How to make milk/dark chocolate candy bar from scratch?
Can you have Maltitol? It tastes much better than xylitol and is a great sugar substitute. If you can, I would recommend using Chocoley V125 Indulgence Sugar Free Couverture chocolate chips as your base. It’s a molding chocolate made for diabetics. I’m guessing this is the reason you need sugar free (based on your post). It tastes REALLLLY good (I didn’t believe it was sugar free the first time I tasted it), just like all of the Chocoley chocolate does. haha. It’s couverture chocolate so technically if you want it to be ‘perfect’ you need to go through a process called tempering. (There’s a lot of info on tempering on the website that sells the chocolate. I linked below). However, if you’re going to be eating your chocolate bar within a couple of days you can probably get away with NOT tempering. Just melt the chocolate to the temperature they tell you on the info they send with it, and pour it in a chocolate bar mold and let it harden. If you don’t temer It may develop a tiny bit of ‘
