Main Ingredients:
Cocoa Liquor: 100; Cocoa Butter: 100; Milk: 40.
Additional Ingredients:
Erythritol: 40.
Flavor: Bitter; Technique: Other; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Making Homemade Dark Chocolate with 88% Cocoa Butter for Ketogenic Diet
Weigh the cocoa liquor and cocoa butter, and put them in a container to melt in a double boiler. Because cocoa liquor and cocoa butter are very easy to melt, the water temperature should be kept at a temperature that is not too hot to touch. If you have a thermometer, you can control it at 60 degrees.
The amount of sweetener can be adjusted according to personal taste. I like to eat bitter chocolate and can’t stop once I start, so I added erythritol to reduce my food intake. If you like sweet, it is recommended to use less sweetener. The sweetener must be dissolved in milk before adding to the chocolate mixture, otherwise the sugar will not dissolve in the chocolate mixture and you will have a sandy texture.
Stir while melting, and as time goes by, it will become thicker and thicker. Then add the milk syrup and continue stirring.
Pour the mixed chocolate liquid into the mold, refrigerate in the refrigerator for half an hour, and then remove from the mold.
The heart-shaped mold weighs 2.8 grams, the square mold weighs 3.8 grams, a total of 40 sets, each set is about 40 calories, and the fat content is 88%.
