Hi all, due to recent health changes with my family, I've had to adjust how I think about my baking. To be clear, this is "medical necessity" type stuff; there's some flexibility but the more I can reduce carbs and sugars, the more we can enjoy!

I'm not the world's most skilled chocolatier, but I've been reasonably successful in baking chocolates in the past—mostly melting down bars or baking chocolate, adding mix-ins, and re-tempering through seeding.

I don't mind exploring, but I also don't want to waste ingredients.

Here's my current idea:

I want to start with a block of unsweetened baking chocolate. I think this will allow me to have maximum control over the amount of sugar and milk added to the final result; and I think it will also allow me to seed effectively.

Then, I was thinking of adding almond milk instead of regular milk. We all like almond milk, but I've never done any almond milk chocolates, so I'm not sure if there's anything I need to adjust. I'm used to doing this by taste - but I think I just do 20% milk if I want an 80% dark chocolate right?

Finally, I was hoping to use the leftover powdered swerve sugar-free sweetener I have in the cabinet. If I use what's essentially powdered sugar, am I going to dislike the results? Has anyone tried it? I also have splenda at the house. I thought I'd just sweeten a bit, to taste.

Essentially, any problems I haven't anticipated in my plan? Any adjustments or things to watch out for?