Make REAL WHITE CHOCOLATE at home! (Sugar-Free, Low Carb)
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- Опубліковано 23 кві 2021
- Check out our Instructional video and recipe for Low Carb, Sugar-Free WHITE CHOCOLATE!?
This is a big one folks.
IT. IS. AWESOME!
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Have a look at our other videos for more fun and good-tasting low-carb recipes that the kids will love, and not just eat because they have to...
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lowcarbwithkids.com/low-carb-... - Навчання та стиль
If you can get heavy whipping cream powder instead of milk powder it comes out super low carb. 😉
Great tip! Thank you for sharing. I will definitely check it out!
Thanks. Great video. Love the fact that you show the ingredients at a normal pace rather than going quickly.
Thanks for the input ;-)
dude this is awesome, thanks for sharing this recipe!
Any time!
thank you so much. I have tried so many times to make white chocolate and failed. your technique looks great! I am hopeful again to give it another try! :)
You can do it!
My dreams of keto white chocolate macadamia cookies just came true! Thank you.
We are gonna wanna see that one! If you get it going, share the recipe. Maybe I can make a video of it ;-)
@@LowCarbRecipeswithKids Will do.
Ty
Just a pleasure.
please keep posting i need more gluten free, low carb and sugar free
Will do! A little busy these last months due to life getting in the way. We hae lots more recipes ready that we need to shoot. ;-)
Was not expecting to find a 3 ingredient white chocolate recipe~ Wow! I suppose I was imagining vanilla & salt, maybe some scraped vanilla beans or protein powder, etc- along with the three ingred. you used. Had no idea white chocolate was so simple. May I ask please, do you get a strong vanilla/white chocolate taste, or is maybe the cocoa butter flavor most dominant? Thanks- in advance- for any further information. ~Samantha in AZ
Hi there. Thanks for the comment. It actually does not taste like cocoa butter at all. It's actually quite sweet as the amount of sweetener to cocoa butter is quite a bit more with the absence of bitter cocoa powder. The challenge for me is to get more and more vanilla in there.. without breaking the chocolate. I've found it works best if I add vanilla extract right into the melted cocoa butter, and whisk it in vigorously as it doesn't really combine with the cocoa butter oil. I then add my milk powder.
Let me know how it turns out!
~LCWK Dad...
How about vanilla powder?
@@Homeschool4Christ Yes! I've since been making quite a bit of this, & have found that both vanilla bean powder, along with vanilla flavored "Sweet Drops" or vanilla Stevia drops combine nicely without seizing the chocolate. I also use a tiny bit of sunflower lecithin sometimes, as an emulsifier~ though it's not necessary unless I'm adding in butter or some other ingredient that needs help blending in with other fats.
What do you think about using tapioca starch or some other starch,guar gum,etc - something "from" market chocolates?
With that,you wouldnt need to divide cacao for melting.
Hey there. When I started figuring out low carb chocolate... I started with how to make REAL chocolate. Real chocolate has only 3 ingredients. Cocoa Butter, Cocoa Powder and Sugar. The method of tempering chocolate by either seeding or folding is what is considered the only way to make real chocolate. When you get the seeding on point, your chocolate is REALLY "snappy", as you can hear in this White Choc video. The store-bought stuff actually does not really resemble real chocolate, and should actually be referred to as 'Candy Bars". That being said, some store-bought chocolate is SO NICE, I won't mind being able to recreate it!
If you are asking just for the chocolate "hardness", tempering is actually really easy once you get the hang of it. If you are asking to make it taste more like the "Candy Bars", then I invite you to experiment and let us all know what you found in your efforts! I have not yet added much more than a few spices (salt, chilli), and vanilla or orange flavour.
P.S. Make sure to watch my dark chocolate video for a much more detailed explanation on tempering (If you haven't already).
ua-cam.com/video/5ApLmsyldiQ/v-deo.html
Cheers
Can I use Monk fruit instead of Xylitol?
Hey there. I have not tried it, but any "dry" sweetener should work. You might have to play around with the quantities to see how it affects the setting of the chocolate. Please give it a try and let us all know how it worked out!
Same issue as someone else here. Blended cream powder and monk fruit erythritol sweetener and soon as mix with melted cocoa butter it turned to paste quick then separated looking gritty. Even tried blended after but just wouldn't mix. Can only think to blend it as soon as mix both next time. So frustrating as its waste of ingredients.
Defiantely not the erythritol, as we often use that. Might be the "cream" powder? Try with normal "milk" powder instead?
Mine keeps separating from the sugar - sugar not dissolving in the cocao butter. Resulting in gritty chocolate. I have the snap but very gritty.
Did you blend your sugar with a high speed blender? (I take it you are not using "sugar" but a sweetener?). What are you using?
Erythritol is famous for being gritty, if that's what you're using.
It,s this milk powder sugar free?
The Milk Powder I use shows 3.4g sugar per tablespoon. If you average it out over the recipe tho, a block of chocolate still has very few carbs.
@@LowCarbRecipeswithKids ok thanks for your answer.
Can i use it while i have type 1 diabetes !
Hi there. I am not in a position to give medical advice, so I suggest you look at all the individual ingredients and make sure it will fit your requirements. To my knowledge, low carb is great for diabetics, but please make sure you do your own checks and balances!
Does your chocolate melt when is out of the fridge? I followed your recipe but instead of Xylitol, I added stevia mix with Erythritol. While great straight from the fridge with a really nice chocolate snap, if left outside it melts. Does your melt too? Cheers
Hey there. No, my recipe, with xylitol, sets rock hard with a NICE snap by just sitting on the counter. I am not sure how the stevia/erythritol combo would effect the recipe, but did you make sure to "temper" the chocolate correctly?
can this chocolate be toasted?
Is that a thing? Have never tried...
@@louisvantonder5068 white toasted chocolate syrup for coffee😅
@@emilyhu5861 Sound very not low carb haha. Give it a try, let us know?
@@louisvantonder5068 Ya, trying to find keto way for that drink and found your white chocolate recipe. Sure, will try and let you know. Hope it works.
@@emilyhu5861 Please do! I have not had much luck caremalizing xylitol... so not sure it the "toast" will be what you want, but please let all off us know. We are all here for the same reason.. we love sweets and chocolate 😇
How many calories would one piece be
About 35 calories per block, if you make 32 blocks from the recipe.
Pure milk powder still has sugar though
Agreed, as with milk. Anything that contains carbs, essentially contains some form of sugar, albeit not "table" sugar.
How many calories for the entire recipe
Hi Ellen.
1086 kcals for the 170g recipe, by my calculation.
But I am confused how this is sugar free, milk powder has sugar
Use a pure milk powder. (Pure evaporated milk). Milk does have some carbs, yes, but the recipe uses milk (in powdered form), but no actual sugar, as in ingredient.
No way to find the recepy on your website. Can't you just type it in the description or at least insert the correct link? People look for something in particular, not the whole website.
Hey there. I see we omitted to add this one to the website. We'll get to it, but for now the ingredients and amounts are as per the video. Thanks for watching!
Thank you. It is very kind of you to answer and see tuo it.
I’m going to this so thank you. But please the Music is horrendous and feels like some sort of brain torture plus it is drowning out your voice and instructions.
Thanks for the feedback.