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Keto Fat Bombs and 'chocolates'
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<blockquote data-quote="Ceppo" data-source="post: 2382113" data-attributes="member: 528090"><p>[USER=372207]@Antje77[/USER] </p><p>I made my second lot of 'chocs' today with 90% Lindt and almond butter etc. I used a silicone mould with 12 little bars - one I have started using for cakes. All turned out perfectly - the almond butter has a sweeter taste. Very good with toasted hazlenuts, pecans or almonds. They looked very professional as if they had come from a chocolatier. All packed away in the freezer now. I'm moving on now trying to find ways to create low carb variety and delicousness. Chaffles next.</p></blockquote><p></p>
[QUOTE="Ceppo, post: 2382113, member: 528090"] [USER=372207]@Antje77[/USER] I made my second lot of 'chocs' today with 90% Lindt and almond butter etc. I used a silicone mould with 12 little bars - one I have started using for cakes. All turned out perfectly - the almond butter has a sweeter taste. Very good with toasted hazlenuts, pecans or almonds. They looked very professional as if they had come from a chocolatier. All packed away in the freezer now. I'm moving on now trying to find ways to create low carb variety and delicousness. Chaffles next. [/QUOTE]
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