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Win some lose some...home made chocolates
- Thread starter LittleGreyCat
- Start Date
My BG flatlined between 5 and 5.5 overnight. Could it have been the truffles I ate in bed before going to sleep? I guess I have to try again tonight to see if there's a pattern 
zauberflote
Well-Known Member
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- Type of diabetes
- Prediabetes
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- okra. Cigarette smoke, old, new, and permeating a room, wafting from a balcony, etc etc. That I have so many chronic diseases. That I take so very many meds. Being cold. Anything too loud, but specifically non-classical music and the television.
My BG flatlined between 5 and 5.5 overnight. Could it have been the truffles I ate in bed before going to sleep? I guess I have to try again tonight to see if there's a pattern
Now there’s an experiment we should all try!
Sue192
Well-Known Member
Those look fabulous!! On the other end of the truffle production.....I didn't bother too much with making them round, so I just squished teaspoon sized portions between my fingertips before rolling them through cocoa or crunched walnuts. They are perfect!
Thanks, @LittleGreyCat !
here is my complete and utter disaster. For MasterChef that is! Butter separated, mix curdled, some in a silicone ice cube tray and one of these tubs in the freezer, this one in fridge. I used a mixture of 70/81/95% choc and oh boy, it tastes fantastic, blow the aesthetics! I just scoop out a teaspoonful or scrape it onto yoghurt
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Returning to this because it is a while since I made a batch.
Far too long, in fact.
Notes:
Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added.
This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan.
After two bars the mix was very smooth and creamy.
In fact it looked so good I might try a batch with only 200 grams of chocolate just to see.
Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches.
I applied a little more heat and the mix smoothed out, but the butter started to separate out.
So there seems to be a critical temperature range.
Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate.
Things to try in the future:
Mix with 200 grams of 75% chocolate.
Something added to the mix.
Just need to get a hollow shell and fill it up, I assume, then seal the top.
Uh oh!
https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF
Looks as though you have to make a sugar syrup.
So just stir some booze into the chocolate mix instead.
I wonder what else mixes well with chocolate?
Dipping cubes of cheese in chocolate seems somehow wrong, but interesting.
Strawberries are OK, so dipping them in chocolate might be interesting.
Berries rolled in chocolate?
A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment?
So many choices, so little time..........
Far too long, in fact.
Notes:
Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added.
This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan.
After two bars the mix was very smooth and creamy.
In fact it looked so good I might try a batch with only 200 grams of chocolate just to see.
Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches.
I applied a little more heat and the mix smoothed out, but the butter started to separate out.
So there seems to be a critical temperature range.
Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate.
Things to try in the future:
Mix with 200 grams of 75% chocolate.
Something added to the mix.
- chopped nuts
- candied fruit (small piece)
- glace cherries
- spirits
Just need to get a hollow shell and fill it up, I assume, then seal the top.
Uh oh!
https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF
Looks as though you have to make a sugar syrup.
So just stir some booze into the chocolate mix instead.
I wonder what else mixes well with chocolate?
Dipping cubes of cheese in chocolate seems somehow wrong, but interesting.
Strawberries are OK, so dipping them in chocolate might be interesting.
Berries rolled in chocolate?
A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment?
So many choices, so little time..........
Fruitella
Well-Known Member
- Messages
- 304
- Type of diabetes
- Type 2
- Treatment type
- Insulin
Salted Cornish butter maybe and ASDA are selling stilton with after eight mint flavour amongst others - I'll pass on the stilton I think.Returning to this because it is a while since I made a batch.
Far too long, in fact.
Notes:
Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added.
This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan.
After two bars the mix was very smooth and creamy.
In fact it looked so good I might try a batch with only 200 grams of chocolate just to see.
Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches.
I applied a little more heat and the mix smoothed out, but the butter started to separate out.
So there seems to be a critical temperature range.
Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate.
Things to try in the future:
Mix with 200 grams of 75% chocolate.
Something added to the mix.
I must look up how they make liqueur chocolates. I wouldn't necessarily use sugary drinks but whisky and brandy should be fine.
- chopped nuts
- candied fruit (small piece)
- glace cherries
- spirits
Just need to get a hollow shell and fill it up, I assume, then seal the top.
Uh oh!
https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF
Looks as though you have to make a sugar syrup.
So just stir some booze into the chocolate mix instead.
I wonder what else mixes well with chocolate?
Dipping cubes of cheese in chocolate seems somehow wrong, but interesting.
Strawberries are OK, so dipping them in chocolate might be interesting.
Berries rolled in chocolate?
A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment?
So many choices, so little time..........
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Forgot to mention that I already use salted butter. The Lidl butter with sea salt. I think that enhances the flavour.
Returning to this because it is a while since I made a batch.
Far too long, in fact.
Notes:
Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added.
This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan.
After two bars the mix was very smooth and creamy.
In fact it looked so good I might try a batch with only 200 grams of chocolate just to see.
Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches.
I applied a little more heat and the mix smoothed out, but the butter started to separate out.
So there seems to be a critical temperature range.
Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate.
Things to try in the future:
Mix with 200 grams of 75% chocolate.
Something added to the mix.
