Oh, just making some freezer chocolate

There’s ketogenic chocolate in the blender, and soon it will render… something like this stuff from the Eat Bacon, Don’t Jog blog (scroll down past dinner to dessert).

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I’ve made this stuff twice before, both times essentially as directed by the recipe. Only difference this time is that I ran out of Xylitol, so, instead of “7-8 tablespoons,” I only had 2-3 (not sure the exact amount, because I just dumped it in once I saw how little I had). I suspect this will make it inedibly bitter, but I had already melted the coconut oil and figured I should just proceed. It’s in the freezer on wax paper now, I’ll update this post once I sample it.

For what it’s worth, my wife, who does not do the whole ketogenic thing, says this is one of the better chocolates she’s ever tasted. And indeed, when I was away for a few days recently, I noticed the stash in the freezer got noticeably smaller while I was away…

Update: Bitter. Not inedibly so, in fact, pretty good—if, you know, you like bitter stuff.

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