- 40g cacao butter
- 60g thick double cream / heavy cream
- 1 1/2 tbsp cacao powder unsweetened
- 1 tbsp powdered erythritol (use an additional 1/2 tbsp if you like your chocolate sweet)
- 1 Scoop of Chocolate 8X Whey Isolate.
Heat the cream in a pan until it is bubbling. It is important to lower the heat and stir regularly to ensure that the cream doesn't burn. Keep it on the heat until it has reduced by at least half, becomes thick and gets slightly yellow in colour. Pour into a bowl and set aside.
Melt the cacao butter in a hot pan. Stir in the cacao powder and the powdered erythritol.
Once the cream and the cacao mix have the same lukewarm temperature, combine them and stir, add the scoop of Chocolate 8X Whey Isolate until smooth. Pour into a chocolate bar mould and place in the fridge or freezer until set.
You can use cacao or cocoa powder in the recipe - just make sure it is unsweetened. You could use stevia drops instead of the powdered erythritol, we would recommend no more than 6 drops.
Store the chocolate in the fridge or in the freezer. Important to keep in mind that because of the added cream, it is not firm enough at room temperature.
If you want to make it stable for room temperature. you can replace with a milk powder, just keep in mind this would add a few extra carbs.
Calories: 221kcal | Total Carbohydrates: 2.8g | Protein: 25.1g | Fat: 12.2g | Saturated Fat: 6.8g | Fiber: 2.5g | Sugar: 1.2g