Cooking with Coach Roxana
Today, let's make some homemade keto chocolate. I want to say guilt-free indulgence, but this should really be a rare treat.
Crafting your own chocolate not only ensures quality ingredients but also allows for creative variations to suit your taste buds. However, remember, even though it's keto-friendly, stick with a serving.
Before we jump into the recipes, let's talk about cocoa butter. Besides its role in chocolate making, cocoa butter contains stearic acid, a type of saturated fat. Despite its classification, stearic acid is unique; apparently, it doesn't raise cholesterol levels and may even lower LDL. It's considered neutral or even beneficial for heart health in moderate amounts. One more reason to eat homemade chocolate.
Just to be clear, I am not endorsing chocolate as a health food.
A fun tidbit from my experimentation: salt doesn't dissolve in cocoa butter! As luck would have it, every time I let someone try my chocolate, they got the salty piece. I dodged them until my second batch. Now I know why no one likes my chocolate :)
Since regular salt doesn’t dissolve in cocoa butter, I opt for Keto Chow Electrolytes. This liquid form delivers the desired saltiness uniformly, enhancing the overall taste without the texture of undissolved salt.
I started with the base:
- 500g cocoa butter
- 4ml Keto Chow Electrolytes
- ⅛ tsp of pure monk fruit extract
Melt the cocoa butter in a double boiler to ensure gentle, even heating without burning.
(Calories: 150 kcal, Fat: 15g, Carbs: 3g, Protein: 1g)
- 75g Milk Powder
(Calories: 160 kcal, Fat: 16g, Carbs: 3g, Protein: 2g)
- 80g Cocoa Powder (with additional monk fruit to taste)
(Calories: 170 kcal, Fat: 17g, Carbs: 4g, Protein: 2g)
- 40g Milk Powder, 40g Cocoa Powder
(Calories: 180 kcal, Fat: 18g, Carbs: 4g, Protein: 2g)
- 60g Milk Powder, 20g Cocoa Powder
(Calories: 190 kcal, Fat: 19g, Carbs: 4g, Protein: 2g)
As these creations set in their silicone molds, I notice that the white chocolates separates. Using a high-power blender might better incorporate milk or coconut milk powder into the mixture. But then again, there is the mess to consider. So, I'll live with the optical separation. The taste is great.
An earlier chocolate making trial - not using silicone molds, but a tray lined with baking paper - showed separation only along the edges.
Before working on this recipe for the blog, I tried other variations. Adding hazelnuts, blueberry powder, raspberry powder, unsweetened coconut flakes, and as soon as Amazon delivers, I will be adding liquorice powder. The possibilities are endless.
I will also try using RX Allulose as a sweetener. Read last week's blog on the hidden talents of allulose.
Bon Appétit,
Coach Roxana
Store chocolate in the fridge and make small batches, as these are delicious and may be too hard to resist.
Written by Roxana Soetebeer, MHP, PHC
Published May 4th, 2024
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