John Myers
Sugar-free Chocolate with Erythritol and Hazelnuts
The perfect sugar-free chocolate with erythritol and hazelnuts recipe with a picture and simple step-by-step instructions.
- 50 g Cocoa butter
- 10 g Coconut oil
- 30 g Milk powder
- 30 g Baking cocoa
- 20 g Erythritol powdered sugar
- 10 drops Vanilla extract
- 30 g Hazelnut butter
- 200 g Hazelnuts
- Place the hazelnuts on a baking sheet and roast for 25 minutes at 160 degrees Celsius. Then put the nuts in a bowl with a lid and shake until the shells come off.
- Melt the cocoa butter and coconut oil in a water bath and then stir in the milk powder until it dissolves.
- Mix the cocoa powder with the Erytrith and add to the cocoa butter. Add the hazelnut butter and the vanilla extract and stir in a water bath for 5 minutes.
- Put the hazelnuts in a suitable form and spread the chocolate over them. Put the chocolate in a cool place.
