9g Gelatin Leaves
45g Water
50g Inulin
82g Water
90g King Arthur Sweetener
45g Coconut Sugar
1g Kosher Salt
10g Agave Syrup
8g Vanilla
88g 58% Keto Chocolate
8g Oban
Total Weight: 436g
Net Carbs per Gram: 0.0173
Serving Size: 15
Net Carbs per Serving: 2.595
Oban Coat net Carbs per Gram: 0.01
Net Carbs per Gram, Enrobed: 0.2695
Bloom the gelatin with the first amount of water. Combine second water, inulin, sweetener, coconut sugar, agave syrup, and salt in a saucepan and cook to 115°C. Pour this mixture over the bloomed gelatin. Whip on high using the whisk attachment until mixture has gained volume and cooled to 35° C.
Add melted chocolates and vanilla. Stir until fully combined and pour into a lightly greased frame approximately 6"x8". Once fully cool and set, cut to desired size and enrobe in tempered Oban.
https://www.guittard.com/in-the-kitchen/recipe-print/61-stevia-dark-chocolate