Comments on: Chocolate Kisses Molded Candy - Sugar Free

By: Jill

Jill — Fri, 14 Jun 2019 21:04:55 +0000

In reply to ChrisMiami. Miami Chris, I would omit the water... water makes chocolate "SEIZE." I would just add the xylitol and cocoa powder to the melted cocoa butter..

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 11 Jun 2019 11:17:53 +0000

In reply to Kathy Hancock. Very cool info on the surname! I'm in Connecticut so it must be where my husband's original family settled. My maiden name is even more original (it's a unique Filipino name) so anyone with it is from a very small village area in the Philippines and is related somehow.

By: Kathy Hancock

Kathy Hancock — Tue, 11 Jun 2019 08:04:33 +0000

This sounds creamy and decadent. I will try this out. I like you are guarded about the cost of ingredients. I also like to watch the cost of my low carb goods.

On another note I found your surname so unusual I looked it up. On this website: https://www.names.org/n/marcaurele/about

I hope you enjoy this insight!

By: Lisa

Lisa — Sat, 14 Oct 2017 08:20:16 +0000

In reply to Debbie. Anywhere from 4-6.

By: Debbie

Debbie — Sat, 14 Oct 2017 05:00:39 +0000

How many kisses per serving?

By: Lisa

Lisa — Fri, 05 May 2017 19:22:34 +0000

In reply to ChrisMiami. You can try adding raw cocoa butter. That typically will get it hard like chocolate.

By: ChrisMiami

ChrisMiami — Thu, 04 May 2017 21:47:31 +0000

This recipe has gotten me really interested in making my own sugar-free chocolate treats! Instead of Stevia, I'm using Xylitol because there's less aftertaste and a softer quality to the sweetening.

Unfortunately, I'm also using Raw Cacao powder instead of already-made unsweetened chocolate bars. As my experiment, I used 2 TBSP each of Cacao Powder, Xylitol and water and mixed over heat to a smooth paste, then added almost 2 TBSP of raw Cacao butter (maybe 1.8). This turned grainy until I added a dash of vanilla, then it got silky again.

I spread it on rice crackers and sprinkled coconut on top, put into the fridge for 4 hours. The chocolate never hardened - it got stiffer, but it wasn't the candy-coated rice crisp I had hoped for (besides which the rice softened up too).

Because of this I have held off purchasing the chocolate molds I wanted: if it won't harden, there's no point in trying to mold it.

Do you have any hints on making these without using the pre-made bars of chocolate? Maybe I needed to double the cacao butter to make up for it (seemed like there was already too much, though - maybe less would have been the ticket)?

Thanks,
Chris

By: Lisa

Lisa — Tue, 08 Dec 2015 22:00:20 +0000

In reply to ana perry. There might be too much liquid in the cream. I think I may have tried that once, but don't recall how well it worked. You could try like a tablespoon or less.

By: ana perry

ana perry — Tue, 08 Dec 2015 21:27:13 +0000

could you add heavy cream instead of powder to make it more like milk chocolate? Cream is all fat so it shouldn't cause problem of milk and make it clumpy. If you don't use too much it should still hold its form, if not you could make truffles.

Another idea, you could use flavoring such as caramel or mint, but make sure they are oil based.

By: Lisa

Lisa — Tue, 08 Dec 2015 16:52:33 +0000

In reply to Louise. I hope your order comes as quickly as mine did. Have a great holiday!

By: Louise

Louise — Tue, 08 Dec 2015 16:42:18 +0000

Thank you Lisa! What excellent timing you have for something that to me is so yummy and now cute too! I already ordered my supplies hoping to whip them up before Christmas.

By: Lisa

Lisa — Tue, 08 Dec 2015 16:07:39 +0000

In reply to Pernille. I thought about adding half an almond to each kiss. It would be perfect!