Chocolate Chunks

I am a chocolate fanatic. I love to buy a bag of chocolate chips and snack on them until they are gone. Every dessert is better with chocolate... Life is better with chocolate. I have tried and failed many times to make an alternative to chocolate chips. I can't buy the sugar free ones at the store because of all the terrible ingredients. I wouldn't eat what is in those, and I definitely don't want my daughter to. Where did this leave me? With a freezer full of homemade chocolate in wax paper that just wouldn't cooperate. I went through more bakers chocolate than you should ever buy, but finally I found a way. This came about by reading about 30 different recipes for low carb chocolate before realizing that I would have to put my own stamp on it. I am almost satisfied with this recipe, I still think I could make it a little better for snacking, but for baking this did the trick.

Chocolate Chunks

• 4 oz bakers chocolate. (Make sure to get unsweetened, or it won't be low carb)
• 2 Tablespoons butter
• 2 Tablespoons coconut oil
• 3 Tablespoons of erythritol or your favorite sweetener (you can by a stevia and erythritol blend at most stores, but for some reason it is just labelled as stevia. Just check the ingredients)
• 2 Tablespoons of liquid stevia

Melt the chocolate, butter and coconut oil on as low as your stove top will go. After the chocolate is smooth, add the erythritol. Continue to stir until the chocolate is no longer gritty. This may take a while depending on what sweetener you used, but don't turn your stove up or it will burn the chocolate. When the chocolate is well mixed, stir in the stevia. Spread out onto a pan lined with parchment paper and place in freezer until hard. Break the chocolate into whatever sized chunks fit your fancy. 

*This is not milk chocolate, but it is very sweet dark chocolate

I store mine in a ziplock baggy in the freezer.

Stay tuned for a delicious peanut butter chocolate chunk cookie! The hubs ate 4 of these fresh out of the oven!