Replacement for MiniCarb Chocolates?

[UhhFrostin]

They discontinued these. Does anybody know of any other sugar free chocolate that does not contain sugar alcohols?

[LadyBelle]

they all contain sugar alcohols. Best bet is to start making your own. then you know what goes into it.

[carealot]

I would love to have a recipe for making chocolate chips without sugar alcohols. Where can I find one?

[steph z]

minicarb chocolate is made with Splenda and no sugar alcohols; one of the first co. to make Splenda only chocolates.

http://www.carbsense.com/products_list.htm

All Minicarb products are discontinued but the chocolate bars - dark and dark with almonds are made under the new Eat Well Be Well label. It appears they will not continue making the chocolate chips. At least at this point of time.

http://www.eatwellbewell.com/products/prod_chocolate.htm

[UhhFrostin]

I found this on another low-carb website.

Low Carb Homemade Chocolate Chips

Chocolate Chips:
1-ounce unsweetened chocolate, chopped
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream

Place mixture in freezer for a few minutes…chop

[BlitzedAng]

Now this really bites.. Those chocolate chips are the only thing I enjoy as a naughty food. I had bought six bags for the freezer but would have got more if I new it was being discontinued. Rats!

Angel

[EdwardGmys]

How about just using Hershey's One-Carb and chopping it up? I know it has SA, but it is erithrytol which in most people does not cause the gas and "other" symptoms. Also, they are readily availble almost anywhere.

[EdwardGmys]

I would be surprised that this would "set" hard permanently. It sounds like some candies and desert recipes that use regular sugar that tell you to freeze or refrigerate to harden but when you take it out and it gets to room temperature it turns kind of clammy, not hard and solid like temperted chocolate.

That seems like a lot of sugar substitute for 1 ounce of chocolate. That would mean for six ounces, you would need three cups of Splenda. Quite a few carbs there, and I am guessing that you have to use the measurable splenda as opposed to the liquid splenda cuz the filler probably helps the chocolate set.

I think the only way to get real chocolate, at least the texture and solidity would be to temper it, but adding in either mesurable or liquid splenda might screw up the process of tempering it. That is a very tricky thing to do with chocolate that is already sweetened.

If anyone tries this, I would like to hear feedback.

I found this on another low-carb website.

Low Carb Homemade Chocolate Chips

Chocolate Chips:
1-ounce unsweetened chocolate, chopped
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream

Place mixture in freezer for a few minutes…chop

[LadyBelle]

Stella from that show Low Carb and Loving it on FoodNetwork did much the same for chocolate chips. He tempered the chocolate, added sweetner, spread it thin and froze.

Unfortunetly I think the recipie is too old and has gone off the foodnetwork pages.

[EdwardGmys]

If he "froze" it, it is unlikely that he tempered it. I have not seen that show, so I don't know for sure, but when chocolate is tempered, it sets up quickly at room temperature and gives the good "snap" that you get when you break it or bite into it. If you are using this to make chips that are going to end up in cookies I don't think you have to have it tempered. If you want to make something like chocolate bars by themselves, I don't know that this method would be preferable to actually tempering the chocolate. Chocolates that have to be refrigerated or frozen to set up, IMHO, get a weird texture and then they seem to get kind of "clammy" when they come to room temperature.

Stella from that show Low Carb and Loving it on FoodNetwork did much the same for chocolate chips. He tempered the chocolate, added sweetner, spread it thin and froze.

Unfortunetly I think the recipie is too old and has gone off the foodnetwork pages.

[EdwardGmys]

Here (http://www.sallys-place.com/food/columns/williams/choc_tempering.htm) is a webpage describing the tempering process. There are home tempering machines, but I believe they are upwards of $350. Probably a little high for the average low-carber intersted in making some Splenda-sweetened chocolate.

[Futurist]

Here is no sa chocolate
http://gol-d-lite.com/products/xw8/141_xw8_drkblock.htm
The cart is not working though, so you have to call them to order it.

[Futurist]

Here are a couple of other sites:
http://www.lowcarbspecialties.com/choco_bars.html
http://store.mainecottagefoods.com/index.html
http://www.wilburchocolate.com/docs/applications/product_listings/sugarfree.html# (voyager and gemini)

[Futurist]

http://store.mainecottagefoods.com/chocolatechips.html
now has actual chocolate chips made with ogliofructose (like inulin) and erythritol.

[EdwardGmys]

They sound and look great but $19.00 a pound?!?!?!?! YIKES!!!

[bmoura]

They discontinued these. Does anybody know of any other sugar free chocolate that does not contain sugar alcohols?

The 16 bar boxes of the MiniCarb Chocolate Bars are on sale at the Netrition.Com web site for $12.99 per box. See http://www.netrition.com/minicarb_chocolate_bars_page.html for details.

[kevinpa]

In a half a bag(4 oz.) of minicarb(eat well, be well) chocolate chips this is the counts
600 calories
38 g. Fat
60 g. carbs
45 g. fiber
15 g. net carbs
15 g. protein

My homemade version
1 square baker's unsweetened baking chocolate
2 Tablespoons heavy cream
1/4 c. PolyD Plus

Melt chocolate square in small bowl in microwave for 45 seconds
add cream and polyD to chocolate and mix till smooth.
Spread out chocolate on large plate to about 1/8 in thick.
put plate in freezer for about 15 min or until chocolate is firm.
then cut with pizza cutter in about 1/4 in squares.
freeze for 15 more minutes then lift off plate with spatula and break into the squares.

yeild 4 oz.

300 calories
24 g. Fat
52 g. Carbs
44 g. fiber
8 g. net Carbs
4 g. protein

I have a hard time telling the difference in taste.
With 1/2 the calories and a savings of 7 carbs and a quick prep time.