Enzyme Chocolates

[Guest guest]

Hello, there was a question recently about serving enzymes. I make frozen

chocolate (carob - my son can't tolerate chocolate) balls. For anyone

interested, here is how I do it.

I keep 2 small containers of homemade carob icing in the fridge (a few teaspoons

each of: water, melted " Earth Balance " margarine, and carob powder - then mixed

with enough conf sugar to make a dough consistency). The dough is dry enough

that it does not stick, but not so dry that it crumbles. The icing in one

container is darker than the icing in the other container (more -vs- less

carob). I use the dark icing for the Pep and the light icing for the ZP.

I make 16 balls of each kind at a time. Each ball ends up being either 1/16 of a

teaspoon or 1/8 of a teaspoon in size. So, for example, when we started it was 1

teaspoon icing mixed with 1 capsule, then divided into 16 small balls. I place

these out on a sheet of aluminum foil and stick in the freezer. If, while mixing

the enzymes in , the icing mixture becomes too dry, I wet the knife I am using

for mixing and this adds enough water to do the trick. If I get it too wet, I

add more conf sugar.

We are building up by 1/16th dosage every time I make the balls. Right now we

are up to 1/2 ZP (1/8 tsp ball) at every meal and 1/8 Pep (1/16 tsp ball). The

kids know to go to the freezer and take one light and 1 dark ball every time

they eat. I am building up VERY slowly because my son is highly intolerant of

many foods and I am nervous about adding anything new to his diet!

So far my son is doing well. No problems and seems to be doing better if

anything.

I got the idea for the icing balls from Hunting who is on another list I

am on.

I would be concerned about MELTING chocolate to make balls. Wouldn't the enzymes

be damaged if added to a hot mixture?

, Rochester NY

[Guest guest]

,

Thank you for sharing this recipe! I will add it to our mixing

file. Chocolate has a low enough melting point that adding the

enzymes at that temperature will not effect the potency. My caution

with using chocolate is that so many kids can only tolerate small

amounts of it, so parents should determine the tolerance level ahead

of time.

> Hello, there was a question recently about serving enzymes. I make

frozen chocolate (carob - my son can't tolerate chocolate) balls. For

anyone interested, here is how I do it.

>

> I keep 2 small containers of homemade carob icing in the fridge (a

few teaspoons each of: water, melted " Earth Balance " margarine, and

carob powder - then mixed with enough conf sugar to make a dough

consistency). The dough is dry enough that it does not stick, but not

so dry that it crumbles. The icing in one container is darker than

the icing in the other container (more -vs- less carob). I use the

dark icing for the Pep and the light icing for the ZP.

>

> I make 16 balls of each kind at a time. Each ball ends up being

either 1/16 of a teaspoon or 1/8 of a teaspoon in size. So, for

example, when we started it was 1 teaspoon icing mixed with 1

capsule, then divided into 16 small balls. I place these out on a

sheet of aluminum foil and stick in the freezer. If, while mixing the

enzymes in , the icing mixture becomes too dry, I wet the knife I am

using for mixing and this adds enough water to do the trick. If I get

it too wet, I add more conf sugar.

>

> We are building up by 1/16th dosage every time I make the balls.

Right now we are up to 1/2 ZP (1/8 tsp ball) at every meal and 1/8

Pep (1/16 tsp ball). The kids know to go to the freezer and take one

light and 1 dark ball every time they eat. I am building up VERY

slowly because my son is highly intolerant of many foods and I am

nervous about adding anything new to his diet!

>

> So far my son is doing well. No problems and seems to be doing

better if anything.

>

> I got the idea for the icing balls from Hunting who is on

another list I am on.

>

> I would be concerned about MELTING chocolate to make balls.

Wouldn't the enzymes be damaged if added to a hot mixture?

>

> , Rochester NY

>

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