Semi-Sweet Chocolate - Monk Fruit
PrintEquipment
- DCM MELANGER 15 optional
- PREMIER CHOCOLATE REFINER optional
Ingredients
- 6 tablespoons unsweetened cocoa powder or cocao nibs if using a Refiner or a Melanger
- 7 tablespoons Powdered Monk Fruit Sugar
- 3 tablespoons butter margarine or 3 tablespoons cooking oil
Instructions
- If using butter soften or melt first.
- Mix ingredients together and add to recipe.
Notes
