Is LCHF chocolate just another in a long line of fads?

In the flood of different dietary advice and diets, it can sometimes be quite difficult to distinguish between healthful advice and fads that have no benefits. This is why many people turn a deaf ear when LCHF chocolate is mentioned - is it just a fad, or is there something to it ?

You can reach for dark chocolate without a guilty conscience

If you follow the recommendations of the LCHF diet, you will be pleased to know that this way of eating allows you to occasionally consume dark chocolate, as it contains less sugar and is packed with a variety of nutrients, fibre and antioxidants. By far the most suitable chocolate is, of course, chocolate made from real cocoa and cocoa butter and is gluten-free. However, such chocolate can be hard to find on the shelves . Why not make your own LCHF chocolate at home? That way, you''ll be sure that it contains only quality ingredients and you''ll be able to indulge yourself without feeling guilty.

Is dark chocolate really calorie-free?

To be honest, almost no shop-bought chocolate is low in calories - sugar is almost always the main ingredient. As mentioned above, dark chocolate with at least 70% cocoa is the best choice for those following the LCHF diet recommendations , as it usually contains less sugar than other types of chocolate. You can also find sugar-free chocolates on the shelves, but these are often sweetened with maltitol, a sweetener which is actually a carbohydrate and therefore not the most suitable alternative for those who want to reduce the carbohydrate intake of their bodies. Some sugar-free chocolates contain the natural sweetener stevia, which is less harmful but many people do not like the taste.

The right ingredients are key!

Anyone who has ever made their own chocolate knows that the process of making chocolate is half science and half art. Chocolate can melt quickly and have the wrong texture, it can be too sweet or not sweet enough... The list of things that can go wrong is long. But don''t be intimidated - with the right ingredients, you can end up with chocolate that will leave you drooling for a long time.

• Cocoa butter

Some chocolate recipes call for coconut oil or cow''s butter, which makes the chocolate unable to keep its firm shape. While the chocolate-making process is a nice way to go, it is much easier to work with cocoa butter. It brings out the chocolate''s pleasant flavour more and, more importantly, cocoa butter keeps the chocolate firm even at room temperature.

• Chocolate for baking

Cocoa powder is the most common ingredient in recipes for making homemade chocolate, but barley chocolateis much more suitable for baking. This is because cocoa powder is very dry and can give chocolate a ''chalky'' taste. Baking chocolate, on the other hand, will give a rich chocolate flavour.

• Erythritol

Instead of using harmful white sugar or the sweetener maltitol (which is a sugar alcohol) to make LCHF chocolate, use the natural sweetener erythritol, which is obtained through a natural fermentation process. It is found naturally in various fruits, but also in fermented products such as wine and soy sauce. It is naturally sweet and calorie-free, making it suitable for those who follow the LCHF way of eating.

• Inulin

If you buy sugar-free chocolates, you may have noticed that they often contain inulin. Inulin is a natural prebiotic fibre that is an integral part of our recipe for several reasons: it inhibits the crystallisation that can occur from erythritol and counteracts its cooling effect, while also giving the chocolate a slightly sweeter taste.

• Lecithin

Lecithin is practically a necessary ingredient in all chocolate, as it ensures that the chocolate is evenly dense, while also helping to prevent the various ingredients in the chocolate from breaking down.

• Salt and vanilla

It may seem a bit contradictory to put salt in chocolate, but when combined with vanilla, your homemade LCHF chocolate will taste like never before.

Recipe for Homemade LCHF Chocolate

Here''s a recipe for homemade LCHF chocolate that tastes exactly like regular chocolate.

Ingredients:

- 85 g cocoa butter
- 30 g unsweetened baking chocolate- 6 tablespoons erythritol- 2 tablespoons inulin- ¼ tablespoon lecithin- 1 teaspoon vanilla extract- pinch of salt

Procedure:

1. Melt the cocoa butter and baking chocolate over a water bath, stirring gently all the time.

2. Gradually and gently stir the erythritol into the mixture, followed by the inulin. Mix well and gradually add the lecithin and finally a pinch of salt. Heat until the mixture is smooth.

3. Remove from the heat and add the vanilla extract.

4. Pour the melted chocolate into the chocolate mould. Place in the fridge for at least 30 minutes or until your LCHF chocolate has set .

Have a good run!