Soft allulose milk chocolate
A small-batch refrigerated milk chocolate made with cacao butter, reduced cream, cocoa and powdered allulose.
Prep10 min
Cook8 min
Rest30 min
Servings6
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 12 × 6 cm dish
Units
Temperature
Servings
- 40 g cacao butter rounded
- 60 g double cream, reduce to about 30 g rounded
- 8 g unsweetened cocoa powder rounded
- 12 g powdered allulose, use 18 g for a sweeter bar rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Warm the cream in a small pan until bubbling. Lower the heat and stir until reduced by half, thick and slightly yellow. Transfer to a bowl and cool to lukewarm.
- Melt the cacao butter very gently. Remove from the heat and stir in the cocoa and powdered allulose.
- Let the cacao mixture cool to lukewarm. The cream and cacao mixture must be at similar temperatures before combining.
- Stir the reduced cream into the cacao mixture until uniform. Pour into a silicone bar mould.
- Chill until firm, about 30 minutes in the refrigerator or 10 to 15 minutes in the freezer.
Notes
- Cacao butter is structural and cannot be replaced with ordinary butter or coconut oil in this formula.
- This chocolate stays soft because it contains fresh cream. Keep refrigerated for up to 1 week or frozen for up to 3 months.
- The term allulose describes the sweetener used, not a universal zero-sugar claim. Check the exact cocoa and sweetener labels.
- Contains dairy. Allulose availability and labelling vary by country.
Sources consulted
Sources consulted
From Christoph Mayer