Best Basic Low Carb Chocolate

1.Measure coconut oil. If oil is hard, I press it down as I add it to the measuring cup. That way by the time the cup is full there are no air pockets. (Go on, use your hand if you have to!) 2.In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium low heat. Do not let bottom of bowl touch the water in the pan. 3.While oil is melting, measure out cocoa and sweetener. 4.In a bowl, combine the two and mix well. This is especially important when using LC-Sweet. 5.Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined. Let cool to desired consistency. To speed things along, you can put it in the fridge, checking and stirring every 5 minutes. At 20 minutes, it’s extremely thick. If it gets too thick for your purposes, you can simply put the bowl back over the pan of water and warm for a minute or two. Stir constantly to control thickness (otherwise it might get too warm and you’ll have to cool it down again).(I did some experimenting with some peanut butter meringue cookies and peanut butter filling.) 6.Serve & Enjoy!