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Wednesday, December 11, 2013

CANDY ROUND-UP FOR YOU FOR THE HOLIDAYS



 WHITE CHOCOLATE
Do you love white chocolate but you cannot handle too much of the sweeteners used in sugar-free chocolate?  This tastes even better than some white chocolate brands available in stores. I need to make some more!  I can eat white chocolate with abandon, but for me it's always a risk to eat regular chocolate, as I still get migraines, 10 years after entering peri-menopause.  I think chocolate was my favorite to use in desserts.  So any chocolate confections or desserts you see from me, are usually brought to you with a price I pay for tasting my chocolate creations, despite the threat of a migraine.  I think part of it is, I hate food deprivation, and when it comes to chocolate, I feel very much deprived.  However, I have in my lifetime probably consumed more chocolate than most people, so don't feel too sorry for me. ;)  If you can enjoy eating sugar-free chocolate desserts with abandon, feel happy!  I am happy for you too.  Taking the magnesium that Maria Emmerich suggested did help, but I found it was interfering with my sleep (everyone is different, but my son had the same problem as me) and since I also take other supplements, etc. it's difficult to remember to take them 4 hours apart from the other stuff and not too close to bedtime.  Maybe I need to put the magnesium in a better spot, so that I can remember to take it.  Did you know that if you have a craving for chocolate, you could be low in magnesium.  That is an interesting fact to consider. 

2 oz cocoa butter (60 g)
2 tbsp coconut oil (30 mL)
Sweetener to equal 2/3 cup (150 mL)
  Sugar**
1/2  cup whole milk powder, OR (125 mL)
  skim milk powder***

In double boiler, over medium heat, melt cocoa butter, white chocolate and coconut oil, using a whisk to make sure the chocolate melts completely.  Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 8 x 4-inch (20 x 10 cm) loaf pan.  Freeze until firm.  Cut into squares.  Keep in the refrigerator.

Variation:  For thicker, harder chocolate, use 2 oz (30 g) sugar-free white chocolate.  Use a 9 x 5-inch (23 x 12 cm) loaf pan.  (However, my preference is the first recipe). 

Helpful Hints:  **I used Natural Mate®erythritol/sucralose concentrated powder (15 tiny scoops - scoop comes with the product), however, feel free to use your preferred sweetener (usually powdered erythritol plus concentrated stevia or sucralose drops works well for confections).  There is a stevia version as well, if you prefer.  Available on Amazon.com  ***Skim milk powder is sometimes rather coarse – blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder – available in the Hispanic section of Super Walmart or Publix or in Costco.  This should only be an occasional treat as it is high in calories.  It would probably make a good fat fast item.  

Yield:  18 (6 x 3) servings
1 serving
66.5 calories
1.0 g protein
6.1 g fat
1.5 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 


MILK CHOCOLATE BAR


















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