Raw Diabetic/non Diabetic Dark/milk Chocolate
Raw Diabetic/non Diabetic Dark/milk Chocolate

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, raw diabetic/non diabetic dark/milk chocolate. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Raw Diabetic/non Diabetic Dark/milk Chocolate is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Raw Diabetic/non Diabetic Dark/milk Chocolate is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook raw diabetic/non diabetic dark/milk chocolate using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Raw Diabetic/non Diabetic Dark/milk Chocolate:
  1. Make ready 90 grams cocoa nibs
  2. Prepare 60 grams sugar I used brown diabetic 1st time and 7g canderal grounded the 2nd time
  3. Make ready 15 grams cocoa butter I used own almond butter 1st time and cocao butter 2nd time much nicer
  4. Get 1/4 tsp vanilla extract optional I used neilsen massey
  5. Prepare Optional
  6. Prepare 1 goji berries /nuts I did different shapes added 1 nut to 4 chocolates 3 goji berries to each of 4 chocolates and left 4 plain.
Instructions to make Raw Diabetic/non Diabetic Dark/milk Chocolate:
  1. Grind sugar until it's like a powder
  2. Add the nibs & grind grind grind as much as your machine can take cooling down if necessary and keep scraping down. If you have choice of blender cup sizes use smallest you can or you will get chocolate all over your hands lol. Grind until it sloshed around. This takes time and patience. When nearly done put pestle bowl in oven to heat through.
  3. Add cocoa butter or almond butter and blend further about 3 minutes, it's better with cocoa butter
  4. Conching….Pour chocolate into pestle and going in round motions grind it down until smooth and it tastes ok. You can add any extras when your happy with flavour
  5. Tempering….Pour chocolate onto slab and using scrapers keep turning inwards agitating it until thick but not too thick.
  6. Pour into moulds and leave to set or let set on the slate. Excuse my mess I was rushing
  7. Enjoy…This will snap like chocolate and should have no white streaks in it. You can melt this carefully in a broiler if you want to bake with it and use as normal chocolate. If you want to make milk chocolate omit about 10g of nibs and add 10g milk powder to the sugar before grinding, but this will add sugar content. Hearts have goji berries, round have a nut in and square are just block. They was ok but got bashed in bag on way to gym for taste testing.

So that is going to wrap this up for this exceptional food raw diabetic/non diabetic dark/milk chocolate recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!