HOW TO MAKE KETO HOMEMADE WHITE CHOCOLATE | JUST 3 INGREDIENTS | DAIRY FREE | VEGAN
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- Опубліковано 7 гру 2021
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Cocoa Butter (amzn.to/30RHvak)
Monk fruit (amzn.to/3EKRa1j)
Powdered Allulose (amzn.to/3ybyt4d)
Unsweetened Coconut Milk Powder (amzn.to/2Zg5AqQ)
Chocolate wrappers (amzn.to/3cz7xl5) (amzn.to/3cCAtc4)
Silicone molds (amzn.to/304VAQY) (amzn.to/30OsupO) (amzn.to/3r02sea)
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Sugar or sweetener melts with water but not oil so that's why commercial companies have special machines to make the granulated sugar smooth and the process takes a few days. That's why homemade chocolates will be grainy, but they still taste good, and we can customize the chocolate and control the ingredients and quality.
Tempered chocolates have a shiny and glossy look, a good snap and can be stored at room temperature. Tempering chocolates requires a work room condition of 64F or 18C with room humidity not exceeding 50% and must be stored at room temperature of 55-60F or 13-15C. So, no wonder it could not work for me as I live in a hot and humid climate.
So, if you are like me, living in a hot and humid country, don’t bother with tempering unless you’re going to rely on air conditioners all the way from tempering to storage. But if you have a suitable climate and wish to do tempering of chocolates, there are tons of information on the internet.
This is a simple process of making homemade white chocolate. The only downside is that these chocolates need to refrigerated or frozen and eaten straight from the fridge or freezer.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/1Y...
NUTRITION INFO
[ Total Servings = 250 g ]
Per Serving of 25 g (without fillings) ;
Total Carb = 1.0 g
Dietary Fiber = 0 g
Net Carb = 1.0 g
Calories = 150
Total Fat = 15.9 g
Protein = 0.6 g
INGREDIENTS
Cocoa Butter = 120 g / 1/2 cup (Cocoa butter is the main ingredient. As cocoa butter comes from the cocoa seeds, it has a chocolate flavor. Hence, cocoa butter is highly recommended for this recipe. You can still choose to use coconut oil or butter, but it will taste just like candy without any chocolate flavor)
Unsweetened Coconut Milk Powder = 60 g / 1/2 cup
(Note: Regular white chocolate uses milk powder which is not keto friendly. Using unsweetened coconut milk powder is a good alternative and you can buy it online or in supermarkets. Alternatively, you can use unsweetened heavy cream powder, but it is not dairy free.)
Powdered Allulose = 50 g /1/4 cup
Salt = 1/8 to ¼ tsp (optional)
IMPORTANT NOTES
1. Water is an enemy for chocolate as it will seize by turning into a paste. So, try not to get any water into the mixture.
2. Using liquid sweetener, flavor, milk or cream makes the chocolate softer so to avoid this, try using powdered ingredients unless you do not mind softer chocolate.
3. Before storing the chocolates in the fridge or freezer, it is best to wrap them tightly with chocolate wrappers to prevent them from picking up odors or condensation.
DIRECTIONS
1. Prepare the silicone molds.
2. Use a double boiler method over low heat. Bring a pot of water (1 inch high) to a simmering level and top with a suitable glass or steel bowl.
3. Add the cocoa butter and let it melt, stirring occasionally.
4. Add the powdered sweetener and stir to mix. It will not dissolve in oil as explained above.
5. Add the coconut milk powder, salt and mix for a while. The coconut milk powder I used were a bit coarse, so I grind it further in my multi grinder. If yours is very fine, then you do not need to do this.
6. Remove from heat and continue to stir for a while to bring down the temperature.
7. Transfer into a tall container or jug for easy pouring and avoid any splattering. Blitz with a handheld blender. This helps to make it slightly smoother.
8. Pour into the silicone mold and tap a few times. Top with nuts or unsweetened dried fruits of your choice then chill in the fridge or freezer until set.
9. Remove chocolates from molds and wrap with the chocolate wrappers. Store in a container and place in the fridge or freezer. - Навчання та стиль
Liquid allulose works!! No grittiness and goes solid. Happy bunny 🐰
That's great! Thanks so much for your feedback 🙏
Thank you. Looks delicious
Ive made few chocolates already from a simmilar recipe and you can reduce the powder feel of the sweetener by adding few grams of hot water to the sweetener and stir it well until its a syroup and then add to the mixture, also you should add a 1/4teaspoon of sunflower seed lecitin. It is the best keto chocolate so far.
Thanks for sharing 😊
you can also conch it
For those who are planning on making this recipe I make it regularly, I have always in the freezer my chocolate bars ready to defrost if I need them. You need to keep it in the fridge. I make a very large batch and freeze.
