HOW TO MAKE KETO HOMEMADE MILK CHOCOLATE WITH JUST 4 INGREDIENTS - DAIRY FREE | VEGAN | DELICIOUS
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- Опубліковано 21 лис 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)
Allulose(amzn.to/3CRy5cd)
Unsweetened cocoa powder (amzn.to/3cCyVPi)
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. Even though homemade chocolates may not be as refined, but they still taste good, and we can customize the chocolate and control the ingredients and quality.
Tempering chocolates 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, 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 in the internet.
This is a simple process of making homemade milk chocolate. The only downside is that these chocolates need to refrigerated or frozen and eaten straight from the fridge or freezer. They can’t be carried around from one place to another unless you have a cold weather then they may not melt as fast.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/1n...
NUTRITION INFO
[ Total Servings = 350 g ]
Per Serving of 25 g ;
Total Carb = 3.4 g
Dietary Fiber = 1.7 g
Net Carb = 1.7 g
Calories = 108
Total Fat = 11 g
Protein = 1.2 g
INGREDIENTS
Cocoa Butter = 120 g / 1/2 cup (You can also use coconut oil or butter)
Unsweetened cocoa powder = 70 g / 9 ½ tbsp
Unsweetened Coconut Milk Powder = 40 g / 6 tbsp
(Note: Regular milk 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.)
Allulose = 70 g / 8 3/4 tbsp (Note: Sugar or sweetener can melt with water but not oil so it's best to grind the sweetener to as fine as possible. You can also use erythritol or monk fruit but it's best to use the powdered form.)
Salt = 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.
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. Bring a pot of water (1 inch high) to a simmering level and top with a glass or steel bowl.
3. Add the cocoa butter and let it melt, stirring occasionally.
4. Add the sweetener and mix until slightly dissolved. It will not dissolve completely as explained above.
5. Add the coconut milk powder, salt and mix for a while.
6. Turn off the heat and add the unsweetened cocoa powder. Mix until combined and smooth.
7. Remove the bowl and stir until the temperature is a little lukewarm. As an option, you can blend it for a slightly smoother texture.
8. Pour into the silicone mold and tap a few times. Top with nuts 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
I use coco butter, cream powder, liquid lecithin, 100% dark chocolate chips and some coco powder. Save and grate a few chips into the mix right after it reaches the temperature which allows only the hard coco butter crystals to form 93F. Overheating the mix will make for very soft chocolate since only the soft coco buttercrystals form. Never add anything that contains water or you will get fudge. The science of coco fat is fascinating.
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 information. Thank You !
Thank you. Looks delicious
They look great!
Nice 👍
Delicious !
Thank you for sharing.
Greetings from Singapore.
Edith
Thank you so much for your research in this area and for writing it in your description, most helpful. Keep up the good work, well done.
So glad you found the info useful thank you 😊
Another great recipe!Thank you so much Elsie,i really learned a lot from you with my only flour of choice which is coconut as well as the links you provided for ingredients,accessories etc...KEEP UP ALWAYS THE GOOD WORK!
Awww... thank you ❤
I've been searching for months. Best one I've come across.
Thank you ❤
Holy wow! 😋
Hola, me encantan tus recetas ya e hecho varias de ellas y están deliciosas. Podrías por favor hacer un chocolate para cubrir fresas. Gracias
Small tip. It helps to mix it a bit with a hand mixer. The staff one with blades that is. Helps churn the mix a bit smoother.
Yes you're right ! You can blend it for a slightly smoother texture but after bleeding it will become thicker.
Wav great recipe, I love milk chocolate but in keto I can't eat it, but you solved my problem now I am making fastly this keto friendly milk chocolate.thanks for sharing
So glad to hear that ! Have you tried it already?
@@lowcarbrecipeideas no, I am not tried yet, but definitely will try it.
Awesome recipe! I like to use Heavy Cream Powder in mine to give me a creamy, milky-er
Chocolaty taste and texture. As always, great recipe. Thanks for sharing!
That's a good choice. Unfortunately I can't find unsweetened ones in my home country.
thanks that looks yummy, can I use liquid heavy cream instead of the coconut powder?
Adding liquid would make the chocolate softer that's why it's best to use powdered ingredients. You can try using heavy cream powder.
Will have to order the coconut milk powder, thanks
That's great! I will be using it to make keto white chocolate too.
@@lowcarbrecipeideas that's great love white chocolate
@@lowcarbrecipeideas can we used this chocolates in your chocolate chip cookies recipe?
