(Almost) Sugar Free Dark Chocolate with dried fruit and Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
228 Apricots, dried 8 tbsp Chopped pecans 60 gram Cherries - Trader Joe's Dark Sweet Dried 3 oz Ghirardelli's White Chocolate Chips (66 chips = 1oz) 1 serving dry milk powder (23g makes 1 cup of milk) 420 gram(s) Chocolate (Ghirardelli) 100% Cacao Unsweet Baking Bar 2blocks=1oz=28g 140 grams Cocoa Butter Oil
Melt the cocoa butter and part of the dark chocolate over double boiler, add powered milk and powdered stevia/zylatol, etc... to taste..Then add the rest of the chocolate and stir until melted. When melted, remove from heat and add the white chocolate to temper. Pour onto a cookie sheet lined with parchment paper. Sprinkle add ons on the top and lightly sprinkle with sea salt. Let harden and break into smaller pieces. IMP: Must be stored in the frig or freezer...i simply haven’t been able to temper well enough to be shaky stable at room temp. It gets cloudy and crumbly if left out for longer than 24 hours
Serving Size: 1 ounce
Serving Size: 1 ounce
Nutritional Info Amount Per Serving
- Calories: 126.8
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 6.7 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.4 g
- Protein: 1.9 g
Member Reviews