* Exported from MasterCook *

CAROL'S DARK CHOCOLATE

Recipe By :carol Childress
Serving Size : 8 Preparation Time :0:20
Categories : 5-10G Low Carb Confectionary-Chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz unsweetened chocolate -- 125gr chopped
1 stick butter
1/4 cup cream
1 1/2 tsp vanilla
1 dash salt
1 cup Splenda
3/4 cup chopped nuts -- or crushed

Melt butter and chocolate (can do in microwave). Stir in salt and splenda, followed by liquid ingredients. Stir quickly until it gets a thicker creamy texture, then stir in nuts. Drop by spoonfuls onto a foil-lined cookie sheet and freeze until hard. Can do in foil candy cups too. If you powder the nuts (or use unsweetened coconut instead) you can pour into a tray, freeze, and then cut into squares. Keep in tupperware in the freezer.
Don't try to add syrup, more liquid, or more Splenda packets to this. It is an emulsion and will separate on you if you change the amounts. Messy stuff! When this happens, all the butter comes out and floats to the top, and there is nothing that will fix it.

It is not possible to make a chocolate bar that holds together at room temperature using Splenda or any other sugar substitute. Sugar is needed to act as a binder and to fill out the volume. The LC ones you buy are made with sugar alcohols to do this "filler" part of the job, which is not an option for many of us. Not only do they make many people violently sick, they also cause weight gain in many.
The homemade chocolates usually use butter and/or some type of cream cheese to make the whole thing "gel". I don't like the ones with the cream cheese, because to me it dilutes the chocolate.
Here's the one I make. It's a dark chocolate, and I keep it in the freezer. You can use unsweetened coconut or flax seed meal in place of the nuts if you want.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 29g Fat (81.9% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0