Homemade Chocolate crunchy??

[JenCrowther]

I made PB cups today and when I tasted the chocolate it seemed crunchy. I could identify the Xylitol in every bite. Should the xylitol melt, disolve or stay true to form.  HELP What did I do wrong??

[paulachappell]

I have done that too, you have to continue to melt the xylitol in the chocolate until it desolves... it should be creamy.  I made some yesterday with coconut centers.  I finally found unsweetened coconut at Whole Foods.  It 's really good.  My favorite is still the crushed up pork rinds with peanut butter and melted sugar free chocolate chips.  It is so satisfying.   

[umpa]

You can also cut back on the xylitol too.It should melt in the chocolate.
Paula why porkrinds???

[paulachappell]

umpa, I got the recipe from Dana Carpender's blog.  It sounded gross, but like something Doug would like because he loves peanut butter and pork rinds.  The crushed up pork rinds give it kind of a rice krispie treats texture and you really can't taste them!

[umpa]

Okay i gotta try them!

[paulachappell]

maybe you can put the umpa spin on them!

[owensmath]

You can use Smaps as Rice Crispies, but they don't stay crunchy for long.

[umpa]

I definately dance to my own tune Paula!! I just have a short attention span when it comes to food! I am always looking for something new!