As an O nonnie, I can't have sugar or vanilla, although chocolate itself is beneficial for me.  So, I bought some unsweetened baking chocolate and I want to play around with it in my kitchen.

There are times when a chunk of unsweetened chocolate hits the spot...and then there are times when I want something more closely resembling a traditional chocolate bar. The other day, I melted a square of chocolate in the microwave, stirred in some agave, then spooned that mixtxure into a clean sandwich bag. It was good, but it wasn't great.

What am I missing? Should I melt in some coconut oil too? Use molasses AND agave? Use more sweetener altogether? Should I add in a dash of salt (or some other spice- what?) since I can't use vanilla? If I want to add nuts to the chocolate, when do I add them?

And is there a better system than spooning the melted chocolate goo into a sandwich bag? How would I go about making chocolate chips (for trail mix) or a chocolate-bar shaped chocolate bar?

I would avoid the microwave Ruthie, Amber melts it suing a glass bowl over hot water.

molds are what you need for bars,

Amber uses grease proof paper (making a bag out of it and squeezing little amounts to make chips or buttons.

or just dripping a bit of chocolate on the grease proof paper to dry / set.

Ruthiegirl, I suggest using a doubleboiler. This way you can control the temperature of the chocolate really well. What I normally would add to enhance the mouth-feel/texture is pure cocoa butter. Sometimes I would add a tiny pinch of sea salt and even cayenne pepper. You can basically add anything you like. But I think the cocoa butter would make it taste so much better. Coconut oil is also a good alternative.

There are chocolate molds you can buy. I use silicon ones. You might want to search online for some. I just found some cute ones on Kitchen Krafts. You might also try small muffin cups.

[Edited to add: chopped walnuts might add a little crunchy feel ]

I personally use only cocoa powder, because every time I eat a chocolate bar, I break out in a pimple or boil, and I attribute this to the cocoa butter.  Maybe it's just an A thing, or an Adam thing.  But, I see cocoa butter nowhere on my SWAMI.  You might also want to consider avoiding it, but I don't know how your body reacts.  I now make a hot drink of soy milk, cocoa powder, and melted barley malt, and that really hits the spot on occasion.

That sounds absolutely delicious Adam, but I can't have soymilk or barley malt. I really miss soymilk and tofu....marinated in tamari, then baked with the marinade poured over it plus some toasted sesame oil, turned over a few times during baking, served with brown rice (you're better off with white rice Adam) and stir-fry veggies. I now make stir-fry with turkey instead.

OK, back to the chocolate discussion:

I do absolutely fine on cocoa butter and whole chocolate. Fats tend not to be a problem for this O!

I don't currently own a double boiler, and "new kitchen equipment" isn't a high priority in the budget right now. I tend to buy new kitchen stuff only when I find it deeply discounted, such as in TJ Maxx.  Glass bowl over pot of water I can do though. And my silicone muffin pans would probably work to make little circle-shaped chocolate "bars."

Where do you get thise "grease-proof paper"? Would something like wax paper from the supermarket work? And should I mix the chopped nuts in the bowl of melted chocolate before pouring into molds, or add the chopped nuts to the chocolate goo in the molds?

hhave you tried carob?

greaseproof paper is sometimes called wax paper apparently.

I would add nuts after molds it will sink anyway but can be better portioned controlled so that one bar doesn't get all the nuts lol

I love adding peppermint oil to unsweetened baking chocolate (or lemon oil).  I also like mixing nutbutters with unsweetened cocoa powder to make something sort of resembling a nonsweet nutella, and it you mix a little coconut oil in with it, you can't really taste the coconut flavor, but it makes it seem as if it has been sweetened.

PC- I've used carob powder, but I can't find any "carob bars" that don't have avoids in them. Unsweetened carob baking bars might exist, and I'll now make a point to look for one, but I think I would have noticed it by now if it had been on a HFS shelf. The unsweetened chocolate bars are readily available, even in a conventional supermarket.

Thanks for the tips! I'll probably play around with chocolate tomorrow.

One day I'm going to get some plain organic Kefir, add cocoa and maple syrup, stir it up, stick it in the freezer in a bowl, stir it every so often and put it back in the freezer, and then remove it when it is ready.  Homemade chocolate ice cream Warrior style.  

Adam- stop tempting me with all those delicious "avoid" foods! Maple syrup, kefir, and soymilk, oh my! (chanted like "lions and tigers and bears, oh my! "from Wizard of Oz.)

Chocolate is a gift from God.  It seems like it's the only "treat" I can have without making me feel awful.  Although I eat it in small amounts.  I do, however, eat the stuff bought in a store. But only high quality stuff.

I should do like you ruthie and make some.  I have some 100% in my cupboard right now.

Amazingly, this is the least chocolate I have eaten in about 5 years.  I was a daily chocoholic on mini meals.  Eat chocolate, walk, live........  right!

