WHITE CHOCOLATE
Do you love white chocolate but you cannot handle too much of the sweeteners used in sugar-free chocolate? This tastes even better than some white chocolate brands available in stores. I need to make some more!
Many people love the creamy sweetness of white chocolate, but did you know that it's not actually considered chocolate?
White chocolate is often overlooked when it comes to baking, but it can add a delicious twist to classic recipes. From white chocolate macadamia nut cookies to white chocolate drizzled brownies.
The age-old debate between white chocolate and milk chocolate rages on. But which one is truly the tastiest? I think it is an individual taste thing!
Making one's own chocolate candies or confections around Easter
makes a lot of sense, if it will keep one from reaching for all those
sugary candies and chocolate bunnies available this time of year.
Walk fast past the candies in stores like Walmart and avoid them on Amazon. Your weight and health will thank you later.
These
same homemade candies would be good for Christmas time as well. A few
of these ideas could make a good Easter gift for a friend who cannot
have sugar.
I think the best easter candy is
candy that you have made yourself and doesn't contain the addictive
sugar. Wow, it is such an addictive substance, and causes so much pain
for many people and their families. It is so not worth it to indulge
too much in sugary chocolates, etc. Perhaps occasionally using Lindt
chocolate 70% is a little of the poison, but an occasional treat. It is
also not too sweet.
Some of these chocolates can be dressed up with almonds or other nuts of choice.
OTHER CONFECTIONS YOU MAY ENJOY:
Chocolate Almond Clusters
Rich Chocolate Peanut Butter Cups
Truffle Center Confection
White Chocolate Orange Candies
No-Bake Peanut Butter White Chocolate Bars
2 tbsp coconut oil (30 mL)
Powdered sweetener of choice to equal 2/3 cup sugar (150 mL)
1/2 cup whole milk powder, OR (125 mL)
skim milk powder*
In double boiler, over medium heat, melt cocoa butter, white chocolate and coconut oil, using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder and whisk until smooth. Pour into 8 x 4-inch (20 x 10 cm) loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator.
Variation: For thicker, harder chocolate, use 2 oz (30 g) sugar-free white chocolate. Use a 9 x 5-inch (23 x 12 cm) loaf pan. (However, my preference is the first recipe).
Helpful Hints: *Skim milk powder is sometimes rather coarse – blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder – available in the Hispanic section of Super Walmart or Publix or in Costco.
Yield: 18 (6 x 3) servings
1 serving
66.5 calories
1.0 g protein
6.1 g fat
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