Review on 🍫 LFGB Professional Grade Silicone Chocolate Chip Mold - Create Non Dairy & Sugar Organic Chocolate Chips with this 3 Pack Mold Set by Ashley Karch

I don't eat a lot of carbs, but I still love to bake chocolate chip cookies and muffins. I'm not a big fan of stevia-sweetened chips because I'm allergic to ragweed and too much stevia makes my allergies worse. So I started making my own using a chocolate melter and molds. They're the perfect size and easy to get in the freezer in 20 minutes. There's some melted chocolate on my fingers, but not much. Silicone coasters form tiny chips but are very difficult to remove, resulting in chocolate-covered hands, chocolate-smeared shirts, and little chocolate chips all over the kitchen just waiting to smear whatever comes within reach. Powdered sweeteners based on erythritol are too coarse-grained. Allulose does not raise blood sugar levels and mixes perfectly with melted unsweetened chocolate and cocoa butter, forming a homogeneous crumb. For the perfect sweetness, I supplement allulose with liquid drops of sucralose. The minimum amount of water does not cause the chocolate to harden.