I know what I make won't be as good as what I can buy, but I haven't found a
pre-maid chocolate that meets my needs.

I am allergic to milk protein and am on a low carb chocolate. I am looking
for a dairy free, low-carb chocolate, that doesn't have sugar alcohols.

What I am currently making is a modified low-carb chocolate recipe.

2 oz bakers chocolate
4 tbs coconut oil (solid at room temperature)
2/3 cup splenda
2 tsp vanila
2 tbs soy creamer
2oz nuts

I think that is it. It isn't the best chocolate, but it isn't bad. I was
hoping the cocoa butter would be a little firmer at room temperature. Plus,
the coconut flavor is a little strong for my taste.

Billy
(sorry about the Cox News name, I quickly setup outlook express for a new
news account and thought I typed Cox News in the name field rather than
account name.)


"Alex Rast" > wrote in message
...
> at Tue, 02 Nov 2004 20:10:25 GMT in >,
> (Cox news) wrote :
>
>>None of the local stores seem to carry cocoa butter, and I wanted to buy
>>some to make my own chocolate. Is there a good online source?
>>
>
> Chocosphere (http://www.chocosphere.com) carries it, but how much do you
> know about making chocolate and how prepared are you for the enormous
> amount of time and labour it entails? I have made exhaustive posts on this
> in the past and if you look through them you'll see that making your own
> chocolate at home will turn out to be a lengthy, tricky, equipment-
> intensive process requiring both ingenuity and skill and generally leading
> to poor results initially, which you can refine into good results only
> after multiple attempts. It's definitely an *advanced* process, and if you
> are attempting this in order either to improve on the chocolates you've
> tried to date or to introduce some unique feature you haven't found in
> chocolates you know about, know now that your experiments will probably
> meet with little initial success. You'll quickly discover that it is best
> to buy a chocolate from another manufacturer, and be aware that most
> special dietary needs (diabetic, allergic to nuts, soy products, dairy)
> can
> be met with chocolates being produced today. This is more of a project for
> those genuinely interested in learning about the process than those
> looking
> for immediate results.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)