If you’ve been living the low-carb, sugar-free life style for a while, you’ll know that a good milk or white chocolate is a really tricky thing to come by.
Or basically just any kind of chocolate that doesn’t cost you an arm and a leg, is available locally and doesn’t contain any of the dreaded Maltitol/Isomalt or other sugar alcohol nasties.
And currently I know only of one brand of white sugar-free chocolate and Maltitol is the first ingredient!
There are some awesome sugar-free chocolates out there, but I can’t tolerate most of them.
Then there are those that I could tolerate, but they are WAY too expensive, and/or not available locally and with more months of the year being somewhere between 90 and 116 F than not, shipping is really not an option for me.
Making our own chocolate, even without being super purist and starting with the actual bean, has several factors working against us. All relate to the sugar-substitute. The ones that act a lot like sugar come with a lot of digestive issues for people, the ones that don’t hold a whole other set of problems!
- First of all, the kind of sugar substitutes that are available, suitable for this application and tolerable to me, are not that easily dissolved in fat.
- Then there is the fact that a lot of the milky creaminess of good chocolate comes from a melancher, which is a grinding machine that keeps on grinding and churning the warm chocolate for hours and sometimes days. Not only will that make sure you dissolve anything you put in the chocolate, it produces the tell tale mouth feel, how it melts creamily on your tongue and all that good stuff. There are some melanchers available for home use and chocolate making, but at this point in time, I can’t justify spending $400 to make a few bars of chocolate!
So I had to relent a little and just accept that whatever I am going to be able to produce at home will NOT have the fine Belgium chocolate kind of properties!
However, I am still working on ways to make a good sugar-free chocolate at home - and who knows, one day I might just get there. It will need some mad MacGyver skills, that’s for sure! To simulate a melancher - not to blow things up, in case you’re wondering! Even though one or the other could happen!
So while I haven’t really managed to make the perfect bar of milk chocolate yet, I have managed to make a fairly decent bar of white chocolate!
Since white chocolate has a whole lot less ingredients to dissolve and smooth, it seems easier to get a decent texture and taste without much grittiness! I do however still have a very faint grit, which is to be expected without a melancher. I have tried making the white chocolate with stevia only too, but that didn’t work out so well either. Somehow the taste and texture was effected by having no solid sweetener.
Homemade Sugar-Free White Chocolate
- 3 Ounces Cocoa Butter
- 1 tsp Vanilla flavoring oil or powder (or the inside of a vanilla bean)
- 2 tbsp. erythritol, powdered
- 4-5 drops of stevia extract
- 1 tbsp. milk powder
- 1 tbsp. cream powder or whey powder (or all milk powder)
- 1/2 tsp lecithin
Place your cocoa butter in a microwave-safe bowl and nuke it for just a minute or two on medium powder, so that it liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate.
Once completely melted, quickly stir in the remaining ingredients. Keep stirring and if needed, nuke it for a few seconds as you go. You want everything to be as dissolved in the fat as possible and the sweetener and milk powder take a while before they relent! *
Don’t worry if it looks rather yellow at this stage, just pour everything into your molds and it will be the right color once it all cools. If you’re not using molds, just line a baking pan, tray or loaf pan with some plastic wrap and pour it in there.
Tap the molds on the counter lightly so as to remove any air bubbles. Immediately place the chocolate in the fridge or freezer to harden. Since were not using sugar, the chocolate has a habit of separating, as in the heavier solids sink to the bottom and you have a layer of somewhat tasteless cocoa butter on the top. If you suspend it all straight away by cooling it down quickly, it all stays nicely mixed! You also get the separation if you haven’t stirred long enough and the milk and sweetener solids were not dissolved enough!
Not to worry though, if you should get a gritty or separated bar, just break it up, re-melt, stir, stir, stir this time and then go through the rest of the steps again! Or use it in my White Chocolate Custard recipe which I will be posting shortly!
Once the bars are solid, leave the chocolate sitting on the counter, loosely covered for at least a day and a night. 3 days would be even better!
The chocolate seems to “cure” during that time, developing the flavor some more and it also seems to help with stability, as it just melt as easily when you pick it up anymore. It acts a lot more like “real” chocolate.
After the curing, wrap and store.
With my ingredients (the King Arthur Flour milk powder has 2.3 g of carbs per tbsp.) each bar comes in at 1g carbs each.
* If you have Chocolate Electric Melting Pot, this would be excellent to use. Just put it on melt initially and keep it on warm while your stirring to dissolve everything with a wooden spoon or plastic spatula!