After all the discussion on the facebook page about Lily's and Lindt's chocolate bars I decided to revisit my old recipe for making them myself. I did a reformulation using Dr. Lagakos' anti-brainfog, pro-gut health, chocolate blog post as a guide.
Ingredients for 100g of 95% Dark Chocolate:
60g Unsweetened Bakers Chocolate
25g Cocoa Fat or any fat that is solid at room temperature.
10g MCT
Procedure:
Melt bakers chocolate. Best to use a double boiler but not necessary.
Add in fat source and melt it into the chocolate.
Add MCT.
Grind up GOS and sugar replacement in coffee grinder into a powder and add to melt.
Pour into muffin tin or similar and put in refrigerator or freezer.
Extra Notes: You don't have to use bakers chocolate. You can use undutched (not alkali processed) cocoa powder. 32g of cocoa powder and up the solid fat source to 53g total.
I used a blend of erythritol, stevia, and lo han guo powder. The 2g amount is for 1:1 replacement with sugar. Don't put in 2g of stevia or it will be way too sweet. To make the chocolate less dark just add a little bit more sweetener. Don't put any liquids other than pure fat into the mix or it will not come out right. Other powdered flavorings can be used like instant coffee to make mocha or BCAAs for protein. If you want to put in nuts or fruits place them in your muffin tin and pour the chocolate over it. To completely enclose the nuts in chocolate fill tin 1/2 way, freeze and then add nuts and pour 2nd batch over the top of frozen first batch.
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Ingredients for 100g of 95% Dark Chocolate:
60g Unsweetened Bakers Chocolate
25g Cocoa Fat or any fat that is solid at room temperature.
10g MCT
3g Ground up Dandelion Root or Chicory Root (or other GOS source - Galactooligosaccharides)
2g Sugar ReplacementProcedure:
Melt bakers chocolate. Best to use a double boiler but not necessary.
Add in fat source and melt it into the chocolate.
Add MCT.
Grind up GOS and sugar replacement in coffee grinder into a powder and add to melt.
Pour into muffin tin or similar and put in refrigerator or freezer.
Extra Notes: You don't have to use bakers chocolate. You can use undutched (not alkali processed) cocoa powder. 32g of cocoa powder and up the solid fat source to 53g total.
I used a blend of erythritol, stevia, and lo han guo powder. The 2g amount is for 1:1 replacement with sugar. Don't put in 2g of stevia or it will be way too sweet. To make the chocolate less dark just add a little bit more sweetener. Don't put any liquids other than pure fat into the mix or it will not come out right. Other powdered flavorings can be used like instant coffee to make mocha or BCAAs for protein. If you want to put in nuts or fruits place them in your muffin tin and pour the chocolate over it. To completely enclose the nuts in chocolate fill tin 1/2 way, freeze and then add nuts and pour 2nd batch over the top of frozen first batch.
-zoom zoom
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