HOW TO MAKE KETO HOMEMADE MILK CHOCOLATE – DAIRY FREE | VEGAN | DELICIOUS


It’s interesting how much I have learnt about making chocolates at home. Frankly, homemade chocolates will not be as refined as store bought ones as we are unable to make the sweetener smooth hence, the chocolate will be grainier. Sugar or sweetener melts with water but not oil so that’s why commercial companies have special machines to make the granulated sugar smooth and the process takes a few days. Even though homemade chocolates may not be as refined but they still taste good and we can customize the chocolate and control the ingredients and quality.

I published a video on Keto Dark Chocolate (https://youtu.be/HpNzMLspdmo) about 2 weeks ago and now I will show you how to make a simple Keto Milk Chocolate with just 4 ingredients.

Some of you have asked me about tempering chocolates. Tempered chocolates have a shiny and glossy look, a good snap and can be stored at room temperature. I have actually done a lot of research and even tried it. Sadly, the tempered chocolates could not set at room temperature. I was puzzled and after much research, found out that tempering and setting of chocolate requires a work room condition of 64F or 18C with room humidity not exceeding 50%. And they must be stored at room temperature of 55-60F or 13-15C. So no wonder it could not work for me as I live in a hot and humid climate. I just wished that all those YouTube videos I watched could have mentioned this important point as not every country in the world have the same climate. Fortunately, I managed to find the answer eventually.

So if you are like me, living in a hot and humid country, don’t bother with tempering unless you’re going to rely on air conditioners all the way from tempering to storage. But if you have a suitable climate and and wish to do tempering of chocolates, there are tons of information in the internet on how to do this.

This is a simple process of making homemade milk chocolate. The only downside is that these chocolates needs to refrigerated or frozen and eaten straight from the fridge or freezer. They can’t be carried around from one place to another unless you have a cold weather then they may not melt as fast. But these chocolates can be enjoyed in the comfort of your own home or office if you have a chiller.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1n9wLQWaNV4jH8YXCTNOsrQWI8bVsdnO-raSOaAVs5FE/edit?usp=sharing

NUTRITION INFO
[ Total Servings = 350 g ]
Per Serving of 25 g ;
Total Carb = 3.4 g
Dietary Fiber = 1.7 g
Net Carb = 1.7 g
Calories = 108
Total Fat = 11 g
Protein = 1.2 g

INGREDIENTS
Cocoa Butter = 120 g / 1/2 cup (https://amzn.to/30RHvak) (You can also use coconut oil or butter)
Unsweetened cocoa powder = 70 g / 9 ½ tbsp (https://amzn.to/3cCyVPi)
Unsweetened Coconut Milk Powder = 40 g / 6 tbsp (https://amzn.to/2Zg5AqQ)
(Note: Regular milk chocolate uses milk powder which is not keto friendly. Using unsweetened coconut milk powder is a good alternative and you can buy it online or in supermarkets. Alternatively, you can use unsweetened heavy cream powder but it is not dairy free.)
Allulose = 70 g / 8 3/4 tbsp (https://amzn.to/3CRy5cd) (Note: Sugar or sweetener can melt with water but not oil so it’s best to grind the sweetener to as fine as possible. You can also use erythritol or monk fruit but it’s best to use the powdered form.)
Salt = ¼ tsp (optional)

IMPORTANT NOTES
1. Water is an enemy for chocolate as it will seize by turning into a paste. So try not to get any water into the mixture.
2. Using liquid sweetener, flavor, milk or cream makes the chocolate softer so to avoid this, try using powdered ingredients.
3. Before storing the chocolates in the fridge or freezer, it is best to wrap them tightly with chocolate wrappers (https://amzn.to/3cz7xl5) (https://amzn.to/3cCAtc4) to prevent them from picking up odors or condensation.

DIRECTIONS
1. Prepare the silicone molds ( https://amzn.to/304VAQY https://amzn.to/3o8inE3 https://amzn.to/3EUG0Xv )
2. Use a double boiler method. Bring a pot of water (1 inch high) to a simmering level and top with a glass or steel bowl.
3. Add the cocoa butter and let it melt, stirring occasionally.
4. Add the sweetener and mix until slightly dissolved. It will not dissolve completely as explained above.
5. Add the coconut milk powder, salt and mix for a while.
6. Turn off the heat and add the unsweetened cocoa powder. Mix until combined and smooth.
7. Remove the bowl and transfer to another bowl, preferably one that can pour easily into the mold. Stir until the temperature is slightly lukewarm.
8. Pour into the silicone mold and tap a few times. Top with nuts of your choice then chill in the fridge or freezer until set.
9. Remove chocolates from molds and wrap with the chocolate wrappers. Store in a container and place in the fridge or freezer.

NOTE
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