Licia Bobesha Recipes Low carb chocolate

Low carb chocolate

Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.

As I currently have a little time, I had been looking on the web a few days ago. Trying to find new, fascinating ideas, inspirational meals that I’ve never used before, to amaze my family with. Looking for quite some time unfortunately couldn’t come across any interesting stuff. Right before I thought to give up on it, I found this fabulous and simple treat by accident over Suncakemom. It looked so delicious on its photos, that called for prompt actions.

It had been easy to imagine how it is made, its taste and how much my husband is going to like it. Actually, it is quite simple to please the guy when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyway, I went to the blog and simply followed the step-by-step instuctions which were accompanied by impressive pictures of the operation. It really makes life rather easy. I can suppose it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen because you ordinarily have gross hands therefore i really appreciate the time and effort she devote to make this blogpost .

With that in mind I am inspired to present my own recipes in a similar fashion. Thanks for the concept.

I was fine tuning the original recipe to make it for the taste of my family. I can tell you it absolutely was an incredible success. They prized the taste, the overall look and loved getting a treat like this in the midst of a hectic week. They ultimately asked for lots more, more and more. Thus next time I am not going to commit the same miscalculation. I’m gonna double the volume .

This keto chocolate is from SunCakeMom.

Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.

Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.

In case we are making chocolate with nuts, grind the nuts if desired.

Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.

If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.

We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.

Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.

Remove the chocolate from the form or parchment paper.

Cut it up if desired and serve.

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