Since reading about allulose, I decided I’d make some chocolate that I could give my kids (and myself). I used a recipe from a fat bomb book:
The recipe is basically 1 part 100% chocolate to 1 part cacao butter, melt over double boiler. Add allulose + some vanilla. That’s about it.
My issues:
-
I think I overcooked the chocolate/cacao butter, as it became liquid. Oddly, it STILL had some chunks in it, which I didn’t realize there until later. Is there a temperature over which I shouldn’t go? (I have multiple thermometers, including an infrared one.)
-
The end result was gritty. In her other recipes, she puts the liquid into a food processor. Maybe I use that? Or a stick blender? (The allulose was powdered, though I could powder it more I guess.) Or put it in while the chocolate is still over the double boiler?
-
I added some liquid Stevia glycerate. I made it too sweet…yet too dark at the same time. My kids will never eat it. I can fix this next time.
-
How can I make it lighter and creamier? Add more cacao butter? Can I add something like cream? Anything else?
-
Anyone suggest a good 100% chocolate? Or should I use something lighter, like 80% (but this will be higher carb)?