World Black News: CHRISTMAS CANDY ROUNDUP FOR YOU

WHITE CHOCOLATE

Do you love white chocolate but you cannot handle too much of the sweeteners used in sugar-free chocolate? This tastes even better than some white chocolate brands available in stores. I need to make some more! I can eat white chocolate with abandon, but for me it's always a risk to eat regular chocolate, as I still get migraines, 10 years after entering peri-menopause. I think chocolate was my favorite to use in desserts. So any chocolate confections or desserts you see from me, are usually brought to you with a price I pay for tasting my chocolate creations, despite the threat of a migraine. I think part of it is, I hate food deprivation, and when it comes to chocolate, I feel very much deprived. However, I have in my lifetime probably consumed more chocolate than most people, so don't feel too sorry for me. ;) If you can enjoy eating sugar-free chocolate desserts with abandon, feel happy! I am happy for you too. Taking the magnesium that Maria Emmerich suggested did help, but I found it was interfering with my sleep (everyone is different, but my son had the same problem as me) and since I also take other supplements, etc. it's difficult to remember to take them 4 hours apart from the other stuff and not too close to bedtime. Maybe I need to put the magnesium in a better spot, so that I can remember to take it. Did you know that if you have a craving for chocolate, you could be low in magnesium. That is an interesting fact to consider.

2 oz cocoa butter (available through Netrition.com)* (60 g)

1 oz sugar-free white chocolate (30 g)

2 tbsp coconut oil (30 mL)

Sweetener to equal ²/₃cup (150 mL)

Sugar**

¹/₂cup whole milk powder, OR (125 mL)

skim milk powder***

In double boiler, over medium heat, melt cocoa butter, white chocolate and coconut oil, using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 8 x 4-inch (20 x 10 cm) loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator.

Variation: For thicker, harder chocolate, use 2 oz (30 g) sugar-free white chocolate. Use a 9 x 5-inch (23 x 12 cm) loaf pan. (However, my preference is the first recipe).

Helpful Hints: *Cocoa butter is available at Netrition.com **I used Natural Mate^®erythritol/sucralose concentrated powder (15 tiny scoops - scoop comes with the product). There is a stevia version as well, if you prefer. Available on Amazon.com ***Skim milk powder is sometimes rather coarse – blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder – available in the Hispanic section of Super Walmart or Publix or in Costco. This should only be an occasional treat as it is high in calories. It would probably make a good fat fast item.

Yield: 18 (6 x 3) servings

1 serving

66.5 calories

1.0 g protein

6.1 g fat

1.5 g net carbs

Peanut Butter Candy Bar Squares