I must look up how they make liqueur chocolates. I wouldn't necessarily use sugary drinks but whisky and brandy should be fine.
- chopped nuts
- candied fruit (small piece)
- glace cherries
- spirits
Just need to get a hollow shell and fill it up, I assume, then seal the top.
Uh oh!
https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF
Looks as though you have to make a sugar syrup.
So just stir some booze into the chocolate mix instead.
I wonder what else mixes well with chocolate?
Dipping cubes of cheese in chocolate seems somehow wrong, but interesting.
Strawberries are OK, so dipping them in chocolate might be interesting.
Berries rolled in chocolate?
A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment?
So many choices, so little time..........
How about Brazil nuts or coffee beans?
I wouldn’t bother blanching blueberries first, I doubt they’d last long enough to ferment!
I haven’t tried it yet, but did bookmark this recipe: https://www.tasteofhome.com/recipes/chocolate-covered-cheese-with-black-sea-salt/
These are delicious with chopped Brazil nuts.
And without wanting to derail too much, I just made the attached flourless chocolate cake for Christmas (plus a mini tester for later today). Butter, eggs, Hotel Chocolat 100% buttons and erythritol.
Ha I love the idea of a mini tester for today. Good thinking!
It’s delicious!
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
@Goonergal I'm put off the flourless chocolate cake (and other similar recipes) by the need for artificial sweeteners.
I did try one recipe without sweeteners and it was a little bitter, but OK with cream.
I am now wondering if a cake with the chocolate mousse mix as a filling and/or icing might get over that issue.
I did try one recipe without sweeteners and it was a little bitter, but OK with cream.
I am now wondering if a cake with the chocolate mousse mix as a filling and/or icing might get over that issue.
D
Deleted member 475901
Guest
I made mint choc truffles over the weekend, with darker choc so fewer carbs per truffle.
Wish I'd thought about the moulds or read this first as you are right, rolling them out is the faff!
I just heat the cream rather than bring it up to a simmer it as it is very easy to overheat so it separates out. Then break the choc into small pieces and melt it slowly, or grate it directly into the cream.
As long as the cream is warm enough so the chocolate doesn't set as you mix it together that works fine.
Wish I'd thought about the moulds or read this first as you are right, rolling them out is the faff!
I just heat the cream rather than bring it up to a simmer it as it is very easy to overheat so it separates out. Then break the choc into small pieces and melt it slowly, or grate it directly into the cream.
As long as the cream is warm enough so the chocolate doesn't set as you mix it together that works fine.
Or you could just use different chocolate - I'm happy with erythritol as it is a natural sweetener and I don't get the aftertaste that so many mention; but then I'm using 100% chocolate and a small amount of erythritol. If you used 85% or 70% chocolate the carb content would be higher, but then you'd probably not need the sweetener (but you do get sugar - and that's processed too). Horses for courses, as they say.
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Back to this thread and using 85% chocolate (I don't like eating anything above 75% on its own, I have found).
I'm amazed at how long it is since I made a batch!
I'm amazed at how long it is since I made a batch!
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
A success.
The results are a little more bitter, but good.
Extended stirring and occasional extra heat ensured that the chocolate didn't go grainy and the butter was mainly blended in.
A modicum of restraint means that we are still on the first of two trays.
The silicone rubber moulds are truly wonderful.
The results are a little more bitter, but good.
Extended stirring and occasional extra heat ensured that the chocolate didn't go grainy and the butter was mainly blended in.
A modicum of restraint means that we are still on the first of two trays.
The silicone rubber moulds are truly wonderful.
Aishia
Well-Known Member
This recipe is nice. You just melt some coconut oil in a pan. Then add some unsweetened cocoa pdr and then pour over a whole almond or some chopped nuts you have previously put in plastic ice cube tray.Leave to set. Then just bend the tray and the chocs will just come out. Quick and simple.Only thing the eating is even quicker.
Going to give this a try as love coconut oil its my best friend at moment.......
D
Deleted member 475901
Guest
I use 90%, melt it then add warm cream and a little sweetener - useful as a base for lots of chocolatey things. The cream needs to be warm otherwise it all sets/clogs up before you can stir in the sweetener.
This week I'm layering it with peanut butter. But I also use it with homemade marzipan or add a natural orange oil.
- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Back to the truffle making again.
I checked the temperature I was mixing at and it was around 65-70C.
This time, heating more to remove the grainy texture didn't work.
I then did a bit of research:
Melting and tempering chocolate
It looks as though my temperatures are way too high.
I assume that you have to heat up the cream and butter to discourage any nasties lurking there.
I now think that you should then let it cool to around 40C before adding the chocolate, and let that cool it down further.
Who knows, I might get round to making another batch (or two) to experiment further.
I checked the temperature I was mixing at and it was around 65-70C.
This time, heating more to remove the grainy texture didn't work.
I then did a bit of research:
Melting and tempering chocolate
It looks as though my temperatures are way too high.
I assume that you have to heat up the cream and butter to discourage any nasties lurking there.
I now think that you should then let it cool to around 40C before adding the chocolate, and let that cool it down further.
Who knows, I might get round to making another batch (or two) to experiment further.
