Recipe: Delicious Raw Diabetic/non Diabetic Dark/milk Chocolate

Raw Diabetic/non Diabetic Dark/milk Chocolate. A diabetic eating chocolate may raise eyebrows amongst some people but within reason, chocolate needn't Milk chocolate tends to be more sugary than dark chocolate but some people prefer milk chocolate and if as long as you're sticking to a limit, milk chocolate's perfectly fine. Dark chocolate may have fats but they are healthy fats such as monosaturated fat and healthier natural saturated fats. Healthy fats like these keep I always eat dark chocolate for my sweet snack cause it has less sugar and more fiber than milk chocolate.

The 'good chocolate', gourmet healthy chocolates are just what the doctor may order to help diabetics. In the Journal of Diabetic Medicine one The patients were given chocolate either with or without a high cocoa content. Stir it up until it looks like hot chocolate mix. You can have Raw Diabetic/non Diabetic Dark/milk Chocolate using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Raw Diabetic/non Diabetic Dark/milk Chocolate

1. You need 90 grams of cocoa nibs.
2. Prepare 60 grams of sugar I used brown diabetic 1st time and 7g canderal grounded the 2nd time.
3. You need 15 grams of cocoa butter I used own almond butter 1st time and cocao butter 2nd time much nicer.
4. You need 1/4 tsp of vanilla extract optional I used neilsen massey.
5. Prepare of Optional.
6. It's 1 of goji berries /nuts I did different shapes added 1 nut to 4 chocolates 3 goji berries to each of 4 chocolates and left 4 plain..

Lindt dark chocolates are good and extremely low in sugar content. But, they are not very easily available and even when they are, they pinch your pockets a little. For my chocolate cravings, I stick to Amul Bitter Chocolate. A wide variety of diabetic chocolate options are available to you Dark chocolate has more flavonoids than milk chocolate.

Raw Diabetic/non Diabetic Dark/milk Chocolate instructions

1. Grind sugar until it's like a powder.
2. Add the nibs & grind grind grind as much as your machine can take cooling down if necessary and keep scraping down. If you have choice of blender cup sizes use smallest you can or you will get chocolate all over your hands lol. Grind until it sloshed around. This takes time and patience. When nearly done put pestle bowl in oven to heat through..
3. Add cocoa butter or almond butter and blend further about 3 minutes, it's better with cocoa butter.
4. Conching....Pour chocolate into pestle and going in round motions grind it down until smooth and it tastes ok. You can add any extras when your happy with flavour.
5. Tempering....Pour chocolate onto slab and using scrapers keep turning inwards agitating it until thick but not too thick..
6. Pour into moulds and leave to set or let set on the slate. Excuse my mess I was rushing.
7. Enjoy...This will snap like chocolate and should have no white streaks in it. You can melt this carefully in a broiler if you want to bake with it and use as normal chocolate. If you want to make milk chocolate omit about 10g of nibs and add 10g milk powder to the sugar before grinding, but this will add sugar content. Hearts have goji berries, round have a nut in and square are just block. They was ok but got bashed in bag on way to gym for taste testing..

Dove Sugar Free Rich Dark Chocolates with Chocolate Creme (it also comes in Raspberry Creme option). Images of Diabetic Retinopathy and Other Vision Problems. Is chocolate good or bad for diabetes? Milk chocolate is make with cacao solids along with sugar and either milk powder, liquid milk or condensed milk. The best balance for diabetics, and frankly everyone, are sugar free chocolate bars without artificial sweeteners like While not organic, their cocoa is fair trade certified and all of their ingredients are non-GMO.