Friday, May 13, 2011

Xylitol, Part 3

With my last wee bit of Xylitol left over from the 16 ounce bag Xylitol USA sent me, I made some chocolate and coconut... things. I wanted to call them cups, because I had visions of molding them in little paper candy cups, but that turned out to be a messy disaster. They still tasted good, though.

I planned to re-melt everything and try again, but I keep eating the broken up pieces, so I don't think that's going to happen. Instead, I'll just go ahead and post the recipe. A friend of mine actually told me how to make these, only her quantities just made a small amount. That's good in a way, because you can only eat what you have. Recipes yielding only a few servings can help prevent overindulgence. Still, I wanted to make these into bite-sized candies, so I made TWELVE TIMES the recipe. It's a good thing I did, too. In the process of trying to pour the melted chocolate into the candy cups, I spilled it everywhere, losing almost a third of it.

Anyway, the original recipe is: 2 tablespoons of coconut oil, 2 tablespoons cocoa powder, 1 teasppon Xylitol and 1 tablespoon of shredded coconut. Here's where I have to fess up and let you know that I used Angel Flake coconut because that's what I had on hand. Since it's sweetened, the chocolates I made aren't technically sugar free, but you can easily use whatever variety of coconut you want.

I'd also like to point out that I followed the same friend's advice and processed my Xylitol in a coffee grinder so that the grains would be finer. It worked, as you can see the difference below. I wish I had thought to do this when I made the meringues and peanut butter cookies, as that may have helped, but that's something to try later.
Chocolate Coconut Cups (as I made them)

24 Tbsp (1 1/2 cups) coconut oil, melted
24 Tbsp (1 1/2 cups) cocoa powder
12 tsp (1/4 cup) Xylitol
12 Tbsp (3/4 cup) shredded coconut
Stuff you'll need

Melt the coconut oil, and then mix everything together. I poured the mixture into a gallon-sized ziploc bag, thinking it would be easiest to pipe the chocolate into the cups. Wrong. As soon as I cut the corner off the bag, the chocolate gushed out everywhere. Oops.
Here is a photo of my mini muffin pan all prepped with candy cup wrappers to mold the chocolate. Luckily, I have no pictures of the debacle that resulted from me trying to fill these things.
I did get a few chocolates that looked okay. There's major blooming and discoloration going on, and I'm not quite sure what's up with that. I didn't do any sort of tempering, so that may be it. If you have any ideas, let me know because it looks dreadful. Luckily, that doesn't affect the taste.
By the way, I also used the coffee grinder to chop the coconut into smaller pieces, but a food processor would work just as well for that. Here you can see what they look like inside. Yum!
Oh, and don't forget about the coupon code for Xylitol. Save 10% off your first order at with coupon code FIRST.


Caro said...

Hi Darla,
Am interested in your Xylitol meringue experience as I had the opposite experience. My Xylitol meringues take FOREVER to dry out.

Do you have any suggestions?


cakedarla said...

That is interesting that you had the opposite experience. I'm not sure why that would be, other than maybe the humidity in your kitchen might be different? If anybody else knows or has any ideas as to why, please chime in. :)

Egg whites can be tricky to work with sometimes. When I made the same recipe using sugar, the meringue cookies were really soft and got more chewy over time.