Chocolate fat bomb help needed

(Becky) #1

My fat bombs keep separating when chilled. What am I doing wrong? I am melting one jar of coconut oil and 8 ounces of butter and 1 serving of 85% dark chocolate together. They look mixed when pouring into molds but as soon as they start to cool down they separate into a layer of white on top. The first time I made them, they didn’t separate but the last three batches have separated and for some odd reason, I can’t eat them looking like this…lol. They work fine as convenient fat sources for bulletproof coffee. Please help.

(Blyss (Old @Charmaine)) #2

You’ll get better results by using cocoa powder rather than the chocolate bar when involving coconut oil.

(Becky) #3

Thank you, Charmaine! Is it the coconut oil that is causing the problem? I got a great sale on Lindt 85% bars and want to use them up before they expire…yeah, I went overboard…lol! So if you have any suggestions for using them without too many carbs, I’d appreciate it.

#4

on youtube there are many videos showing how to “temper” chocolate. Just type “how to temper chocolate” in the search, and you will see the technique and what signs to look out for when the chocolate is still in its melted form

(Wendy Peterson) #5


Try these, so yummy!!

#6

In the meantime you can freeze the Lindt. I think it will last for a while when frozen.

(Kristin Rogers) #7

Make sure it’s super sealed up - or it will pick up funky freezer smells. Bleck!

(Becky) #8

Thanks! It helped to watch the videos about tempering! I can’t wait till I get a chance to try it out.

(Blyss (Old @Charmaine)) #9

Although when you’re ready to eat the Lindt - it’ll look ashy, but it’s still good!