|
Post by muzic4him on Jan 11, 2013 10:04:05 GMT -5
Still trying to bring this recipe to the *wow* factor. The first time I made it it was amazing in taste and texture, but gave me an awful stomach ache. The second time I had to throw it away it was so awful. (Bad cocoa, I think.) The third and fourth times have been tolerable, but definitely not in the delicious category. They have also not given me a stomach ache. (I think I pinned down the stomach issue to the coconut oil, and now my body is adapting to that a little better.)
I'm using a blend of Erythritol and NuNaturals. I've been scared of putting too much in, but I think I've been erring on the scanty side. Does anyone have a ballpark figure for the amount of powdered Truvia/Erythritol to put in?
Also, can you use heavy cream in this to make more of a milk chocolate without it adversely affecting the consistency?
I saw a video on youtube of Pearl making chocolate out of unsweetened bakers squares. I was surprised to not find this in the book, and was wondering if this is still valid way of making chocolate? To me it seems a little more foolproof, though I haven't tried it yet.
|
|
|
Post by bdkeen on Jan 11, 2013 10:06:45 GMT -5
I am thinking the chocolate log recipe calls for unsweetened choc and cream. Will have to check it though. Book is not handy at the moment.
|
|
|
Post by Pearl on Jan 11, 2013 10:07:48 GMT -5
That variation is in the book, it is the Chocolate Nut Slab made with heavy cream. Some people do put a bit of cream in theirs. Which sort of coconut oil are you using?
|
|
|
Post by bdkeen on Jan 11, 2013 10:12:03 GMT -5
Sorry! Choc nut slab! Got the name wrong.
|
|
|
Post by muzic4him on Jan 11, 2013 10:45:40 GMT -5
All but the second time I have used Tropical Traditions Gold Label Extra Virgin. The time it turned out horrible I used the expeller pressed, but like I mentioned, I think it was bad cocoa. The whole thing separated, and was very grainy and powdery feeling in my mouth.
|
|
|
Post by Pearl on Jan 11, 2013 11:32:47 GMT -5
Some people like the Louanna brand without any coconut taste. I enjoy it both ways but I made some for my sister in law and she hated the coconutty one and loved the Louanna one. That can make a big difference. Just eat a littl bit at a time if it gives stomach aches.
|
|
|
Post by wifemama on Jan 11, 2013 11:57:19 GMT -5
I will be making this later! I may look up the choc nut slab recipe too! I had thought about putting crushed almond in it - but I forgot to buy almonds at the store last night. That might help with the wow factor too. If the cocoa powder doesn't come out well for me either - I have 85% dark chocolate on hand
|
|
|
Post by muzic4him on Jan 11, 2013 12:03:34 GMT -5
I actually love the coconut flavor - it's the sweetness amount I'm struggling with, and lingering very bitter overtones.
|
|
|
Post by bdkeen on Jan 11, 2013 12:26:57 GMT -5
I used truvia the first time I made it. I loved it. This time I used Nunaturals. It seems to have floated to the surface on the chocolate. When I stick a piece in my mouth it tastes wonderful... I like to let it melt in my mouth. After a few seconds, there's no sweet flavor any longer. Just bitter. Like the nunaturals is only in the outer layer of the chocolate. Next time I will use the Truvia again. But I much prefer the flavor of the Nunaturals.
I read on another blog somewhere that cocoa can be bitter and that carob sometimes works better due to it being less bitter.
|
|
|
Post by muzic4him on Jan 11, 2013 12:34:09 GMT -5
That's exactly what's been happening to me! The sweetness (and I used powdered erythritol too) seems to separate.
|
|
|
Post by bdkeen on Jan 11, 2013 12:37:14 GMT -5
|
|
|
Post by mamatomany on Jan 11, 2013 12:59:12 GMT -5
Ohh those look great. That is exactly what I did as far as ingredients go. I followed the THM recipe, but doubled it cuz' of my crew who wants every single thing I put in my mouth! I poured it on parchment paper and stuck it in the freezer. In the am. I broke it up, and let a baggie full of love in the freezer I never ever get a whole piece but what I have enjoyed has been good. Altho I 'm a chocolate sucker meaning I don't chew it, I swirl it around
|
|
|
Post by bdkeen on Jan 11, 2013 13:43:55 GMT -5
OK, I tried the recipe on ChocolateCoveredKatie. I didn't have the liquid stevia so I did what she suggested and added 4 TBS of warmed heavy cream. Totally seized up on me. Tried a different method and it did it again. So, unless you have the liquid stevia, you might not want to try ChocolateKatie's recipe!
|
|
|
Post by wifemama on Jan 11, 2013 15:47:26 GMT -5
The skinny chocolate came our great for me! I'd love to put some crushed almonds in it next time. I'll have to look up in the book - but putting almonds in it - would that make it E - I am thinking it would still be S - but I have to check.
|
|
|
Post by muzic4him on Jan 11, 2013 17:19:55 GMT -5
Almonds are definitely still "S" category.
|
|