Keto Chocolate Bars! | Amazing Low Carb Dessert recipe

Keto Chocolate Bar Recipe. How to make impressive low carb dessert 1 1/2 Cup - Cacao Butter 1 1/4 Cup - Cacao Powder Sweetener to taste (I recommend Swerve Confectioners Powder) 1) Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the actual water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40–45°C/104–113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance. When the cacao butter has melted and is at around 40–45°C/104–113°F, add the rest of the ingredients. This should lower the temperature and we now want to bring it down to 28–30°C/82–86°F; just above or below will be fine.