Sugar Free Chocolate For Molds Food

KETO CHOCOLATE BAR

Steps:

• Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between the mold and the plate. This prevents the silicone mold from sticking to the plate when you freeze the bar later in the recipe. Set aside.
• In a small saucepan, under medium heat, melt the cocoa butter.
• When fully melted, remove the saucepan from the heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
• Return to medium heat until cocoa butter slightly boils and reaches 250°F (121°C). It's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.
• Remove from heat and stir in unsweetened cocoa powder.
• Stir quickly and immediately transfer the liquid into the 2 silicone molds to fill them up to the top. Working quickly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
• Freeze 10 minutes or until the chocolate bars are hard and fully set
• Remove from the freezer, flip over the chocolate mold onto a flat surface and peel off the mold from the bar to release.
• Store the chocolate bars in the fridge in an airtight box or at room temperature. The melting point of cocoa butter is 93°F (34°C), so if your house is not that warm, the chocolate bars won't melt in the pantry.

SUGAR FREE CHOCOLATE FOR MOLDS RECIPE

Steps:

• Melt baking chocolate, cocoa butter, and powdered sweetener over low heat or double boiler until melted completely. Remove chocolate from heat and stir in stevia and vanilla extracts. Pour melted chocolate into molds. Refrigerate or freeze until completely set. Remove chocolate from molds and enjoy!