Homemade dark chocolate chips
Units
Temperature
Servings
Ingredients
- 110 g cacao butter rounded
- 40 g unsweetened cocoa powder rounded
- 50 g powdered allulose or erythritol blend rounded
- 5 ml vanilla extract rounded
- 1 g fine salt rounded
- 2 g sunflower lecithin, optional for baking stability (optional) rounded
Method
Method
- Line a cold sheet pan with parchment. Fit a piping bag with a very small plain tip.
- Melt the cacao butter gently, then remove from the heat.
- Whisk in the cocoa, powdered sweetener, vanilla, salt and optional lecithin until completely smooth.
- Cool until slightly thickened but still pipeable. Transfer to the piping bag.
- Pipe small drops onto the parchment. Freeze for 1 hour, then transfer to an airtight freezer container.
Notes
- Keep frozen. Homemade chips without commercial stabilisers soften faster than packaged chips.
- Powder the sweetener finely or the chips will feel gritty. Allulose and erythritol behave differently, so use a blend intended for chocolate when possible.
- The optional lecithin helps the fat and cocoa stay combined during baking.
- The exact sugar content depends on the chosen sweetener and cocoa.