Keto Black Chocolate Hearts


Step 1Prepare all of the ingredients by measuring out or weighing.

Step 2Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.

Step 3If you have a candy thermometer, the temperature of the cacao butter should not be over 46 °C/ 115 °F when you add the remaining ingredients. When you reach 46 °C/ 115 °F, remove from the heat and set aside.

Step 4Add cocoa powder, powdered sweetener (allulose or erythritol), vanilla, and salt.
Notes: If you plan to bake with this chocolate, add 1/3 tsp of sunflower lecithin. For a sweeter taste, add a few drops of stevia.

Step 5Stir using a spatula until smooth and creamy. Once combined, use the spatula stir the chocolate around the edges until the chocolate reaches about room temperature. This will temper the chocolate and you'll get a smooth result with no fat separation os sweetener crystals developing on the surface.

Step 6Use a spoon to pour the chocolate into a candy mold. You can use any shapes or use a chocolate bar mold (if you use a small candy mold like I did, one chocolate will be about 7 g/ 0.25 oz). If the chocolate hardens too quick, place back on the saucepan and let it soften for a few seconds. Place in the fridge to set for a few minutes.

Step 7Once set, pop out of the mold and place in an airtight container.

Step 8Store at room temperature or in the fridge for up to 2 weeks, or freeze for up to 3 months.