Sugar Free Keto Milk Chocolate
Servings: 4
Simply delightful and way healthier than read-made milk chocolate.
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Ingredients
- 25 g Callebaut 100% cocoa mass
- 30 g cacao butter drops - chopped or broken into small pieces
- 15 g cream powder - or milk powder if you don't mind more carbs
- 30 g allulose
- ¼ tsp pure stevia powder
- ⅛ tsp sunflower lecithin - optional
Instructions
- weigh sweeteners and cream powder directly into a coffee grinder and blitz 2-3 seconds at a time to obtain a fine powder - stop once it starts to become a paste; transfer to a small bowl.15 g cream powder, 30 g allulose, ¼ tsp pure stevia powder
- weigh chocolate and cacao butter separately in individual small bowls.25 g Callebaut 100% cocoa mass, 30 g cacao butter drops
- half-fill a small pot or milk jug with water and bring to a fast boil, then turn the heat down to the lowest setting.
- put the cacao butter bowl over the pot and let it melt, stirring occasionally, then tip in powders.
- stir powders while you check the temperature with a probe/candy thermometer; when the reading shows 49-50°C, remove from heat, wipe the bottom of the bowl, and set aside to cool down, stirring occasionally.
- melt chocolate over the same pot, whilst stirring often - the temperature should reach 45°C; remove from heat and wipe away any moisture from the bottom of the bowl.
- once the cacao butter mixture and the melted chocolate temperatures are similar (about 35°C), combine them, stir in the lecithin, and cool to 27-28°C, stirring constantly (it will thicken a little).⅛ tsp sunflower lecithin
- re-heat to 30°C whilst stirring constantly, remove the bowl and wipe the bottom.
- cool the milk chocolate a little by stirring once again, then fill your mould cavities.
- leave to solidify at room temperature (ideally 18-20°C) preferably overnight, before un-moulding - don't be tempted to refrigerate it to speed up this step.
- this milk chocolate will remain solid at room temperature.
Notes
Without a conching machine, it’s impossible to obtain the silky smooth texture of factory-produced milk chocolate.
Chocolate is very finicky. Grinding the powders reduces the inevitable gritty texture in home-made chocolate that isn't tempered. The stated temperatures prevent scorching, and the heat-cool-reheat process allows different size crystals to break down.
I do not recommend using a microwave instead of bain-marie, as it does not allow you to be sufficiently hands-on. With a bain-marie you can easily check the temperature with a probe/candy thermometer and quickly lift the bowl away from the steam/heat if necessary. Plus you can keep stirring to speed up the melting process.
If instructions aren’t followed exactly, your milk chocolate may deliver a sandy mouth-feel, and/or develop lighter patches once hardened, but it will still be perfectly edible.
Use Metric Scales to weigh ingredients accurately.
Nutrition
Serving: 1bar (25g) | Calories: 132kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 14g
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