Comments on: Coco-Cocoa-Walnut Bark

By: ChapelHillBetsy

ChapelHillBetsy — Wed, 25 Nov 2020 11:16:46 +0000

I’d like to make this recipe today but am wondering if it is imperative that the cream be homogenized. I have cream but it is not homogenized.

By: Anne

Anne — Sat, 02 May 2020 00:53:58 +0000

Made quadruple batch today with toasted coconut flakes instead of nuts. I also added in a few drops of liquid stevia to balance out the erythritol. Fantastic! Thank you!

By: Lynda

Lynda — Thu, 30 Apr 2020 20:49:17 +0000

In reply to DJ Foodie. Thanks, always appreciate your thorough replies!

By: DJ Foodie

DJ Foodie — Thu, 30 Apr 2020 02:03:20 +0000

In reply to Lynda. Hi Lynda, you can really just use something like a fork. With the nuts already in it, if you used something electrical, you may burn out a motor or simply pulverize the nuts. You want to keep it moving, so you don't break the emulsion, but a homogenized cream is pretty stable and should combine easily without a lot of fuss. I hope this helps!

By: Lynda

Lynda — Wed, 29 Apr 2020 23:45:18 +0000

Do you “whip in the cream” with a whisk or something electrical?
Thanks

By: Lynne

Lynne — Tue, 08 Mar 2016 06:25:52 +0000

Check out the sweetner Whey Low at www.wheylow.com I have used it for a number of years. No after taste and bakes great and is one for one with sugar. Type D for Diabetics is only lactose and fructose nothing else. 1 net carb per serving and a GI index of 12. It is the best I have tried and leaves no after taste. YOu can get it in some stores through out the country but I have to order from their web site. I order the sticks too so I can carry some with me for eating out. YOu will love it.

---Reply posted by DJ on 3/8/2016
Yep! I've heard of it, many times. I just know there are lower GI alternatives, so I always opt for those. I SHOULD try it someday, though. Thank you for the reminder! :-)

By: Gina

Gina — Sun, 08 Mar 2015 20:32:34 +0000

Hi! I made this with granulated Swerve sweetener and it made it a little crunchy. I am having a hard time finding a powdered sugar substitute and until I can order it online, I was wondering if this mixture could be heated a little bit to melt the sweetener granules? I was thinking a hot water bath type thing on the stove? Thanks!
---Reply posted by Gina on 3/8/2015
Nope, I don't have a coffee grinder so I will just have to wait until my powdered swerve gets here to make more of this. This recipe just might be the only reason I can keep going with low carb eating. I was really missing my chocolate. Thanks for all the recipes. It really makes going low carb easier.
---Reply posted by Gina on 3/8/2015
Nope, I don't have a coffee grinder so I will just have to wait until my powdered swerve gets here to make more of this. This recipe just might be the only reason I can keep going with low carb eating. I was really missing my chocolate. Thanks for all the recipes. It really makes going low carb easier.
---Reply posted by DJ on 3/8/2015
Hi Gina, do you have a coffee grinder? Like one of those cheap handheld things? Put your Swerve in that and grind it up. This is what I do, in a pinch. I long stopped ordering the granulated Swerve. As much as I love that product, there's no reason to use the granular (unless the price is much better). I ALWAYS order the powdered Swerve, now. Regarding heating ... the problem is, when it cools, it just crystalizes, again. The best is to have a powdered form to begin with. I hope this helps! :)

By: Sharon

Sharon — Sat, 07 Mar 2015 03:11:22 +0000

What oil could be substituted for coconut oil?
---Reply posted by DJ on 3/7/2015
Hi Sharon, why do you ask? A lot of this recipe is based on the health benefits of coconut oil. Replacing it largely undoes one of the main reasons for enjoying it. That said, there are other fats that are tastier. I don't love the taste of coconut oil, but enjoy it in this. Something like clarified butter would also work, or ... even something like lard. That last one may sound a bit odd, but really what we need is a fat that will solidify at cool temperatures. Something like MCT oil won't stay solid, otherwise THIS would be my pick. Another excellent option would be melted cocoa butter. In any event, I hope this helps! :)

By: Jnona

Jnona — Sat, 17 Jan 2015 03:00:44 +0000

Has anyone tried monk fruit? I used this sweetner when I was canning this year, and no after taste, I really liked it. think I will try it.
---Reply posted by DJ on 1/16/2015
I've never tried it, but I've always heard good things about Lakanto. In general, I always suggest people use erythritol based sweetener blends. Try and find a good monk-fruit erythritol blend. I think you'll be happy if you did! Read the labels and avoid monk fruit sweeteners using sugar, dextrose or maltodextrine. I hope this helps!

By: DJ Foodie

DJ Foodie — Mon, 01 Dec 2014 02:07:40 +0000

Linda, I would assume Splenda "works", but I always hear rumors of Splenda and chocolate being an akward blend. I think they tend to bring out the worst in one anothers’ flavors. I can’t say from personal experience, mind you … it may very well be wonderful. I just typically avoid Splenda for the higher carb count. Based on the rumors, I’d also skip it in chocolate, but … again .. I do believe it would work … and it sounds like it does. Glad you enjoyed it! 🙂