Sugar low nougat chocolates

Ingredients:

- Black post chocolate.To be able to be of quite percentage of cocoa to carry little sugar.I use one of value desserts of 70% cocoa.

- Toasted almonds or almond cream.I use almond cream that I buy online in Bulkpowders and is 100% roasted and ground almond.There are several nuts and surely they are very rich with anyone but Almendra's is like soft nougat.

- sweetener.Anyone serves because it is not cooked.I used xylitol

Preparation:

- If entire almonds are used, they are crushed with the help of a kitchen robot.I don't know if I can also do it with blender.If it is very thick, a little cream is thrown to leave it a little more creamy.If it is used, this step is not necessary to do anything, it already has the perfect consistency.

- The almond cream is mixed with the sweetener until it is sweet enough.I threw it very little because I don't like sweet but each one who tries and leaves him to taste.The mixture is reserved.
- We melt the chocolate in the water bath.

- While we spread some molds with a little oil or butter.

- When the chocolate is melted we spread the chocolate molds covering everything with the help of a brush or throwing the chocolate directly and moving the mold so that it extends.Everything has to be well covered so that the filling does not leave.It is easier if you get the chocolate from the water bath a little to cool but be careful not to curdle.If it is solidified, you can get into the water bath again.

- The bottle of the freezer is put in a few minutes to solidify the chocolate.

- Once well solid it is removed and the chocolates are filled with almond cream.

- Chocolate is thrown again to seal the chocolates and get into the freezer again a few minutes.

- As soon as it is well solid, the mold chocolates are taken carefully.

To calculate the hydrates you can weigh the ingredients and then calculate how much each chocolate has but it is not much.And as it wears fat, it rises very slow.

Good recipe, but is it worth doing?If you like it if it is of course !!!And surely they are much richer and are more natural than those that are bought.
Since I try to control the rations, sugars and other nougat components of the whole life, that of the announcement that returns home for Christmas, but that does not always happen.

How good @"Yesssica_a".
I will make an arm of gypsy stuffed with custard and covered with chocolate so that my family stop telling me that since I am diabetics I do not make sweets as before.I don't get wrong about pastry but I don't try it anymore ...

@"Jconegar" compensates me to do it because I love to cook and enjoy it.I am always trying to do things and since I do it because I try to carry the minimum of hydrates as possible to make it easier to control the glucose.I once buy something if I want and look at the label more or less control the dose of insulin, but I usually like to do it.For health (I know what I echo and I do not use bad fats, or sugar, no preservatives or other shit) and especially because I like to do it.Of course, it does not compensate because if you use good ingredients, it usually is more expensive than buying it.In this case, the high percentage of cocoa is expensive and the almond also, instead the bought are worth little because they put a lot of sugar and other cheap ingredients to fill.To eat at Christmas, some day, if you do not like to cook, it does not compensate for you.But if you like it, you spend an entertaining time doing them and you know they are healthier.

@"Ruthbia" There are many online recipes of low desserts in hydrates, use coconut or almond flour (or other nuts) instead of normal and sweeteners and there are very rich.For biscuits or muffins I have tried to do some and they look very good, not as fluffy as the normal but flavor are very rich.If you are good for the kitchen, it is a good option not to get a sugar bomb, which although you calculate the insulin well, it always gives you a peak.If you are looking at Google Desserts Low Carb, you get a lot of pages with recipes.

Yesssica_a said:
@"jconegar" compensates me to do it because I love to cook and enjoy it.I am always trying to do things and since I do it because I try to carry the minimum of hydrates as possible to make it easier to control the glucose.I once buy something if I want and look at the label more or less control the dose of insulin, but I usually like to do it.For health (I know what I echo and I do not use bad fats, or sugar, no preservatives or other shit) and especially because I like to do it.Of course, it does not compensate because if you use good ingredients, it usually is more expensive than buying it.In this case, the high percentage of cocoa is expensive and the almond also, instead the bought are worth little because they put a lot of sugar and other cheap ingredients to fill.To eat at Christmas, some day, if you do not like to cook, it does not compensate for you.But if you like it, you spend an entertaining time doing them and you know they are healthier.

@"Ruthbia" There are many online recipes of low desserts in hydrates, use coconut or almond flour (or other nuts) instead of normal and sweeteners and there are very rich.For biscuits or muffins I have tried to do some and they look very good, not as fluffy as the normal but flavor are very rich.If you are good for the kitchen, it is a good option not to get a sugar bomb, which although you calculate the insulin well, it always gives you a peak.If you are looking at Google Desserts Low Carb, you get a lot of pages with recipes.

If that is why I told you that they are sure they are healthier !!!!But I would be incapable, I really admire you !!!!

Hahaha ... I love me, I love it, the other almost nothing, but you have to do it because although my company pays me in tickets the food, I get fed up with the restaurants, their menus and especially the fats of the meals.So I enjoyed the tickets on weekends with my partner or family.

I'm going to look at Low Carb and put everyone diet;)