Low carb chocolates are expensive to buy, so I’ve been working on a room temp stable chocolate recipe for quite some time. I recently came up with this version. It’s not as dense as a candy bar, but doesn’t melt all over your fingers like many low carb chocolates do. The texture is hard to describe, but I like it! ;+)
Low Carb Chocolate Disks
Melt chocolate. (I microwaved it in a glass measuring cup for 1 1/2 minutes, stirred, microwaved for another 20 seconds, then stirred until completely melted.) Add coconut oil and stir until that is melted, too.
Add vanilla and stir well. Add Fiberfit and stir briefly; it will start to thicken at this point, so don’t overstir it. Add erythritol and salt and stir well. Add inulin and stir just until blended. If you stir too much, it will separate.
I used a silicone mini tartlet pan for a mold, but you can use another mold or just shape on a silicone mat or waxed paper. I lightly sprayed the mini tartlet cups with oil and divided the mixture between the 6 cups, pressing it down to form about 3″ round disks. Freeze to harden. I left mine in the freezer for a couple of hours, but they can be ready in about 20 minutes.
Once the chocolates are hard, you can remove them from the freezer and they will be stable at room temp. The entire recipe contains just under 10 net carbs.
You can see step-by-step directions with pictures and info at How to Make Low Carb Chocolate Disks.