Fructose Free Chocolate
(Makes about 15 chocolates)
Glucose Syrup recipe
You will need to make this first for the chocolate.
Put the dextrose and water into a small saucepan and stir over a medium heat until the dextrose dissolves into the water.
You will have some left over so if you put it into an airtight container it will store in the fridge for about a month.
50g cacao butter
3 tbsp cacao
2 tbsp dextrose syrup
1tbsp mixed nuts (optional)
1 Melt the cacao butter in a bowl, over a pan of hot water.
2 Once melted, mix in the cacao and dextrose syrup and whisk until thoroughly mixed.
3 Pour the chocolate into chocolate moulds or alternatively you can pour it onto a lined baking tray/bun cases if you don’t have any moulds.
4 Put the chocolate in the freezer for 45 minutes to set.
5 The chocolate will keep in the fridge for about 2 weeks.