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Re: contents of choc chips.. more than just the choc?

Been making my own choc "chip"s; wife can't have sugar so been melting

> down unsweetened choc and adding splenda. However I noticed that when I > make stuff like cookies, where the chips are then baked, that the chips > melt and become soupy. I suppose this is to be expected, but I thought > I recall that if you use some premade choc chips from a bag, that they > don't seem to have the same melt-down. > > My question is, is there something in the store bought choc chips that > keep them from melting down quite as much, that I can possibly add to > the choc that I'm making? > > Thanks, > Glenn

Many Diabetic chocolates have the sugar replaced with artificial sweeteners such as saccharin and sugar alcohol called sorbitol . But as the bulkiness of the sugar is replaced with soya flour and ground nuts.However these replacements are not completely satisfactory. Store brought chocolate chips may contain higher amount of cocoa butter than the plain dark chocolate ones you made with splenda. If you can add an amount of cocoa butter(5-15%) of the total batch weight of the chocolate mixture; and that may partially help in increasing the viscosity of the chocolate to help maintain its integrity in the chocolate chip cookie application. Another thing is to blend splenda half with finely ground almonds, then add the nut /splenda compositions to the dark chocolate and , as that will help provide the body to minimize the fluidization of sugarless chocolate when exposed to oven heat. If the resulting cookie does appear to be less sweeter you can add more splenda to the cookie recipe to maintain the desired taste. Good Luck! Roy

Reply to
Roy Basan
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I just so happen to have some shaved almonds.. I'm going to have to stick some in my spice grinder the next time 'round and try it out!

Thanks very much for the suggestion :)

Glenn

Reply to
bagsmode

It might be the lecithin, which is made from soy. You can buy it in health food shops.

Reply to
Davida Chazan - The Chocolate Lady

bagsmode wrote

I found a low carb recipe for chocolate chip cookies where they break Ross Dark Delite bars into pieces for the chips

The recipe came from

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can buy the Ross bars from
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found this info by looking thru the sites on
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's da recipe:

Chocolate Chip Cookies

Makes 48 Cookies, 3.2 grams carbs per serving

2 sticks (1/2 lb) unsalted butter, softened 1/2 cup Brown Sugar Twin 2 Tbsp Not-Sugar (by Expert Foods) 1 cup Splenda 2 tsp vanilla extract 2 large eggs 1 tsp baking soda 1 tsp salt 1 cup Atkins or other bake mix 1 cup oat flour 1/4 cup almond flour 1 cup lowcarb chocolate, chopped into chunks (I use 3 Ross Dark Delite bars, 1 carb per 32 g bar ) 1 cup chopped pecans Preheat oven to 375°F.

In a large bowl with mixer on medium speed, beat butter, Brown Sugar Twin, Not-Sugar, Splenda and vanilla until fluffy. Add eggs, baking soda and salt beat until blended. Reduce mixer speed to low and beat in the bake mix and flours just until blended. Stir in chopped up chocolate and pecans. Drop by teaspoon-full 1 inch apart on ungreased baking sheets and shape into a circle and pat down a bit (they will puf up in baking). Bake 8 - 11 min. or until edges are golden brown. Cool 2 minutes. Remove to wire rack.

Makes 48 cookies. 3.2 carbs per cookie.

Snoozy

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Reply to
Snoozy

It's not what's in them, it's what's *not* in them, specifically, not so much cocoa butter. Chocolate chips have a lower cocoa butter content so as not to melt.

I did a pretty comprehensive search for sugar free chocolate chips. Unfortunately, although there are many, many brands out there, I couldn't find a single one I can recommend, because either they were made with Dutch cocoa (cocoa processed with alkali) - which will make them taste less chocolatey and more metallic, or they contained hydrogenated vegetable fat (i.e. they were "vegelate") whose texture and taste are going to be appalling.

It's worth noting that unless your wife can tolerate absolutely no sugar whatsoever under any circumstances, you can get good low-sugar chocolate chips whose sugar contribution to a baked good will be near-negligible. In fact, the ones I recommend as general-purpose chocolate chips, Ghirardelli's Double Chocolate chocolate chips, fall in this category. I'd suggest that, with her doctor's approval, experimenting with these kinds of chocolate chips may produce better results.

Reply to
Alex Rast

Reply to
Peggy

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