You Can Have Your Chocolate and Eat It Too…….
I am so excited to write this post today! A few weeks ago the man behind the “sugar revolution” contacted me and asked me if I would like to try and come up with a milk chocolate recipe using Sugar 2.0. Of course I jumped at the chance to take on the challenge to create a recipe using a great product, and you really can’t go wrong when you are making chocolate. Even the worst batch is probably gloriously edible. 😉 (And you don’t have to worry about sampling it all yourself when you have a little mini chocolatier under foot at all times willing to test the quality at all stages.)
Up to now I had only made dark chocolate, so I had to put on my thinking cap and do some serious studying. I can tell you that all the studying in the world did not prepare me for my first batch. I took all the suggestions I had found, rolled up my sleeves, made a gigantic mess when I was grating the cacao butter, and ended up with a rock hard sugar ball on the end of my wooden spoon. Here is TIP #1: Do NOT grate your cacao butter. It flies all over the places, sticks to the counter, sticks to your hands, sticks to the grater. It STICKS TO EVERYTHING! I knew there had to be a better way. (I did 10 batches trying to find the fastest, and easiest way, to get this done.)
The second thing I realized is the people who were adding their dry ingredients to their melted cacao butter must have some dark magic on their side because it didn’t matter how I did it, it seized up. So, TIP #2: Do NOT add your DRY ingredients to your WET ingredients. Very bad things will happen. Don’t even melt the cacao butter in the “double boiler”. (I used a metal bowl on top of a pot with water in it.) Chop your cacao butter into eight or more pieces and melt it in the microwave in a glass measuring cup. With a big chop it takes about 1:30. Make sure that you melt a little bit extra just in case toward the end your chocolate starts to seize you can loosen it up with a little more. It only takes another drop, or two.
A coffee grinder is a must for this recipe. Sugar 2.0 is really fine, but it needs to be a powder. The powdered milk has really big granules so it is a must to grind this down as well. (I used powdered dairy milk, but I will be trying a few batches of non-dairy chocolate using other powdered milks in the future so keep your eyes open for it!) As for the cacao, or cocoa, powder I used a hand sifter after measuring it to get rid of any lumps, then I just stirred the ground Sugar 2.0, the powdered milk, and cacao powder together.
If you are still reading at this point you are a brave soul. 😉 I am really not trying to scare anyone from making this, but what I am doing is letting you know what NOT to do so you can make this as quick, and painless, as possible. This is actually a very easy, fool proof recipe. Now, on to the double boiler. You want the water in the pan to be at a simmer, just enough to keep the bowl hot. You don’t want the water boiling, or steam will come up around the bowl and cause the chocolate to seize. Any water getting into the mix will do this. If you have ever melted chocolate chips you know all about this issue. When you pick the bowl up to pour the chocolate into the mold make sure you use a rag, or pot holder, and second wipe the bottom of the bowl off so the water doesn’t drip into the chocolate as you pour it. (Sorry there aren’t any pictures of the finished chocolate in the bowl. It will seize if you wait to pour it. And it did every time I tried to take a picture!)
This is the first time I have ever used a mold to make chocolate, usually I just pour it onto a plate and break it apart. I am obsessed now, and I think that I will be “sneaking” different molds into my Amazon cart as often as I can. 😉 You can find the one I used HERE. Basic, and simple, affordable, and easy to clean. Now, if you want to get really creative you can always give something like THIS, or THIS, a try. After pouring the chocolate you can either chill it in the fridge, which takes about an hour, or if you are in a hurry you can toss it in the freezer, that will take about 20-30 minutes. I did both, and they turned out exactly the same, amazing!
Here is the best news about this chocolate! It is only 67 calories for FOUR squares! (One recipe makes two molds, 48 squares.) There is only 3 grams of sugar per serving and you get 2 grams of fiber with each luscious four square indulgence. A Hershey’s bar only has 12 squares, and only has 2 grams of fiber in the ENTIRE BAR! You really can’t beat that! And if you are wondering why fiber is so important with sugar it is a stroke of genius! Fiber blocks carbs, which in turn slows down the absorbtion of the sugar, helping to decrease blood sugar spikes. Bam!
I have one last tip for this recipe, and it is probably one of the most important. Don’t be afraid of the chocolate. 😉 Candy can be very intimidating, but this recipe only has FOUR ingredients, it does NOT require a candy thermometer, and it only takes about 15 minutes to make, aside from the cooling time. You can eat it plain, you can bake with it, you can use it on smores! It will melt in your hand just like a store bought bar, but without all the extra questionable ingredients. You can get creative and add nuts, fruit, or sea salt. (That reminds me, I salted one bar and didn’t mark it, hope hubby doesn’t get that one!) No matter how you decide to eat this one of a kind chocolate, sit back, relax, and enjoy!
OH! Just a note, you can find Sugar 2.0 on Amazon now, and you can use your Prime membership!
How do you like to enjoy your chocolate?
Have you ever used Sugar 2.0 before?
Figure Friendly Milk Chocolate
By Angie Gouchenour
2 ounces cacao butter (See notes above)
¼ cup Sugar 2.0 – ground
3 Tablespoons powdered milk – ground
¼ cup raw cacao powder, or high quality unsweetened cocoa powder – sifted after measuring
Chop 2 ounces of cacao butter (4 squares) (See above) and melt in the microwave in a glass measuring cup in 30 second increments
UPDATED: NO DOUBLE BOILER NEEDED!
While the cacao butter is melting, combine the ground Sugar 2.0, ground powdered milk, and sifted cacao powder
Dump the dry ingredients into a metal bowl and allow to sit in approximately an inch of hot water (Just as hot as you get out of the tap) in the sink while waiting for the cacao butter to melt
Gently drizzle the melted cacao butter into a well in the dry ingredients as you stir continuously adding a little dry ingredient from the edges as the mixture gets thinner
If the chocolate is to thick, or seizes after you are done adding the cacao butter add a few more drops until it is runny
NOTE: By using the sink method, rather than the double boiler, I didn’t have any problems with the chocolate seizing.
Remove from the sink and pour into the mold and chill
4 squares = 67 calories