I think I have the chocolate candy thing figured out!
Chocolate doesn't like liquid. So I break up unsweetened, just cocoa, baking chocolate into small pieces and put in top of double boiler with stevia POWDER. Boil the water under it. Take care not to let steam get into the pot with the chocolate - don't cover it. When it begins to melt, I take it off the heat and stir like mad to melt the rest - and make it be shiny and not lose its temper. (Temper means the cocoa butter is properly attached to the cocoa and doesn't "bloom" in unsightly white streaks on your finished chocolate.)
How much stevia? I liked the results I got with 5 soupspoons of Stevia Plus. Stevia Plus also has inulin, a fiber supplement, which makes it easier to measure - 2 Tablespoons would equal a cup of sugar. Some powdered stevia is just stevia and very very small amounts would be needed.
Yesterday's batch I made some with dried fruit and nuts, some with unsweetened coconut, and some plain, with mint oil. I liked that especially well.
17 comments:
Im trying to figure out how much stevia to add to how much chocolate. If it is straight stevia powder, how much would you add to how much chocolate?
I use SweetLeaf Stevia Plus. 2 Tablespoons is said to be equivalent to a cup of sugar. I have seen pure stevia powder, without the inulin added, which is so sweet I expect it's difficult to measure small quantities, but I haven't tried it. How sweet is sweet enough is really a matter of personal taste, so I would recommend experimenting to see what you like. Go slow, you can add more... Or more chocolate for that matter.
I've seen awesome stevia recipes in the book by Susan Elizabeth: "Eat, Live, Love: The Great Tasting, Low Carb, High Fiber, High Protein, Super Healthy Recipes that You've Prayed For"
AWESOME - stevia and chocolate!
I'm making the stevia cupcakes tonight.
Many thanks for the stevia-chocolate guidelines. Dutch-process powdered chocolate is also very-low-carb and sugar-free; it's easier to combine with liquids.
We all seem to crave bonbons from time to time !
Hi! You said you used unsweetened coacoa only chocolate, so where did the coacoa butter come from? Did you add that separately?
The baking chocolate comes in bars. I believe it has the cocoa butter still in it.
Powdered cocoa doesn't, so when I tried making candy with that, I had to add some sort of oil.
Thanks so much for the clues. I really want to master a M & M peanut subsitute. Maybe some of this chocolate with peanuts in it? Have you learned more since your original post that you could share with us? Thanks!!!
I had some good successes with chocolate made with stevia. You can see the results of my experimentation here:
http://www.ualberta.ca/~nadine/chocStevia.html
I have a friend with Type I diabetes and want to know if Stevia or Stevia Plus will allow her to eat chocolate. I'm a guy and not all that good at the culinary stuff. Is cocoa the part that hurts a diabetic or the sugar added to it... or both? Any diabetics out there have good stories or points regarding Stevia?
Zonker, yes your friend can have chocolate with stevia. Stevia is the best for diabetics or anyone. The others are sugar alcohol and are chemically processed some with yeast which is a fungus. So go for it she or he will be just fine.
I'm desperately trying to make MILK chocolate, Bakers is great for making dark, any suggestions for lightening it up a bit? I've tried powdered milk, and the result was semi-tasty, but looked horrible...
Has anyone figured out how to incorporate powdered stevia w/ baking chocolate when making chocolate bars? Stevia needs to dissolve in a liquid or oil & baking chocolate doesn't seem to like either when it's being tempered.
BTW, Hershey's Special Dark cocoa powder dissolves in just a little water. I add 1/4 tsp of Stevita stevia powder w/ a tbsp of water then a heaping spoonful of cocoa powder, stir into an almost pourable consistency then stir in cold milk. Sooo addictive ! And totally guilt free!!
Hershey's is a lot less "guilt-free" though when you know that their chocolate comes from plantations using child slavery...!
http://www.huffingtonpost.com/john-robbins/is-there-child-slavery-in_b_737737.html (and many other sites)
I am trying to make stevia toffee? Anyone tried this?
Do not use stevia with inulin. I was reading a health magazine, and the nutritionist said that inulin causes severe bloating and indigetion. It should not be consumed. Just use plain stevia. We use the KAL stevia powder. It is the best tasting we have found so far. Very cheap at www.vitacost.com
There a ton of great chocolate youtube videos, where stevia is used as the sweetener. Search there!!!
I use 1/4 tsp of Stevita Spoonable in 1 oz of unsweetened baking chocolate (Bakers). This stevia is a little crystalline so I crush it a little & add the tiniest but of oil to it then put the chocolate over it. I also use a mini solar oven I made. No problems w/ moisture! Just couldn't get the stove technique down due to moisture. Solar method is perfect every time.
In general, it's 1 tsp of stevia in place of 1 cup of sugar.
I use to use 2 tbsp to a cup but it was way too sweet & tasted like artificial sweetener. 1 tsp makes a clean, sweet taste & no aftertaste.
Love, love, love your blog. I'm so happy to have found it!!!
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