Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

The inspiration for this site was my son. To learn about our journey to restore his intestinal and neurological health read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  

 

 

 


 

 

 

« Chocolate Pomegranate Clusters | Main | Falafel Republic™ | FREE Samples & More! »
Tuesday
Dec062011

Low-Sugar & Sugar-Free Chocolate Recipe

I am no chocolatier. I am no pastry chef. I am just a mom who spends a lot of the time in the kitchen experimenting and playing. I'm also a mom who is learning to let go of [some] of her perfectionist ways and say "that's good enough."

And so it was with this attempt at chocolate making. I did some reading up on it; how to temper it, all the technique involved. Bah, too many steps, too complicated."Let's just go melt some cocoa butter, throw in some cocoa powder and some sweetener and run with it," I thought.

My apologies to the chocolate artisans who will clutch their chests at my amateur chocolate making technique, but for me this homemade chocolate was "good enough." And best of all, it's dairy-free, soy-free, and just oh-so-lightly sweetened with coconut sugar and stevia—or make it sugar-free by sweetening to taste with stevia alone (for some, an acquired taste).

Maybe one day I'll have that extra time to devote myself to learning the art of chocolate making and how to temper correctly. But for now, I've got a pile of dishes to wash and a diaper to change so I can live with a little "bloom" (bloom is that whitish discoloration that sometimes develops on chocolate. There is nothing wrong with it and it does not affect the taste—it's what happens when chocolate is not tempered correctly). If you can to live with some bloom, too, give this homemade chocolate a try. So easy! And if you can't do cocoa, use carob. Just be forewarned—this chocolate is intended to be nibbled on as you would a chocolate bar and not for baking chips. I tried breaking these into chips and adding to cookie dough—not recommended—they liquified during baking. One day I will figure that one out.

Low-Sugar and Sugar-Free Chocolate (or Carob)

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Easily Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Easily ACD (use carob and stevia only)

Makes:  Approximately 4 ounces
Prep Time:  5 minutes
Set Time: 1-3 hours

Ingredients:

2.5 ounces plus 1/2 ounce pure, food grade COCOA BUTTER (I order these chips)
1 ounce (approx. 1/4 cup) good quality COCOA POWDER or CAROB POWDER
0.5 ounce (approx. 2 tablespoons) powdered COCONUT SUGAR (see notes) (omit for sugar-free version)
2 scoops (about 2 pinches) pure STEVIA EXTRACT POWDER (add additional scoop for sugar-free version)

Directions:

1. Using a double boiler, heat cocoa butter over very low heat just until melted. Make a makeshift double boiler using a pot filled with a couple of inches of water and place a larger stainless steel bowl on top.

2. Remove from heat and stir until completely melted.

3. Working quickly, whisk in cocoa powder, sugar and stevia. Whisk until smooth. Stir in remaining 1/2 ounce cocoa butter and stir until melted.

4. Pour into moulds or line a small, shallow, flat-bottomed dish with parchment, fill with chocolate. Allow chocolate to set until hardened in a cool place. You can rush the process by chilling in the refrigerator (probably another technique no-no). Once hardened, chop or break chocolate into desired sized chunks. I found these great silicon ice cube tray at Ikea and on Amazon and use them as moulds. Once hardened the bars pop out with ease.

5. Store in an airtight container in refrigerator.

Notes:

Cocoa Butter: I use these chips from ChefShop. They are much easier to work with than a solid block of cocoa butter. If a block is what you have, I suggest grating it prior to melting.

Cocoa Powder: The better quality chocolate powder you use, the richer the chocolate will be. I have been using raw cacao (cocoa, same thing) powder from Foods Alive. But the powder you use need not be raw.

Stevia Powder: I usually bake with NuNaturals NuStevia Vanilla Liquid. But for this recipe I am using the powdered form—NOW® Better Stevia pure extract powder (any brand should work, just ensure it is pure stevia with no fillers or additional ingredients).

Coconut Sugar: Coconut sugar can be quite coarse. For this recipe we want it milled to a very fine powder. This can be done in a high-powered blender or coffee mill/spice grinder. Coconut sugar is a sugar produced from the sap of cut flower buds of coconuts. Coconut sugar has been used as a traditional sweetener for thousands of years in South East Asian regions where the coconut tree is in abundant supply. It is lower-glycemic with caramel undertones. Amy over at Simply Sugar & Gluten-Free offers a nice write-up on coconut sugar as does Kelly over at The Spunky Coconut.

