Bacon nectar (fat) chocolate

(eat more) #1

i made this. i’m still on the fence as to whether i like it…

2T coconut oil
1T bacon nectar (fat)
2T unsweetened baking cocoa
truvia to taste (prob 1t ish)
smidge of vanilla (prob 1/4t)

  1. melt coconut oil/bacon fat (20 seconds in microwave)
  2. mix in other ingredients
  3. spoon into silicone candy mold or mini cupcake liners
  4. pop in freezer until solid (30-60 min )
#2

Everyone has their own tastes, but given relative quantities of the other ingredients, I’ve tried similar concoctions and found that 2T cocoa is too much even for me and I love chocolate and will even eat completely unsweetened baking chocolate.

I’ve also found that the resulting taste can depend a lot on the coconut oil itself - some of the ones I’ve tested didn’t have a strong coconut flavor, but the mixture reminded me of sugar alcohol in mouth “feel”, so I’ve started using 1 part coconut oil to 1 part butter instead of 2 parts coconut oil.

I’ll also use raw cacao butter instead of the coconut oil, but it is still rock solid at room temperature and I have to chop it up before it will even melt properly and it’s also more expensive.

Let us know if you find a variation that works for you. :smile:

(eat more) #3

me too…it’s not the chocolate…i’ve even eaten the cacao butter right out of the bag lol
it’s the sweetener and the bacon fat that i’m unsure about.
i used to make “coco crack” back in the day…with agave nectar…“they” said (and still do) it was low glycemic :stuck_out_tongue_closed_eyes:

for sure haven’t found a sweetener that works for me with homemade chocolate.

this is the cocoa and i do like it (costco holiday item)

IMG_0662.PNG740×696 459 KB

#4

I use the Hershey’s Unsweetened Cocoa Powder, so that’s probably it. I tried a different organic cacao powder from the one you have listed and it tasted horrible to me, so I’ll have to try something else.

One thing I like about raw cacao butter being solid is that I can take little pieces and break them off to eat like little candies. :wink:

One thing I’ve noticed about using anything with erythritol is that it mixes better when it is finely ground and Truvia normally comes in a pretty coarse texture. Does yours mix in well with the other ingredients? If not you might grind it first.

I’ve also used a little bit of cinnamon when using cocoa powder and it works pretty well to increase/enhance the sweetness.

(eat more) #5

i like Wondercocoa too. (link is not amazon because their price is almost double Whole Foods’ price which is expensive to begin with LOL)
http://www.netrition.com/wonderslim_wondercocoa.html

i’ve powdered it, i’ve added salt, cinnamon, flavored syrups (like torani/skinny syrup), and all of the other AS…except pure sucralose (i’m cheap), and monk fruit…
maybe i am not a keto chocalatier and should just order the choczero already :joy: