Chocolate Pecan Chunks..... Why mess around?

chocolate
(Richard I Houghton) #1

Okay, I was making a plain chocolate recipe that fills four silicone candy bar molds. Then since I love pecans, I added some pecan bits and it was so much better than the plain chocolate bars. Then this led me to the ultimate conclusion that I did not have to break up the pecan into bits and I did not need to use a mold, either. I place 1 cup of whole pecans in the bottom of a flexible plastic container (6" X 10") and pour the chocolate over them (about 1" deep). I pop it in the refrigerator until set and then cut (it breaks more than it cuts) it into chunks that are about 1-1/2 inch x 1 inch more or less.

RECIPE:
1 to 1-1/2 cups whole pecans

5 oz cocoa butter wafers
1 Bakers unsweetened chocolate bar (4 oz)
5 tablespoons Truvia (erythritol + stevia) Swerve is the same
2 tablespoonsInulin
1/2 teaspoon lecithin
2 teaspoons vanilla
1/4 teaspoon Himilian salt

Put the whole pecans in the plastic container and level them out.

Place the cocoa butter and Bakers chocolate in a double-boiler (or a small pan inside a larger one with some water in it) and melt together.

Process the Truvia, salt, and lecithin in a small coffee grinder to make confectioner’s powdered sugar.
After the chocolate is melted, take off the heat and add the vanilla, the Inulin, and begin to mix in the powdered sugar with a whisk. When it is all mixed, pour it over the pecans. Place it in the fridge to set. After it is hard, cut it into chunks. I keep mine stored in a plastic container for easy access.

NOTE: The Inulin is both a sugar and a soluble fiber. It has 0 carbs and is supposed to help the erythritol dissolve faster and adds a bit more sweetness. It comes as a fine powder and does not need to be processed with the erythritol. The lecithin is for smoothness. This is not my recipe but I love it.

#2

That’s such a great idea! I’m gonna try that for my hubby (I don’t eat nuts but he does). I have a different chocolate recipe though. My tummy doesn’t like inulin! :frowning:

#3

I toast the pecans with a bit of salt before adding them to chocolate treats.

(Full Metal KETO AF) #4

Have you ever tried allulose? It’s the most sugar like substitute I have tried. Dissolves, caramelizes, simple syrup, sugar free maple syrup whatever you want. Dissolves in soy sauce easy. Kind of more expensive than erythritol but it is better for lots of things, I use both. I don’t think you’d need Truvia or inulin, just a pinch of stevia with Allulose if you can’t do inulin. I’ve never made chocolate but you inspire me.

(Richard I Houghton) #5

No, I have not tried allulose. I buy Truvia in bulk from the source in my post. I use it and like it very much.

(Richard I Houghton) #6

I toasted the pecans on my last batch and found that I prefer to not roast them.

(Richard I Houghton) #7

What is your recipe?

#8

Here it is! I keep then frozen otherwise they’ll be way too soft in the fridge, as I’m not using binding agents such as the inulin. They’re easy to bite into frozen. :slight_smile: