In a heavy saucepan/double boiler over low heat, melt cocoa butter in the MCT oil. Then add the vanilla and cacao powder.
Stir until smooth.
Add the sweetener and stirr
Here is where we send you to Why it’s Impossible to Sweeten Chocolate) but we have learned that adding the MCT oil to the concoction, the sweetener is held in, and guess what: only powdered erythritol and stevia stay in the solutions (thus far). Bocha Sweet (a favorite of ours) dropped out into a clump at the bottom of the pot.
Or go to our Low Carb 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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