Cocoa mass – 150 g
Cocoa butter – 50 g
Jerusalem artichoke syrup – 100 g
How To Make Sugar-Free Chocolate
1 Place cocoa mass and cocoa butter
in a saucepan with a thick bottom.
2 Heat the mixture over low heat.
Butter and cocoa mass must be completely
melt and turn into a homogeneous chocolate mass. Melton the smallest fire so as not to overheat
products, otherwise the cocoa butter will curdle,
and you won’t be able to get a uniform
Add Jerusalem artichoke syrup to the chocolate and mix thoroughly.
Such chocolate will be soft and cannot be tempered – that is, it cannot
become crispy and brittle, like a store–bought one. This is due to the addition of a liquid sweetener to the recipe.
(syrup of Jerusalem artichoke), but for fillings,
we do not need this, because we still
will melt chocolate and achieve
a soft texture.
This recipe is suitable for:
– Chocolate cream
– Bases for mousse
Not suitable for glazing chocolate bars and sweets.
(option 2 – suitable
In this variant, we will use
dry sweetener, which means we can
temper the chocolate so that bars, biscuits, and others doused with it
goodies shone, did not melt in our hands, and crunched when biting.
Cocoa butter – 100 g
Cocoa powder – 50 g
Coconut sugar – 50 g (to your taste)
Healthy chocolate without white sugar
1. Finely chop the cocoa butter so that it
was easier to melt. In a coffee grinder
grind sugar to a powder.
2. Powdered sugar is used to make chocolate. Why?
Sugar crystals will not dissolve
in butter and chocolate and will remain
crystals that will crunch on your teeth. We can’t even grind powdered sugar
in the coffee grinder as finely as necessary, but still
this is much better! Industrial
chocolate is ground long and tediously
in melange to make it completely smooth in texture, but at home industrial
the texture is hard to come by.
3. Boil water and place on it
a metal bowl with cocoa butter (water must not touch the bottom of the container)
With butter). Remove the saucepan from the fire
otherwise, the cocoa butter may burn.
4. Put cocoa powder on the butter
and powdered sugar.
5. When the butter begins to melt slowly, all the ingredients can be mixed.
Stir until completely dissolved
cocoa butter. You should get a uniform and shiny consistency.
6. Bring your weight up to temperature
42–45 С. To do this, you will have to use either a pyrometer or a kitchen
probe thermometer. Yes, tempering is almost a scientific process!
7. Pour the mixture into another metal bowl and cool with CONTINUOUS stirring to 32C or below.
Your chocolate is now tempered and
can be molded. Place
the form in the refrigerator until completely solidified or glaze your bars,
sweets, and whatever your heart desires!
For glazing, you can use a grate, under which it is necessary
to lay down a film or parchment. Put bars on it and artistically
cover with chocolate. Or in a simple way
dip chilled (this is important!)
products in chocolate and watch the patterns weave right in front of your eyes.
Bars and sweets should be
chilled (or even slightly frozen) in order for the chocolate to melt faster
caught on them and did not flow back.