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AGH! Okay, either I did something HORRIBLY wrong or this is the worst low-carb recipe EVER! This low-carb chocolate was not just inferior to normal chocolate, it actually made me retch. I just tasted a little off the spoon and I still feel physically ill.
I tried saving it with extra cream, then extra vanilla, then extra Splenda--this helped, but not much.
I then tried making another batch without the maple extract, and it was slightly better, but dear god is it still awful!
The only things I can think of that I did wrong were: I melted the butter (yes, real butter) into the chocolate after the chocolate was half-melted, and the creme was a bit cooler than room temperature. I don't see hoe either of these could cause chocolate to become the WORST thing I can remember tasting.
Seriously, I took a nibble of the plain, unsweetened chocolate before I began (don't try it, it's terrible), and it actually tasted better plain than after mixing.

That recipe is a much-tweaked version of the original (pre-Splenda) recipe by Lynne Axiak.

One of the things I've noticed when working with Splenda (for starters on your problem) is that it simply doesn't dissolve without some water... so melting it into a chocolate butter mix usually doesn't work too well. I've stirred it into the pre-warmed cream, then added the vanilla to that mix.

Another thing that actually matters is that the chocolate, the butter and the cream be approximately the same temp and that one doesn't stir too vigorously.

Try again, leave off all the options, with just the chocolate, butter, cream, vanilla and sweetener. It actually takes practice to work with chocolate. Really.

I'll give that a try. Thanks.

Go to the thread I have listed and try this it is good. I changed it a bit though. First you should really kind of try to warm your cream cheese in the microwave a bit first as it will blend better with the melted butter and chocolate. I also used the splenda by the spoonful that is equivalent to sugar rather then the packets as I did not like it much the first time. In doing so then, I used 12 teaspoons of splenda and 1 tablespoon of brown sugar twin and it was very good.

I have made it twice, the second time was with my changes above and it is yummy. I only eat a tiny bite at a time and I just butter a tiny, tiny little pan to bake it in.

http://forum.lowcarber.org/showthre...light=toblerone

Cindy

This recipe is very similar to what I make when I'm dying for chocolate.

I use unsweetened cocoa (about 1 Tbsp.), cream (an ounce or two) and Splenda (roughly a packet per ounce of cream)-- once I added cream cheese and butter to this and it tasted horrible -- the next time, I added another couple of packets of Splenda to it and a little less cream cheese, and it was wonderful.