Finally, the Keto chocolates that you have been craving!
Step 1. Place a rubber candy mold on a baking sheet and make room for it in your freezer. Make sure that it is level.
Step 2. Find your double boiler, or make one out of a saucepan and a heatproof bowl. Fill the saucepan halfway full of water and bring it to a simmer. Lower the heat to low and maintain a simmer. Keep checking as you cook to ensure that the water is still at a simmer and hasn’t risen to a boil.
Step 3. Add baking chips or chopped chocolate bar to the bowl and stir constantly until melted. Use a rubber spatula, and scrape up the chocolate as you stir. Melt just until you can’t see the individual chips or pieces anymore. It will be thick and slow to pour.
Step 4. Use the rubber spatula to help pour the chocolate into the wells of the mold. Overfill the wells a little and then use the flat side of the spatula to level the excess off.
Step 5. If using shredded coconut or chopped nuts, don’t fill the wells all the way to the top. Sprinkle the coconut or nuts over the chocolate and gently push them in a little. Or if you want the coconut or nuts on top, sprinkle the bottom of the wells with them before pouring in the chocolate.
Step 6. Freeze for 30 minutes.
Step 7. To unmold the chocolates, push on the bottom of each well until the chocolates pop out.
White chocolate, milk chocolate, semi-sweet chocolate, and flavored baking chips work best. If you want to use dark chocolate chips (which I do not recommend) add 3 teaspoons of coconut oil to the bowl and melt them together.
Keywords: Keto Chocolates, Low Carb Chocolates, Low Calorie Chocolates