7 oz (by weight) raw cacao butter by weight
6 oz (by volume) raw cocoa powder (you can pack this tightly if you want)
½ cup Swerve Confectionery Sweetener
¼ teaspoon Better Stevia
½ teaspoon vanilla
In a heavy saucepan/double boiler over low heat, melt cocoa butter, vanilla and sweetener together.
Stir in cocoa powder, until smooth.
The sweetener will never blend into this mixture properly for a number of reasons (Why it’s Impossible to Sweeten Chocolate), so let it cool and as it thickens it will hold in the sweetener. Stir and mix with a spatula to get the sweetener off the bottom and into the mixture.
Or go to our Keto Chocolate page to learn how we did finally get the sweetener to stay in the chocolate.
If you don’t want to do that, you can take this short cut.
Create your mold out of tin/aluminum foil and pour the mixture into that. Make sure the depth is no thicker than a quarter inch. Then scrape the bottom off with a spatula (that’s where all the sweetener is) and spread if evenly over the chocolate.
Note: this can be substituted for “bakers chocolate” in your recipes as long as you remember that it is semi sweet.
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