HOW TO MAKE KETO HOMEMADE WHITE CHOCOLATE | JUST 3 INGREDIENTS | DAIRY FREE | VEGAN

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Sugar or sweetener melts with water but not oil so that's why commercial companies have special machines to make the granulated sugar smooth and the process takes a few days. That's why homemade chocolates will be grainy, but they still taste good, and we can customize the chocolate and control the ingredients and quality.

Tempered chocolates have a shiny and glossy look, a good snap and can be stored at room temperature. Tempering chocolates requires a work room condition of 64F or 18C with room humidity not exceeding 50% and must be stored at room temperature of 55-60F or 13-15C. So, no wonder it could not work for me as I live in a hot and humid climate.

So, if you are like me, living in a hot and humid country, don’t bother with tempering unless you’re going to rely on air conditioners all the way from tempering to storage. But if you have a suitable climate and wish to do tempering of chocolates, there are tons of information on the internet.

This is a simple process of making homemade white chocolate. The only downside is that these chocolates need to refrigerated or frozen and eaten straight from the fridge or freezer.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 10 @ 25 g each]
NUTRITION INFO PER SERVING
Total Carb = 1.0 g
Dietary Fiber = 0 g
Net Carb = 1.0 g
Calories = 150
Total Fat = 15.9 g
Protein = 0.6 g

INGREDIENTS
Cocoa Butter = 120 g / 1/2 cup (Cocoa butter is the main ingredient. As cocoa butter comes from the cocoa seeds, it has a chocolate flavor. Hence, cocoa butter is highly recommended for this recipe. You can still choose to use coconut oil or butter, but it will taste just like candy without any chocolate flavor)
Unsweetened Coconut Milk Powder = 60 g / 1/2 cup
(Note: Regular white chocolate uses milk powder which is not keto friendly. Using unsweetened coconut milk powder is a good alternative and you can buy it online or in supermarkets. Alternatively, you can use unsweetened heavy cream powder, but it is not dairy free.)
Powdered Allulose = 50 g /1/4 cup
Salt = 1/8 to ¼ tsp (optional)

IMPORTANT NOTES
1. Water is an enemy for chocolate as it will seize by turning into a paste. So, try not to get any water into the mixture.
2. Using liquid sweetener, flavor, milk or cream makes the chocolate softer so to avoid this, try using powdered ingredients unless you do not mind softer chocolate.
3. Before storing the chocolates in the fridge or freezer, it is best to wrap them tightly with chocolate wrappers to prevent them from picking up odors or condensation.

DIRECTIONS
1. Prepare the silicone molds.
2. Use a double boiler method over low heat. Bring a pot of water (1 inch high) to a simmering level and top with a suitable glass or steel bowl.
3. Add the cocoa butter and let it melt, stirring occasionally.
4. Add the powdered sweetener and stir to mix. It will not dissolve in oil as explained above.
5. Add the coconut milk powder, salt and mix for a while. The coconut milk powder I used were a bit coarse, so I grind it further in my multi grinder. If yours is very fine, then you do not need to do this.
6. Remove from heat and continue to stir for a while to bring down the temperature.
7. Transfer into a tall container or jug for easy pouring and avoid any splattering. Blitz with a handheld blender. This helps to make it slightly smoother.
8. Pour into the silicone mold and tap a few times. Top with nuts or unsweetened dried fruits of your choice then chill in the fridge or freezer until set.
9. Remove chocolates from molds and wrap with the chocolate wrappers. Store in a container and place in the fridge or freezer.