Quoted from 10384

One day I'm going to get some plain organic Kefir, add cocoa and maple syrup, stir it up, stick it in the freezer in a bowl, stir it every so often and put it back in the freezer, and then remove it when it is ready.  Homemade chocolate ice cream Warrior style.  

I mix cocoa, kefir, and vanilla (sorry, ruthie, more avoids for you) and freeze it in a popsicle tray.  It's like probiotic fudgesicles

I got hold of some organic carob nibs in Dublin last year or so, haven't got round to doing something with them as I'm always up to something else lol

http://www.barryfarm.com/nutri_info/baking%20supplies/carobchipsunsw.htm

Look top left of this link.....

See where it gives the ingredients in the unsweetened carob chips?

It's carob powder, partially hydrogenated palm kernel oil and lecithin...

So I'm thinking, that's a start...

Cocoa powder or carob powder....coconut oil and lecithin might wind up making a chocolate
or chocolate substitute you can sweeten with agave or whatever is compliant for you.

Try experimenting because I haven't a clue of the proportions.  Difficult to find any source of
unsweetened carob in bar form or chip form that doesn't have dairy.

I also found this...Cocoa can be substituted...and nuts/seeds/butters can be altered to suit your dietary needs.

CAROB BARS
from COOKS.COM
1 c. honey
1 c. peanut butter
1 c. carob powder
1 c. sesame seeds
2 c. sunflower seeds
1 c. raisins
1/2 c. sliced almonds
Mix honey and peanut butter. Mix rest of ingredients and stir into honey mixture. Place in 8 x 8 pan. Cut into small bars. Keep refrigerated.

Chocolate mousse! As I said in another thread I made some the other day and it was out of this world! I dont know when was the last time I had a proper pudding-I appreciated it so much (specially for breakfast  -didn't want caffeine to keep me awake at night.) Only takes 10 mins to make.

The recipe I used was 170g chocolate-melted with 2 teaspoons honey added (could use agave.) 7 egg whites beaten into stiff peaks-I used hand held electric whisk which is really quick and easy. Then beat one third of firm egg white mixture into melted chocolate, then gently fold in rest. Divide into serving containers and put in fridge for couple of hours to set. Thats it. It makes enough for 4-it's very rich-I was using 72% cocoa-so you only need a small amount to be satisfied.  

Ruthie you can use parchment paper.  If you go to Costco you can buy the grease resistant sandwich wrap 1000 sheets for $5.00  I use it to line my soap molds because parchment paper is harder to work with and more costly.

Ruthie - Unfortunately, I don't think there is anything on the planet to replace vanilla and cinnamon! I will find out if I am a non-secretor next month, but I have chosen to follow the non-secretor diet these past five months. I've been using cardomon seeds and grinding them in a cuisinart nut/spice grinder. I also like savoury chocolates - rosemary, lavender...compliant spices and herbs...but then again I used to like tartar sauce on pancakes! My family thought it strange but to me, a pancake is just a different form of 'bread'.

OMG...I did it...I made "chocolate" using carob powder and the result is amazing....It's hard, it
feels and tastes like chocolate and it's only got a few ingredients.

I melted some coconut oil in a bowl. I added 1 1/2- 2 T granulated lecithin but it never quite
dissolved into the coconut oil. It seemed to be the right amount....and maybe next time if I
can find it, I'd use liquid lecithin...It didn't wreck the taste, but I see little specks of lecithin
granules in the finished product.......Perhaps if the CO was warmer the lecithin would have melted.....don't know... I didn't measure the coconut oil. (maybe 1/2-3/4 cup)  because I knew I was going to be adding enough carob powder to get a consistency of thick fudge.....I used a few squirts of agave syrup and tasted it.  

Took a small whisk and kept mixing in a little more carob powder until it was in my estimation
thick enough.

ANd then left it overnight in the refrigerator in a small container.  Had to pop it out onto a cutting
board this morning and chop it into pieces.

But the result is like chocolate....It's the right flavor, the right consistency....Only problem is that
it will melt in my hands if held too long.

But still, quite an accomplishment to have pulled this off first try.

Would be awesome with cocoa...although chocolate and all caffeine items are toxins for me...

But carob was delicious....and now all I have to do next time is measure.

I could add some chopped nuts....dried blueberries...the possibilities are endless.

Quoted from Dianne

Ruthie - Unfortunately, I don't think there is anything on the planet to replace vanilla and cinnamon! I will find out if I am a non-secretor next month, but I have chosen to follow the non-secretor diet these past five months. I've been using cardomon seeds and grinding them in a cuisinart nut/spice grinder. I also like savoury chocolates - rosemary, lavender...compliant spices and herbs...but then again I used to like tartar sauce on pancakes! My family thought it strange but to me, a pancake is just a different form of 'bread'.

Hmmmm...  I like your style.  I might have to try this savory chocolate.


I eat carob too though.  And this sounds really good chloe!!!  And yeah, I've found organic cocoa nibs too, but there always full of junk I don't want.  Much more than just a good quality chocolate bar.