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Old 09-05-2017, 01:26 PM   #31
rosethorns
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I need Larry's recipe .
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Old 10-05-2017, 04:10 PM   #32
Baricat
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Since I promised to update here regarding my efforts to tinker with this, today I used 2/3 melted cocoa butter and 1/3 butter. It is definitely staying more solid out of the freezer, but still softer than I'd like at room temp. I think, however, I'm onto something. It's definitely way better. The next time, I'm going to use 100% cocoa butter and lose the butter altogether.

And I also replaced the erythritol/stevia combo with the new BochaSweet. Mixed bag results on this one.

Although it dissolves well from its granular form into baked goods, not so here. I made the mistake of not powdering it first. When I tasted it, and felt grittiness, I tried heating the mixture up in the microwave, then beating it vigorously with a spatula, which graduated to whipping the snots out of it with a wire whip. No love. It still ended up gritty. Worse yet, when I unmolded the bar, all of the crystals had fallen to the top of the bar, which was the part on the bottom of the mold. It looks like I coated the top of my bar with coarse sugar.

This was a learning experience, both with how to solidify the chocolate bar better, and with the properties of BochaSweet. Since it's such a new sweetener with very little user data within the confines of different applications, this is brand new, unexplored territory.

The good part, however, is that the sweetness is AWESOME!! Even with straight, dark chocolate and nothing to buffer it, the sweetness factor is spot-on. Best tasting (but most expensive, with cocoa butter - $20 a pound - and BochaSweet) chocolate bar I've ever made.

Long story short, I can definitively assert that when making an item that won't be baked, or when it isn't going into a very hot liquid like coffee or tea to help it dissolve, always powder BochaSweet first to obtain optimum texture.

The next time I make this using 100% cocoa butter I'll report if we can finally get a product that won't need to be stored in the fridge or freezer. We're so close to the perfect bar!
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Old 10-19-2017, 02:15 PM   #33
Baricat
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Version 3.0 differences as follows:

*Used 100% cocoa butter to replace the dairy butter
*Powdered the Bocha Sweet, which replaced 100% of the erythritol, used 5 drops liquid stevia

This was the most solid of the three tries. It held its shape well at room temperature, but was still just a little softer than I'd like it to be. You don't want to hold it in your hand for more than 20 seconds or so when it's at room temp. At this point, storing in the fridge (not the freezer, as before) will be sufficient. The taste was excellent with all cocoa butter.

Next time, I will run the coffee mill longer to powder the BochaSweet even finer. Although what I did represented a huge step forward in getting rid of the "crunchiness," I could still detect a very slightly graininess. Pretty sure that if I run it through the mill 30 seconds longer, that will become a non-issue.

Since the perfect LC chocolate bar is my holy grail, I'm going to keep trying until I get it right!
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Old 10-20-2017, 06:37 AM   #34
Soobee
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You keep at it, girl. I am currently working on a low carb buttercrunch recipe. So far, 2 failures. But I do love eating my mistakes!
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Old 10-20-2017, 03:48 PM   #35
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Homemade Reese Cups, 2 Ingredients

2 cups chopped chocolate, semi-sweet

1 cup smooth peanut butter or sunbutter, melted in microwave to soften

1. Place chocolate into a microwave safe bowl and heat in 30 second intervals until melted and smooth. Spoon about 2 tablespoons of chocolate into each 2 3/4 inch round paper liner spreading to the edges. Spoon about 1 tablespoon slightly melted peanut butter over chocolate, carefully spreading to edges. Spoon another 2 tablespoons of melted chocolate over peanut butter, spreading gently to edges. Let harden completely.

2. Remove from paper liner and enjoy 🙂 Note: I found the round paper liners at Michaels in the cake decorating section.

Makes 8 to 10 peanut butter cups

source : Picky Plate
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Old 10-20-2017, 04:11 PM   #36
Baricat
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Quote:
Originally Posted by Soobee View Post
You keep at it, girl. I am currently working on a low carb buttercrunch recipe. So far, 2 failures. But I do love eating my mistakes!
Wooooo... buttercrunch! Keep us posted on your progress with that one, Soob!!! (Sure you don't need someone to help you taste test???)

BTW, we moved to FL from MA, where we lived for 20 years. Wonder if we were neighbors?!
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Old 10-20-2017, 04:16 PM   #37
Soobee
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West Palm Beach here.
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Old 10-20-2017, 04:34 PM   #38
Baricat
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Originally Posted by Soobee View Post
West Palm Beach here.
NO WAY!

Maybe we were once neighbors in MA, but we are certainly neighbors now. Small world! Please PM me and I'll tell you how close we are.
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Old 10-21-2017, 11:34 AM   #39
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Baricat, have you ever tried "white chocolate"? I bought some cocoa butter quite awhile bk to try that, as I love a sm. bit of white chocolate mixed w/ a lot of nuts, English walnuts being my fave. Have you tried this as in..........I want a fool proof recipe, lol. Joking to an extent but don't we all just love when someone here goes thru the mistakes and posts results. Great job on the choc. !!
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Old 10-21-2017, 06:10 PM   #40
Baricat
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Hey, JJJ'sMom! No, I haven't tried making a white chocolate bar, but I HAVE used cocoa butter to make an easy, superb white chocolate mousse that makes an elegant dessert when topped with fresh raspberries or blueberries, and does double duty as a fat bomb. Have you seen the recipe on Carolyn Ketchum's blog? If not, be sure to check it out. It completely satisfies my white chocolate cravings.

Excellent white chocolate is tough to find when it uses sugar. I can only imagine what a challenge it would be using alternative sweeteners! Heck, I'm still working on regular chocolate.

And yes, I agree that the trial-and-error of others has helped me tremendously. So I'm trying to pay it forward here by sharing the results of my experiments. Heaven knows, if it helps others from the agony of having to throw their expensive ingredients down the disposer, its a great incentive to report my abject failures.
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