POPPING CHOCOLATE TREATS
10th November 2021
Category
Classical & MKD Recipes
Fat: 36.05g Protein: 2.26g CHO: 3.51g Kcal: 348 CLASSICAL 6.25:1 RATIO
Notes
Mo’s tip: Optional: spray with food glitter spray for a festive look!
The raspberry gives a nice popping candy effect.
They are stable out of the fridge for quite a long while as long as they don’t get warm of course!!
They have a long fridge life so handy to have for a quick treat.
Divide the values by the number you have made to get the value of each one if necessary.
Ingredients
- 20g Cocoa dark supreme – LINDT 90%
- 20g Organic cacao butter rounds - GREENS ORIGINS
- 10g Double cream
- 1g Freeze dried raspberry crumbs
Instructions
- You will also need a few drops of liquid sweetener and some orange or coffee extract (or flavour of your choice).
- Weigh the cream first and leave it to get to room temperature.
- In a bowl over hot water melt the cacao butter rounds and Lindt, take care it does not get too hot!!
- Remove the bowl from the pan of water as soon as it has melted, then add the sweetener and flavouring, followed by the cream and raspberry crumbs.
- Divide equally into moulds of your choice, I used very small Christmas novelties.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.