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Message: <blockquote data-quote="ianpspurs" data-source="post: 1859584" data-attributes="member: 193971">[USER=280102]@CoastGirl[/USER] The basic ingredients for a h/f chocolate bar are here. The bars are made in a silicone soap mould60 gms 100% chocolate per bar - I use 100% Callebaut in 2.5 kg bags1.5 tablespoon flaxseed and .5 tsp psyllium husk powder per bar (can be left out).5 to 1 tsp spoon inulin per bar8 oz butter between 12 so 1.25 ozs per bar2 tablespoons erythritol to make caramel2 tablespoons chopped walnutsMelt the butter then add inulin and erythrytol and stir until it makes caramel - you will smell before seeing. Add to the flaxseed mix and mix thoroughly. Chocolate could be melting in a bowl/bain marie- we add cream sometimes - mix together. We sometimes add chopped walnuts and dehydrated raspberries. Push down firmly into the mould and place in fridge - far better left a day or 2.For flapjack use more flaxseed and inulin tomake the caramel. Also, I use Bulk Powders chocolate caramel syrup - I like it sweet so just squeezed counted to 10 and thought that'll do. Place these in smaller moulds as I find they are highly effective.Both very handy to take on car journeys - the chocky bars can go hard without cream, the flapjack stay soft.Hope this helps and obviously taste as you go. Brin the flaxseeds first and I find mixing the flaxseed and inulin a day or more beforehand and storing in a dark place is very helpful. That mixture goes like digestive biscuits. I always have a big tub in a cupboard.</blockquote>

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