Homemade Splenda Chocolate Bars

I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I was
thinking a true liquid form of Splenda would mix more completely giving me
the true melted chocolate consistency to cool and make bars from. However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars use
malitol.

i would mix the splenda in with some heavy cream and then add it to the
chocolate. The cream won't really hurt anything. only about 1g per Tbs or
so.

I think it should work.

--
-----------
Started low carb Feb '04
205/194 . . 510"
Highest weight 213
"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I
was
thinking a true liquid form of Splenda would mix more completely giving me
the true melted chocolate consistency to cool and make bars from. However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars use
malitol.

Chocolate often seizes when your adding ingredients. It's not the Splenda.
If you add water to the Splenda you'll get the same result or worse. You
don't say what other things your adding, but if just trying to sweeten the
chocolate, add some fat is a good idea. Butter of cocoa butter, which you
can buy at some cake decorating specialty stores will solve the problem.
Butter works well because it firms up at room temp. If you add cream you're
going to create ganache, the stuff used in making truffles.

--
-Bear
Grrrrrrrrr )
297/276/210



"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I
was
thinking a true liquid form of Splenda would mix more completely giving me
the true melted chocolate consistency to cool and make bars from. However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars use
malitol.

should have read

.. Butter *or* cocoa butter
--
-Bear
Grrrrrrrrr )
297/276/210

Thanks, Bear. I'll melt butter, add Splenda and combine that mixture with
the melted chocolate. I wonder why it's so hard to find a Splenda sweetened
chocolate bar.

"Bear" wrote in message
ink.net...
Chocolate often seizes when your adding ingredients. It's not the Splenda.
If you add water to the Splenda you'll get the same result or worse. You
don't say what other things your adding, but if just trying to sweeten the
chocolate, add some fat is a good idea. Butter of cocoa butter, which you
can buy at some cake decorating specialty stores will solve the problem.
Butter works well because it firms up at room temp. If you add cream
you're
going to create ganache, the stuff used in making truffles.

--
-Bear
Grrrrrrrrr )
297/276/210



"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I
was
thinking a true liquid form of Splenda would mix more completely giving
me
the true melted chocolate consistency to cool and make bars from.
However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars
use
malitol.

Sure thing.

-Bear
Grrrrrrrrr )
297/276/210


"John" wrote in message
...
Thanks, Bear. I'll melt butter, add Splenda and combine that mixture with
the melted chocolate. I wonder why it's so hard to find a Splenda
sweetened
chocolate bar.

"Bear" wrote in message
ink.net...
Chocolate often seizes when your adding ingredients. It's not the
Splenda.
If you add water to the Splenda you'll get the same result or worse. You
don't say what other things your adding, but if just trying to sweeten
the
chocolate, add some fat is a good idea. Butter of cocoa butter, which
you
can buy at some cake decorating specialty stores will solve the problem.
Butter works well because it firms up at room temp. If you add cream
you're
going to create ganache, the stuff used in making truffles.

--
-Bear
Grrrrrrrrr )
297/276/210



"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so
I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like
cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public.
I
was
thinking a true liquid form of Splenda would mix more completely
giving
me
the true melted chocolate consistency to cool and make bars from.
However
I'm trying to devise a way to make liquid Splenda. Should I mix it
with
water? Will Splenda melt with heat? Any thoughts or experiences would
be
appreciated. I guess my problems are why most "lowcarb" chocolate bars
use
malitol.

John, my splenda chocolates came out crumbly also, They weren't terrible- I
poured them into a chocolate mold where they are only 2 carbs each, still,
I can't experiment to often, so the mystery continues. I wouldn't add water,
I'm thinking butter or cream, but that might make frosting. If it still
comes out the same, I'll mix in unsweetened coconut or almonds and have
"haystacks"

--
Diane
Atkins since 12/4/2003
234/212/150 5"8



"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I
was
thinking a true liquid form of Splenda would mix more completely giving me
the true melted chocolate consistency to cool and make bars from. However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars use
malitol.

THis is the best, many enjoy ....

Lynne's Chocolate

1 oz unsweetened chocolate
2 tbs. butter
1 tbs. cream
1/4 tsp. vanilla extract
8 packets of Equal small handful chopped/crushed nuts



Melt chocolate and butter carefully. Remove from heat, stir in cream
and vanilla, add sweetener, fold in chopped nuts and chill. Serve at
room temperature.

ooooooooh, droooool. Haystacks, I never even thought of making those.
Thanks!!!!!!!!!! Oh yeah baby these are going to be good!!!!


--
-----------
LC since Feb '04
205/194 . .goal 175 by May '04


"Diane Mancino" wrote in message
...
John, my splenda chocolates came out crumbly also, They weren't terrible-
I
poured them into a chocolate mold where they are only 2 carbs each,
still,
I can't experiment to often, so the mystery continues. I wouldn't add
water,
I'm thinking butter or cream, but that might make frosting. If it still
comes out the same, I'll mix in unsweetened coconut or almonds and have
"haystacks"

--
Diane
Atkins since 12/4/2003
234/212/150 5"8



"John" wrote in message
...
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm
here
for assistance.

It seems when I added Splenda to the melted chocolate, the liquid
chocolate
began to change consistency to more of a granular form much like cookie
dough. My thoughts are the splenda flakes are the culprit. Is this
conclusion reasonable?

I have read about liquid Splenda which isn't available to the public. I
was
thinking a true liquid form of Splenda would mix more completely giving
me
the true melted chocolate consistency to cool and make bars from.
However
I'm trying to devise a way to make liquid Splenda. Should I mix it with
water? Will Splenda melt with heat? Any thoughts or experiences would be
appreciated. I guess my problems are why most "lowcarb" chocolate bars
use
malitol.

John wrote:
I'm experimenting with making Splenda chocolate bars using unsweetened
chocolate and Splenda. My first attempt produced curious results so I'm here
for assistance.

Lynne's Chocolate
http://members.tripod.com/~Dietman2/lynschoc.html
variations on the basic recipe are listed on the site.

1 oz unsweetened chocolate
2 Tbsp butter or cocoa butter
1 Tbsp heavy cream
1 tsp vanilla extract
8 packets Splenda or Equal or 1/3 cup bulk Splenda
optional, 1 oz crushed nuts

Melt chocolate and butter, carefully.
Remove from heat,
Stir in cream and vanilla,
Stir in equal,
Fold in nuts
Pour into tin-foil-lined something or other.
Chill

Note: do not overheat the chocolate in the microwave. It still holds it's
shape when it's soft enough to stir. If you heat it in the micro until
it melts its shape, it will be too hot and the mixture will separate.

Cocoa butter makes a firmer chocolate than using butter.

Saccharin is not recommended, because it adds bitterness, and this
recipe makes a very dark chocolate as it is.

--
jamie )

"There's a seeker born every minute."