Using Stevia in Combination with a Natural Sugar: Using a natural sugar in combination with stevia helps counteract the aftertaste of stevia that turns some people off. However, if you are following a no-sugar diet, stevia can be your best friend and can be the single sweetener used in this recipe. Just do not over do it, I suggest sweetening to taste. Some liken the taste of stevia to that of artificial sweeteners, but stevia is 100% natural and zero-calorie!

...........................................................................................................................................

Giveaway Winner

Congratulations Jan, you are the winner of Elana Amsterdam's Gluten-Free Cupcakes cookbook! I do not have your email, so please get in contact with me with your mailing address so that I can send you your book. xo

"Lexie - I just found your site. It was recommended by a friend. Awesome job! I'm looking forward to spending some time poking around here! :) I have an adorable granddaughter with a severe gluten allergy, she inspired me to go gluten-free and lo, it has immensely helped to clear up the eczema I have battled all my life!"

Reader Comments (13)

There is absolutely no bloom on that chocolate--it looks perfect! I think we must be chocolate soul sisters. I made homemade chocolate with raw cacao and it's almost identical to this (except I didn't have the cocoa butter--coconut oil had to stand in). There is nothing like chocolate, and there is REALLY nothing like homemade chocolate!! Yours looks absolutely flawless, missy, so no need to be humble! ;-)

December 6, 2011 | Unregistered CommenterRicki

Damn, er darn it! I've got all this stuff in my pantry as well as those ice cube trays hubby brought home by mistake. Truthfully I've been considering making my own chocolate and now I can. Yours look so pretty too with all that gold foil going on. I wouldn't worry about them not working like chocolate chips, I understand that's a different recipe, meant to be difficult to melt, it's why they don't recommend you use chips when tempering chocolate. As you say though, who has the time? Thank you for another beautiful post.

December 6, 2011 | Unregistered CommenterLaurel

You are seriously my BEST FRIEND right now!!! I can't wait to give this a try! Thanks so much for making my life a little "sweeter"!!!!

December 6, 2011 | Unregistered CommenterKaren

Well, Ricki, of course I hand picked out the pieces that did not have any bloom : ) OKAY, I am going to email you now for the recipe of yours ... so that I can link it to this post. xoLexie

December 6, 2011 | Unregistered CommenterLexie

Karen, let me know how it works out for you. : ) For my little guy on the candida diet I made the stevia sweetened version using carob. Carob kind of has an inherent sweetness. It wasn't half bad just sweetened with stevia. Plus, it's been two years that I've been low sugar and anything much sweeter I just can't tolerate. : ) xoLexie

December 6, 2011 | Unregistered CommenterLexie

Karen ... thanks for the "sweet" words! xoLexie

December 6, 2011 | Unregistered CommenterLexie

Yum, Lexie!! Looks so good! I make some chocolate chips sans cocoa butter....was going to post next week. Will check out your source for cocoa butter. I agree with you about powdering the coconut palm sugar - that's what I do when I make my chips. Otherwise it just doesn't melt down.

Thanks for the mention!!

Hugs,
Amy

Amy ... yes, totally! That's the one fussy thing about coconut sugar. I just can't seem to get it to dissolve. Powdering helps ... in baking, too (as you know) ... especially light cakes. When your post goes live let me know and I will link to this one. xoLexie

December 6, 2011 | Unregistered CommenterLexie

Wow! These are beautiful! Your'e so clever!

December 6, 2011 | Unregistered CommenterHannah

I can't tolerate sugar either, so i make my own using carob, similar to yours. I just melt unsweetened carob chips, add some vanilla and Valencia flavoured Stevia drops, and also add some chopped fruit like banana and pineapple or even nuts....then freeze it. Sugar free carob bark. YUM!

December 20, 2011 | Unregistered Commenterbarb

Barb, sounds divine! What brand of carob chips do you use? I am always looking for new products to try : ) Thanks for sharing. LOVE the addition of the fruit.

xoLexie

December 20, 2011 | Registered CommenterLexie

You're right- as a chocolate maker I read this and nearly had a heart attack lol. It was a fun read though. And I promise the day you learn to temper you'll laugh at how easy it is.

April 6, 2014 | Unregistered CommenterDeanna

Deanna, I am glad I was able to entertain you :) Feel free to give me some pointers, ha! xoLexie

April 6, 2014 | Unregistered CommenterLexie

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>