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- Type of diabetes
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Historically Easter has been my favourite time of year. Less hypes than Christmas, and of course the Easter eggs! This will be my first Easter as a low carber, and I intend to have an Easter egg, just with a bit of a difference. I am going to try and make some low carb chocolate and put it into an egg shaped container. However, I have attempted low carb solid chocolate before. It was ok as part of a cake but on its own it was a bit too bitter. (I got the oven temperature wrong so the cake was raw in the middle. I scooped out the raw bit and put some of the chocolate I had just made in, great save!) I wondered if anyone can suggest any alterations I can make to my recipe to make it tastier on its own.
55g 100% solid cacao
110g coconut oil
1 tsp Stevia
2 ounces double cream
I have a plan to try this with a but less cacao, and add some 50g of butter and use more double cream. I should also mention this will make enough chocolate to last me way past Easter, I won't be eating this all at once!
Any suggestions greatly appreciated
55g 100% solid cacao
110g coconut oil
1 tsp Stevia
2 ounces double cream
I have a plan to try this with a but less cacao, and add some 50g of butter and use more double cream. I should also mention this will make enough chocolate to last me way past Easter, I won't be eating this all at once!
Any suggestions greatly appreciated