Chocolate Candy

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Seal approval Gluten free

This very simple recipe results in a dark chocolate that can be savored with a meal or snack. Unprocessed chocolate is naturally low in carbohydrate, high in fiber and fat. You can use a sheet of waxed paper to spread the chocolate onto then after it hardens, break it into pieces or use a silicone candy mold. This recipe is can be modified to include heavy cream for a milk-chocolate or nuts. It can be made casein-free by substituting ghee in place of butter. Our video demonstrates how you can use a mug warmer and a silicone egg poaching container to melt the butter. The silicone container allows you to pour the mixture into molds with ease.

This BATCH recipe makes 30gm of prepared chocolate: 204 Calories, 8:1 Ratio

Fat: 21.5gm

Pro: 1gmm

Carb 1.6gm

 

Ingredients:

  • 4gm Unsweetend Cocoa such as Hershey's Natural (powder)
  • 26gm Butter or Ghee
  • 5 drops Liquid Stevia

Directions:

  1. Melt butter.
  2. Stir in cocoa and mix well.
  3. Sweeten with 5 drops of Liquid Stevia.
  4. Drop into small circles onto waxed paper or into candy molds.
  5. Refrigerate for 10 minutes or until firm.
  6. Store in refrigerator or freezer for several weeks.

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