Meal Type: Desserts, Treats
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 30 minutes
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 30 minutes
Prep: 20 mins
Cook: 10 mins
Yields: 20 small chocolates
These sugar-free flavoured chocolates are a perfect guilt free treat. Get creative with the flavoured oils you use to create a wide variety of flavoured chocolates. Suitable for Phase 2 of the SIBO Bi Phasic Diet.
Imperial
Metric
Ingredients
- 8.8oz raw cacao butter
- 1 cup raw cacao powder
- 1/2 - 1 tsp powdered 100% natural stevia
- Few drops confectioners grade mint oil
- Few drops confectioners grade orange oil
Method
- Chop the cacao butter so that the pieces are even in size. Place in a plastic or silicone bowl that is microwave safe. Microwave at 30 second intervals, stirring with a plastic spatula between each zapping.
- Once the cacao butter begins to melt, place a digital thermometer in the mixture to take the temperate. Stop heating the butter when it reaches between 104F–113F.
- Sift in the cacao and stevia powders, stirring as you go to prevent lumps. Taste and add more stevia if required.
- Cover a cool heat resistant bench surface with baking/silicone paper. Pour the chocolate mixture onto the paper and then move the chocolate around with a spatula until it achieves a toothpaste thick consistency. The key to tempering chocolate is the movement as it cools. This will give it a lovely crack as you bite into it and a glossy finish.
- Scrape the thickened chocolate off the baking paper. Return to the bowl. Heat in the microwave in 5-second bursts, taking the temperature and stirring with the spatula between each zapping. Heat until the chocolate is between 82.4F-93.2F, and all lumps have been removed.
- Divide the mixture into two. Pour half into a clean bowl. Add a few drops of mint oil to one bowl and stir thoroughly. Add a few drops of orange oil into the second bowl and stir thoroughly.
- Pour the chocolate into two small piping bags. If you don't have piping bags, pour each mixture into a small sandwich bag. Spin the bag so it secures the open end, then snip off the corner of the bag.
- Pour one flavour into small chocolate moulds or a small ice cube tray. Repeat for the second flavour.
- Place the trays in the fridge for 5-10 minutes to help set the chocolate. Once set, remove from the ice cube trays and enjoy.
- The chocolate can be stored in an airtight container. Only store it in the fridge in very warm temperature, as it can cause condensation to form on the chocolate.
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