied, dark, and luxurious. I always have some in the freezer to quell unexpected cravings.

I have a simple, clear silicone candy bar mold that I got on Amazon for around $5. It makes a nice, big bar that is scored into small serving pieces, so you can keep a handle on how much you've consumed. When completely frozen, you just twist the mold and the bar pops out easily. This recipe fills the mold perfectly up to the top for a nice, professional looking bar. The scoring makes it easy to break apart.

It also makes great chocolate chips, a lot less expensive than Lily's, and better tasting. I stir some of these chips into freshly churned LC vanilla ice cream to turn it into chocolate chip ice cream. They're awesome in salted caramel and peanut butter LC ice cream, too.

6 Tb butter (if using unsalted, add a pinch of salt)*
2 oz 85% cacao chocolate (I use Aldi's house brand, Moser Roth)
2 Tb heavy cream
6 Tb finely powdered erythritol
1/8 tsp powdered stevia
1/2 tsp vanilla

* I'm going to experiment with substituting melted cocoa butter for part of the butter. Just an idea, but will report here if it improves either texture or taste when I do that.

Melt butter and chocolate together. Gently whisk in remaining ingredients, just until smooth. Taste and add more sweetener, if you feel it's needed. I tend to add a little Just Like Sugar powder. Usually 1-2 tsp works for my palate, although the hubs likes it less sweet. You can add more erythritol instead, but be careful with using additional stevia, as it can turn chocolate bitter really fast.

Pour into candy bar mold and shake to level, and in order to make sure the corners are filled completely. Place mold flat in the freezer for 2 hours or more, or until very solidly frozen. Twist mold to pop out the chocolate bar. Store n a zip lock bag in the freezer. Makes 4-6 servings, depending how severe your chocolate attack is!

If making chocolate chips, use a silicone pot holder with a honeycomb surface (I found them at Target for under $2.) Pour into the honeycomb area and pack down/level using an offset metal spatula. Place in freezer until solid. Pop out the chips. Repeat until all the mixture is used. Store chips in the freezer. You can find videos online to demonstrate how to do it (that's where I learned the technique.)
This is so good. I've been searching for a satisfying chocolate bar for years. The coconut oil ones were just not doing it for me. You really do need to use silicone forms however. At first I put the mixture in a regular candy mold and after freezing I couldn't get it out in one piece. So I let it sit on the counter until it got soft again and scraped it out into my silicone mold to refreeze. Worked great.

Thanks so much Cat for an easy and great little recipe.
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Old 08-29-2017, 09:05 AM   #28
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Barbara, I'm so very pleased to hear you tried it and enjoyed it! It feels so great to have a yummy, relatively low cost chocolate bar always at the ready. Of course, I have to check the freezer every few days, because the hubs can't keep his hands off, now that he knows the corner of the freezer where I hide it!

I think this tastes better than the LC candy bars on the market, at a fraction of the price. And best of all, you can custom tailor the sweetness to your own palate.

And good for you, refusing to give up!! I imagine it was a bit frustrating when it wouldn't release. I've only ever made it using the silicone mold, precisely because I was afraid of that. It's so easy with the silicone mold - twist and pop! BTW, if you ever try to do that and it doesn't release easily, that means it needs more freezing time. Once 100% solidly frozen, they practically jump out!
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Old 08-29-2017, 03:25 PM   #29
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Cat
Hi again and thanks for your reply. I just love your chocolates! I haven't told my husband about them. I bad. Lol.

You know they melt pretty fast so you can't really sit down with a couple of them. Darn.
I was wondering if you have thought about something to correct that? Maybe lowering the amount of butter? Also have you added any flavorings to them? I have a lot of the lorann oils. Raspberry, mint. Hmm... What do you think?

I really enjoy all your detailed and educational posts. Thanks so much.
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Old 08-29-2017, 08:21 PM   #30
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Barbara, that's so sweet of you to say!

About the texture, I hear you! That's the reason I'm thinking of tinkering with subbing cocoa butter for part (or all, depending on results) of the butter. Cocoa butter has a markedly higher melt point than butter, so I have great hopes that it will help, at least to the point of being able to store it in the fridge, instead of the freezer. Not sure that I could ever get it to stay completely solid at room temperature, since the recipe hinges on such a high fat content. But we're aiming for at least a modicum of solidity improvement.

It will take awhile, since when I go on one of these recipe research benders, I try out all possible combinations in different proportions, until I'm sure I've exhausted all possibilities. Good thing the results are tasty chocolate!! At least we have the taste part down pat. Now it's just the texture thing.

Will keep you posted. Stay tuned...
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