To paraphrase Richard Nixon, "I am not a cook".

I am experimenting with chocolate. I bought some Bakers unsweetened chocolate, butter and packets of Splenda.

I melted one square of chocolate and two teaspoons of butter in the microwave. Then I strirred in four Splenda Packets. I poured in into a small flat dish and then plopped some natural peanut butter into the middle, trying to make a Peanut butter cup of sorts.

The chocolate did not come out very sweet and the Splenda seems to not have blended thouroughly into the chocolate mix as there was a gritty texture. Should I have cooked it on a double boiler while the sweetener was mixed in?

Splenda and chocolate just don't work for some reason. I guess that is why people use the sugar alcolhols with it.

This topic comes up every few days when someone else tries to make it work.

There is a thread on making homade chocolate that goes into this really in depth. Gah let me see if I can refind it.

Here we go. check out the tips given in this thread for making homade LC chocolates
http://forum.lowcarber.org/showthre...ight=chocolates

Here's a link for Peanut butter cups!!! I have them in my freezer ALL the time They are wonderful. Just follow the directions it's easy too

http://forum.lowcarber.org/showthre...nut+butter+cups

Alli~let me know how they come out

Splenda dissolves easily in a little bit of whipping cream - say 1 Tbsp per square of chocolate - that can mixed into the melted chocolate. The whipping cream also smooths out the bitterness of the unsweetened chocolate, but the bitterness will always remain.

Take allibaba's advice and try the PB cup recipe. They're pretty darned tasty!

Karen