FOR DARK CHOCOLATE USING UNSWEETENED
CHOCOLATE
(makes 8 ounces, or 225 g):
3 ounces (85 g) unsweetened chocolate
3 ounces (85 g) cacao butter
1/3 cup (50 g/1.8 oz) erythritol or
Swerve, powdered
1 teaspoon sugar-free vanilla extract or
½ teaspoon vanilla powder
Pinch salt
Few drops liquid stevia, to style (non-compulsory)
Instructions:
To make darkish chocolate utilizing unsweetened chocolate: Soften the unsweetened chocolate and cacao butter in a double boiler, or heat-proof bowl positioned over a small saucepan crammed with 1 cup (235 ml) of water, over medium warmth. Take away from the warmth and put aside. Stir within the erythritol, vanilla, and salt. If you’d like a sweeter style, add the stevia. Pour the chocolate into sweet or chocolate molds or onto a parchment-lined baking sheet. Let it harden at room temperature, or within the fridge.
Take away from the molds. Retailer at room temperature or refrigerate for as much as 3 months.
