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Low carb non-farty (maltitol-free) chocolate is a breakthrough I've been wishing for for years. Looks like I've found it. Your coconut oil tip has been a real winner.

I am making chocolate bars often now with it and they all taste good, with the consistency one expects from chocolate. I like the taste too, though some in my family don't. I find I can mask most of the coconut flavor with small dashes of spices like nutmeg and cinnamon.

I regularly add crushed cardamom seeds, which gives a really nice exotic flavor to it. I add a few drops of vanilla too, which seems to make it taste more like a conventional chocolate bar.

I've still not been able to make a light colored 'milk' chocolate. If I add enough whey powder to make it light, it gets undesirably sticky in the mouth.

Next experiment: I'd like to make low carb Reese's peanut butter cups. Saw some attempts on YouTube.
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