Homemade Milk Chocolate Bar
Posted by PROPROTEIN LTD ADMIN

- 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.
Ā
Instructions
Heat the cream in a pan until it is bubbling. It is important to lowerĀ the heat and stir regularly to ensure that theĀ cream doesn't burn. Keep it on the heatĀ until it has reduced by at least half, becomes thick and gets slightlyĀ 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 fridgeĀ or freezerĀ until set.
Notes
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 fridgeĀ 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.
Nutrition
Calories: 221kcal | Total Carbohydrates: 2.8g | Protein: 25.1g | Fat: 12.2g | Saturated Fat: 6.8g | Fiber: 2.5gĀ | Sugar: 1.2g
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