I've tested with coconut milk powder and almond milk powder. The coconut milk powder it's my favorite, delicious 😋 the almond milk as well it's fantastic and it tastes almost like frangipane cream. I always put in my bars nibs of toasted almonds and it's like an almond tart taste.
With the coconut milk powder I make a lot of variations, with toasted hazelnuts, peanuts, almonds or walnuts. I make some of them with orange peel or lemon . I also experimented with thyme and mint leaves. It's simply the best!
Thanks so much for sharing these valuable info and your feedback, Sara 🙏 ❤️😘
That's great! 💎
I love e white chocolate...Thank you ♥
Brilliant, I was planning to make a white chocolate myself to get rid of my old cocoa butter. Looks yummy.
That's great Kelly 👍
This recipe is divine! I made a bar with toasted almonds and another with toasted hazelnuts, tastes like Nutella! Divine ! Just make it you won't regret it!
That's awesome! Thanks so much for your feedback 🙏
Man, this looks amazing and the best looking I’ve seen. If you use heavy cream powder, is it a 1 for 1 amount?
Thanks! Yes same amount 😊
Gonna melt the allulose first and then do it. Thanks!!!
I have actually tried melting Allulose by itself first but it didn't work. Couldn't melt at all unfortunately
Hi dear Elsie, I am wondering whether you would consider to create a recipe for a chocoflan. There are a few recipes floating around 😉on YT, but you are my trusted source for low carb recipes😉
Awww... thank you ❤ Thanks for the suggestion and I'll try to explore on it 😊
Is there a chance for you to present your version of a Lindt Lindor truffle? I love your recipes, already made your dark and milk chocolate bars but would love a Lindt Lindor truffle version !
I will have to explore on that. I am planning for a salted caramel version but haven't started with the trials yet hehe.. Thanks for your suggestion 😊
@@lowcarbrecipeideas thank you very much 😊🙏
@@lowcarbrecipeideas oh I would LOVE a salted caramel version!! I have found when I use an extremely low temperature to melt the cacao butter and then use bakers unsweetened chocolate with it I am able to achieve tempered chocolate I don’t know if it’s because of the unsweetened chocolate being the seed or the low melting temperature being not above the temperature to take the chocolate out of temper in the first place? Anyway it may be something you want to try. I know my chocolate has an incredible shine to it and a real snap when breaking it. To achieve the right temperature to melt the chocolate I never cut up the unsweetened chocolate and I just use the cacao butter in the chunks that it arrives in and I put both in a large fry pan that has a copper looking bottom and I turned my electric stove dial to the very last line on the dial before it turns it off. And I never walk away from the chocolate as it melts I constantly move it around in the pan. Anyway perhaps it’s something you may like to try. 🥰🙏🏻🇨🇦
@@leannekenyoung Thank you for sharing! I have actually tried tempering but the problem is that the chocolate cannot set at room temperature as I live in a hot and humid climate. Because of that I also can't store the chocolate at our warm to hot room temperature. So in the end I have to refrigerate the chocolate but they have a nice shine with a good snap. But it defeats the purpose of tempering in my case. Tempering and setting of chocolate requires a work room condition of 64F or 18C with room humidity not exceeding 50%. And they must be stored at room temperature of 55-60F or 13-15C. So unless you have these conditions then you can try tempering.
Low oxalate white chocolate thank you!!!
White chocolate latte: stevia, cocoa butter, salt blended in hot water or coffee. So good!! Try it for evening fat fasting training blended in hot water.
If you’re avoiding oxalate, then I regret to tell you stevia is not your friend. It’s very rich in oxalate.
Especially if you have any health concerns involving your kidneys.
@@cassgray9340 ok thank you.
Fortunately I do well with the one I use maybe because I keep a low ox budget? I haven’t seen it on my lists I look up. I keep checking.
😎👌👍🖖✌😁
Y did not mention the right tempurating
If I don´t have any keto powdered milk may I use the liquid ones?
It is best to use powdered ones as liquid will make the chocolate soft.
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Wondering why my cocoa butter is white in color? Is there any difference?
Oh I am not sure about that as I have only seen them in yellow color
Has anyone tried this without any sweetener??? I'm curious if it would taste bad or actually quite nice!!
does it taste like coconut?
No it does taste like milky chocolate as we are using cocoa butter
@@lowcarbrecipeideas ok, would wild tusker coconut milk powder work?
No recipe link ? Can you update please
Sorry I just added the link to print. Thanks for highlighting !
Why sicu a long entry. Why don't you speak. Unfortunately it is with nothing
so where is the info on tempering the chocolate?
Please see the description box below video for explanation on why I am unable to do tempering🙏