Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.
As I lately have some time, I had been searching on the web the other day. In need of new, stirring tips, inspiring meals that I’ve never tried before, to astonish my family with. Hunting for quite some time unfortunately couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I came across this tempting and easy treat simply by chance. The dessert looked so mouth-watering on its snapshot, it required quick action.
It absolutely was easy to imagine how it’s made, how it tastes and how much my husband might like it. Mind you, it is quite easy to delight the man in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyhow, I got into the site: Suncakemom and simply followed the simple instuctions that had been combined with great photographs of the method. It really makes life rather easy. I can suppose it is a bit of a hassle to shoot photos down the middle of cooking in the kitchen as you most often have sticky hands and so i highly appreciate the hard work she put in for making this post .
With that said I am inspired to present my own formulas similarly. Thanks for the thought.
I was fine tuning the initial mixture to make it for the taste of my family. I can tell you it absolutely was an awesome success. They loved the taste, the overall look and loved getting a delicacy such as this in the midst of a hectic week. They basically asked for more, a lot more. So the next time I’m not going to make the same mistake. I’m going to multiply the volume to get them happy.
Thanks to suncakemom for the yummy keto chocolate recipes.
Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
In case we are making chocolate with nuts, grind the nuts if desired.
Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
Remove the chocolate from the form or parchment paper.
Cut it up if desired and serve.