~ Make your own Chocolate (Dark or Milk) Recipe

Make your own Chocolate Recipe 

This recipe enables you to make your own excellent quality chocolate so that you control exactly what goes in, using the cleanest ingredients that all great chocolatiers have access to.  

Serving size - however much you like. Unlike other recipes that has grams, this one  ingredients are expressed in ratio %'s so figure out the grams of chocolate you want to make as an output, then multiply that by each percentage to math up how much of that ingredient to add. Then taste test and adjust from there.  

Macros - the only ingredient that has carbs are the unsweetened 100% kibbles at 4.6g per 100g. Everything else to make Dark chocolate is zero carb rated. 

Ingredients  ( = available here at Keto Store NZ): 
To make Dark chocolate slowly melt together
• 30% Cacao Butter (it's not recommended to use Cocoa Butter as its taste, texture and aroma has been stripped by processing at high heat) 
• 35% unsweetened cacao kibbles these melt just like chocolate does to create amazing taste sensational things. consider it like a base that you layer on other flavours with. 
• 22% Sweet as Icing Sugar Allulose (because it dissolves ever so smoothly and doesn't re-crystalise).
for Milk Chocolate add in
• 18% Coconut Cream Powder, Cream Powder or Keto Milk Powder  
These have to be powder, because adding water causes chocolate to seize! 

Jazz it up by adding inclusions 
Protein Crisps
Protein Crisps Cocoa
ultra-fine Desiccated Coconut
Flavoured Natural Inulins
• Banana
• Vanilla
• Caramel
• Toffee

Equipment:  
Double boiler set up (a bowl that fits into a pot of water without the bottom touching the water) or a microwave. We have methods below for both.  A digital thermometer is smart so you can monitor the temperature and not overheat / seize the chocolate. 

Tips n Tricks: 
Chocolate seizes when melted chocolate mass becomes a paste that is grainy, dull, and thick. There are two conditions that bring about chocolate seize: when it is exposed to any water/moisture in steam and over-heating.

Water and chocolate don't mix
Chocolate is made up of dry ingredients (cocoa solids, sugar and possibly milk powder) suspended in cacao butter. A small drop of liquid will moisten t