Soft allulose milk chocolate
Units
Temperature
Servings
Ingredients
- 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
Method
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.