I have to avoid high sugar and high fat, and even though dark chocolate candy seems to feed my sweet tooth with minimum damage to my sugar issues, I wanted to see if I could improve on what I was buying at the store. Almost everything - if I eat enough of it - seems to get too sweet, and I also hoped I might improve on the fat content. What I've come up with is definitely better in the sugar department - xylitol is supposed to be the best sweetener for people concerned with diabetes - and I'm going to keep working on the fat issue, and will keep you updated on that. Here's the extremely simple recipe, something you can whip up in your own kitchen in five to ten minutes:
DARK CHOCOLATE PANES
Melt a 3.5 ounce package of Ghirardelli's (or brand of your choice) unsweetened baking chocolate in a double boiler, add 2-3 Tablespoons of Xylitol crystals and when it cools slightly, add 1 tsp vanilla extract - this will cause the chocolate to thicken slightly. Spread the mixture with a large spoon on a sheet of wax paper on a cool surface in your kitchen. I usually shape it into a square, to your desired thickness - I like it to be as thin as possible, and before it cools, score it or slice it with a butter knife into squares or whatever shapes you desire. I usually dot mine with walnut bits, but you can decorate or adorn the panes as you like. Allow it to cool thoroughly - the more thoroughly cooled the harder and more brittle the candy will be.
Enjoy! And Happy New Year!