How do I make a 60% dark chocolate bar using my own sweetener?
Chocolate making is confusing to say the least! I would like to make my own dark chocolate bars and truffles and since I am diabetic I would like to use my own sweeteners - agave syrup, xylitol, etc.
All I can seem to find to purchase is the 100% dark unsweetened bars and that's too strong but I don't know how to get to a less percent darkness starting with that bar. When they say 60% cocoa, for example, I'm not sure what the other 40% is.
I had fabulous low carb chocolates at Harrod's in London on a trip, and haven't found any that good in the stores here. So I would love to experiment.
So my question is what form of unsweetened chocolate do you start with to make an approximate 50-60% cocoa dark chocolate bar and how do you go about making it?