Thread: Homemade LC chocolate w/VCO

OK, I've been thinking about whether I should post this or not! <grin>

I have found another use for coconut oil. I made homemade chocolate candy which was rather simple. This is a dark chocolate candy.

I'm not one to measure, I just mixed until I liked the consistency.

I used virgin coconut oil "VCO"
Dutch processed cocoa
mixture of Splenda & Stevia

Mix all together and pour into a plate. I would suggest pouring the chocolate over a plate that has been lined with plastic wrap. Chill then break into SMALL pieces...enjoy.

This chocolate must stay in the fridge because of the nature of the VCO. It completely softens at room temperature.

I found it to be a great treat, no ill effects on your tummy.

Give it a try!

Susan

Oh,Oh...
This sounds really good.
I think I have to make some.

Thanks, Susan, great idea.

Ooh yummy...and I just got my supply of coconut oil in!!

Thanks Susan!

Physician Assistant
Full-time mother of 3 boys
Started 2/13/02
50 lbs gone forever!
The joy of the Lord is my strength (and boy do I need it)!!

MMMmmmmm! How about mixing in a few whole almonds? ALMOND BARK!!

Char

Don't squat with yer spurs on!

I bet you could mix in some heavy cream too, to make it more of a milk chocolate.....(uh oh, thinking cap on overload with this info....)

Char

Don't squat with yer spurs on!

I've got a recipe for peanut butter candy (new book, due around Christmas) that uses this principle. I used butter, but the coconut oil would be yummy. Thanks for the great idea Susan!

Blessings!
Sharron

www.thelowcarbcook.com

I made a small batch of this last night, it was ready in just a few minutes. It doesn't take long at all for the VCO to chill and firm up.

BTW, looking forward to your new cookbook Sharron!

Last night a made a batch and added SF shredded coconut plus a splash of heavy cream to the other ingredients. Turned out great!

[This message was edited by Kumus on 09-05-03 at 06:30 AM.]

I made this last night substituting Scharfenberger unsweetened chocolate for the dutch cocoa--wowwie zowie--it was FINE!! Great idea--thanks--

Ok, I made it. I found the best thing about this recipe is that if you get it wrong, which I did, you can let it soften at room temp & add things to make it right! I used too much cocoa powder so when I softened it again, I added a bit of cream & butter & some unsweetened cocoanut & wow! Thanks for posting this one Kumus. I love it.

265/203/155
Started 7/15/02

beejay, glad you like the chocolate! When our recipe section is up, I plan to post it there

1. No tummy woes because you add the sweetener of your choice...not sugar alcohols.

2. It is VERY fixable if you goof.

3. Easily add the ingredients and portins of your choice.

4. Most all of my ingredients are healthy: SF coconut, VCO, cocoa, nuts.

5. Economical because if you're like me, I already have all of the ingrients on hand.


BUT, remember this is not a free food, I have to exercise control with it.

Since adding the cream, I stash the candy in the freezer to firm it up even more. DFIL was over yesterday and tried it, mind you he is a skeptic from the word go. But, he really liked it and it's good for him since he is diabetic. Everybody in my family likes it, even our non-LCer son.

With my next batch I'm gonna add a touch of natural peanut butter. Not sure when I'll make it because...that chocolate & peanut butter combination is a trigger food for me.

LCE Member since 01/02
341/288/185

[This message was edited by Kumus on 09-07-03 at 12:46 PM.]

Don't try adding cream to this recipe--the cream won't blend with the oil and just floats to the top and makes a weird white film--I also like this better with melted unsweetened chocolate than with cocoa powder!!

ouis

Ouis, I added cream to my recipe without a problem. I always use Dutch process cocoa with mine because I can add other ingredients without a hassle.

If you were using the unsweetened chocolate, that's the reason. Unlike the VCO which is a liquid at room temperature, the chocolate you are using is not. The cold temp of the cream is causing your chocolate to harden. I don't know if warming your cream a tad before mixing would help. I'm sure using the unsweetened chocolate tastes delish, just be careful when adding other ingredients to your unsweetened chocolate, making certain they are compatible.

LCE Member since 01/02
341/288/185

Hmmm--I don't know what happened--the batch I made with cream did also include cocoa rather than unsweetened chocolate--and I heated everything together, but it separated when I chilled it? I will have to try it again--what are the proportions of ingredients that you use?

ouis

OK, if you use only cocoa as your chocolate source, heating is not necessary.

First I pour the VCO in, next add the cocoa, then the sweetener. Make sure its well blended. Then came the cream and I even added a splash of amaretto Davinci. Mix well and pour into dish to chill.

Ouis, is your oil at room temp?

LCE Member since 01/02
341/288/185