A lot of people click on recipe posts, scroll down to the recipe, and skip the intro. They see the intro as fluff, as pointless. Kind of like… you know when you go to a concert to hear your favorite artist and then someone random starts singing and you’re like, “oy! get off the stage, bro! I didn’t come here to hear you!” Yeah, a bit like that.
Please don’t do that here though. Don’t just scroll down! Because, if you want to learn how to make sugar-free white protein chocolate, the post is the heart of this recipe.
So. Here’s how this whole thing began:
I’ve been making a lot of protein chocolate lately. Check out this recipe. It’s so easy to make and it’s amazing!
Feeling inspired by all this, I had a thought yesterday night. I thought hey… if whey is so good for making dark protein chocolate, surely it’s going to work wonderfully in WHITE protein chocolate?
As you’ll find out below, the end-result was bitter sweet. Actually, no. It was more like properly bitter. Scrap the sweet. It tasted like… balsam.
It looks so pretty though, doesn’t it? My family thought so too! So they, like me, grabbed a big piece, took a big bite, and then: 😬 -> 😳 -> 😣. It was kind of funny to witness.
You may be feeling disappointed reading all this.
After all, you probably clicked this post to be able to make (and eat!) sugar-free white protein chocolate! Don’t be disappointed though because this experiment was EXTREMELY informative and valuable. Far from being pointless, it was crucial in allowing me (and subsequently you!) to find out all I need to know to make actually delicious low-carb sugar-free white protein chocolate. Peel your ears for this one and read down to the end:
100g cocoa butter buttons
2 tsp liquid stevia drops
1/4 cup (24g) whey protein
Handful of chopped dried cranberries
1tsp vanilla extract (optional)
What I did to make these two gorgeous chocolate bars was this:
1. In a pot, I melted the cocoa butter with 2 tsp of stevia.
2. I then poured it into a food processor along with the whey protein pow.
3. Once everything was well-combined, I poured the ensuing liquidy yellow oily thing onto my chocolate molds and added a handful of chopped dried cranberries (because white chocolate with cranberries is delicious!)
4. I left it to set in the fridge overnight and the next day, voila! Two bars of beautiful white chocolate!!!! I was amazed, mesmerized! I was SO excited. So I grabbed a bar, bit into it and, well… you know how the rest went, hehe.
There are four things I need you to learn from this experiment; four things that I did wrong here that you have to avoid at all costs:
1. I used stevia instead of a sweetener like xylitol which would have been 100% better suited for the job. Stevia is really bitter, you see, especially if you use as much as I did! You may be thinking, “well, Anna, you should have used less”. But no, I couldn’t have really because, to make sugar-free white chocolate you really HAVE to use a lot of sweetener (otherwise it’s tasteless). Not stevia, though. That was a mistake. Because stevia in excess is… well… it’s nasty.
2. I didn’t let the cocoa butter cool enough before adding my whey. This made it slightly curdle when it came into contact with the boiling cocoa butter. A rookie mistake to be honest. This wasn’t disastrous in the sense that the texture of the bar was fine at the end but it contributed to making the chocolate a bit grainy-looking. When I make it again, I’m definitely going to let the cocoa butter cool a bit more before adding the whey in order to prevent my whey from turning all funny on me.
3. I didn’t add vanilla beans or vanilla paste which most white chocolate has in order to mask the overly cocoa buttery-ness of the chocolate (big tsk tsk, Anna Sward, come on, now.)
4. I should have use ‘deodorised cocoa butter’ instead of regular cocoa butter in order to avoid the overly, hmmm…. body-balmy smell of the final product. You know what I mean by body-balmy? Emollient-like. Like those cocoa body creams you buy that you want to eat but really you don’t because you know that if you did, they’d be kind of gross.
To sum up, you should ABSOLUTELY make sugar-free protein white chocolate. I know I am as soon as I get some xylitol and new cocoa buttons! Sugar-free white protein chocolate is a wonderful idea because it makes SENSE, you know? Particularly if you use a creamy whey protein powder (like ours!) which basically acts as a high-protein version of the milk that’s inside most white chocolates. When you make it though, think of me and don’t use stevia. Or if you do, combine it with another sweetener like xylitol because otherwise the bitterness will floor you and we certainly don’t want that.
I’m going to try this again and post my next attempt. In the meantime, go ahead and make the protein dark chocolate recipe that’s in the little booklets! It’s infallible, really easy, and mm, mmmmm, mmmmmmm!!!!!!!!!!!!
Have a wonderful rest of your weekend, guys!!!!! I’m off to rub some of this chocolate on my hands, hehehehehe :-)