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This is the toughest time of the year to hold on to low carb...

As an antidote to all the sweets being pushed at me, I'm trying to advance the science of low carb chocolate. Tweaking the elements mentioned in this thread. Also consulting YouTube, my primary recipe resource.

Now it seems the key to good chocolate is using cocoa butter as a base. But I haven't yet found a source to buy it in Germany. Seems absurd given that Germany, Switzerland etc are chocolate maker havens. I'll keep looking. There's a Lindt factory near me, maybe I can talk to somebody there.

Anyway, some Australian YouTubers facing the same problem advocate something called Copha as a substitute. It seems to be vegetable shortening like Crisco, i.e. trans fat loaded stiffened vegetable oil/fat. Yuckypoo. Even the name is nasty.

Whereas real natural cocoa butter is not transfatted, according to them internets. Which as we all know cannot be wrong.

A lot is used for cosmetics but not sure I'd want to eat that.
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