How NOT to Melt and Sweeten Chocolate

June 17, 2011

Because of my food allergies, when a recipe calls for chocolate chips or chocolate chunks, I have to melt some chocolate down and sweeten it myself before I can add it to a recipe. (Schraffen Berger is my go-to brand. their 99% cacao bar is just cacao beans and whole vanilla beans which works for me). In this episode I am also trying out a new sweetener, xylitol. I had never used it before and just assumed that it would work. Needless to say, it didn’t.

But I find that sometimes learning what not to do, can be just as entertaining and educational as learning what to do. Obviously I don’t recommend using xylitol to sweeten chocolate (unless you know a trick that I don’t). Here’s what happened: It wouldn’t dissolve into the chocolate no matter how long I cooked it.  And then because I cooked the chocolate longer than normal (I was convinced the xylitol would melt at some point) I burned it. And then I burned myself tasting it. And worst of all, it tasted awful. DON’T DO THIS. What you should do:

  •  Use a double boiler. If you don’t have one (like me) you can make one. Here’s how:
  1. Take a small pot and a bigger pot (if you only have one, you can use a frying pan for the bigger one).
  2. Pour some water in the bigger pot (a few inches) place the smaller pot inside the bigger one. And voila! You now have a double boiler. Congratulations! Next step:
  • Turn the burner on medium to high (you want the water to boil).
  • Place your chocolate in the smaller pot, & add the sweetener right away or at least add it before the chocolate has completely melted (I suggest a liquid sweetener: I like about 3 Tbs of agave for 1/2 cup of chocolate, if you don’t want your chocolate to be super sweet) and for goodness sakes, watch it and stir. As the water boils, it will gently melt the chocolate.
  • Remove the pot from the heat as soon as the chocolate is almost all melted (it will continue to melt a little bit).
  • Use however you wish. I suggest you eat it. It will be delicious.

Good luck! The music in the episode is “You’re Not Stubborn” by Two Door Cinema ClubCheck out their website HERE.


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About the Author ()

Lillian's Test Kitchen is an online cooking web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But Lillian's Test Kitchen is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make their own food.

Comments (2)

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  1. Karen says:

    Thanks for the test! Another way to do this is to melt the xylitol on low heat in a saucepan, then when it’s melted add the chocolate. Yum! I found this at Healthy Indulgences in her recipe for chocolate ice cream. The chocolate/xylitol mix is so delicious though, I’ve used it alone for other things.

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