@@marshah6969 As these chocolates are not tempered they will melt quickly when not chilled. So I think its not suitable for the cookies sorry
@@lowcarbrecipeideas thank you for replying.. I appreciated it much.. more power to the channel!
شكرا جزيلا ..
الوصفة رائعة..
هل نستطيع الاستغناء عن زبدة الكاكاو ؟؟؟
نعم هي ذكرت في الڤيديو بانه يمكن استعمال الزبدة او زيت جوز الهند وايظا اي نوع سكر ناعم مطحون صديق كيتو دايت يمكن ستڤيا پاودر على سبيل المثال
Thank you for replying ❤
Milk chocolate…………. Will be doing this soon.
😎✌🖖👌👍😁
Can I use confectionery swerve instead of powdered allulose?
Yes you can
Those chocolates look dangerously delicious. They won't last long in my household.
That is actually a good thing ! Makes your effort worthwhile hehe..
@@lowcarbrecipeideasyou do really great recipes, but I just hate the way you stick your fingers into everything- instead of using a spoon or spatula
@@whiskeywine I am so sorry about that. I will have to quit that bad habit. Thanks for highlighting 😊
@@lowcarbrecipeideas I don't have a problem with how you present your videos, no one else is going to eat them, so there is no problem and I can see how the end product will react when I try to do it myself. Keep up the good work. 😃
@@deanablythe9394 Thank you 😊
any replacement for coconut powder? seeing that it has maltodextrin in it which is about 110 in the glucemic index..
You can try heavy cream by reducing it over low heat until half its original amount but the chocolate will be softer due to the liquid. You can also try unsweetened heavy cream powder, whey protein or coffee creamer . If you can find a clean unsweetened whole milk powder it would be great. FYI I will be trying with coconut flour so if it works I will keep everyone updated 😊
thanks for the recipe! I wonder if low carb simple syrup will work for this recipe? 500g allulose and 250ml water
Here's what I mentioned at the description box regarding your question;
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.
@@lowcarbrecipeideas thanks again! 🙂
Are those room temperature stable or do they need to be stored in the fridge /freezer?
You can see all the details In the description box below video thanks 😊
Will this method make tempered chocolates? Also will it be grainy?
Yes you can temper this chocolate if you have the right room temperature as explained in the description box. However homemade chocolate cannot be as fine as commercial ones as we are unable to make the sweetener smooth even with powdered sweetener. I have explained all these in description box. So yes it will be grainy but you can blend the mixture for a slightly smoother texture. Anyhow it still taste good 👍 and if you add nuts the grainy texture may not be so obvious 😊
I have cocoa mass at home, can use that instead of cocoa powder?
Yes you can
I want to make this but I can't find allulose here. Looks delicious.
As mentioned you can use other keto friendly sweetener like erythritol, monkfruit, swerve etc in powdered form. You can get pre ground ones or just grind it yourself until powdery
@@lowcarbrecipeideas I have read/seen other makers of chocolate state that a beginner might be better off using a liquid sweetener, but other than liquid Stevia I do not know of any and haven't tried it myself yet.
@@deanablythe9394 You can use liquid stevia except that adding any liquid may make the chocolate softer. If that is fine with you then it sd not be a problem.
@@lowcarbrecipeideas It helps to cool the chocolate down while tempering, or so I was thinking, as I live in the UK, I wanted to try and temper the chocolate, but I didn't know about the way the climate impacted the process, this is when I get round to doing it. Thank you for all your help, I will try and let you know how I manage if you would like.
@@deanablythe9394 Ahhh ok ! Yes please let me know how it turns out thank you 😊
Hi, where can I buy the coconut milk powder in Malaysia? Can you provide link for Malaysian as well? Thank you!
I bought it via Lazada Malaysia. The supplier is MH Food. Here's the link;
s.lazada.com.my/s.3gDid
Most local coconut milk brands in supermarkets also have this powder which are very cheap but their carb content is much higher
@@lowcarbrecipeideas thank you for your reply. I made your keto butter cake and it was soo delicious. I have commented in your butter cake recipe page. Thank you!
@@sumashe2483 Ahhh I just saw it ! Thanks so much for your feedback ❤
Where do you find the foil wrappers?
I have provided the links to purchase in the description box below video
@@lowcarbrecipeideas oh? Hahaha! Didn’t even think to look! 😂
Can you Temper this so it snaps even at Room Temperature??
Yes you can temper it provided you live in a cold and dry climate. Please see the description box below video for details 🙏
How much sugar free dark chocolate chips should I use instead of cocoa powder, please?
Sorry I have not tried that so am not sure about the equivalent amount