| 1 | Preparation 10 min, standing time 4 hours. |
| 2 | In small saucepan, combine milk and cocoa. |
| 3 | Whisk until there are no lumps of cocoa. |
| 4 | Cook over medium heat, stirring for about 5 min or until thickened. |
| 5 | (this cooks out the raw cocoa taste). |
| 6 | In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften. |
| 7 | Heat over low heat, stirring, until gelatin dissolves. |
| 8 | Stir into cocoa mixture. |
| 9 | Stir in sweetener (artificial sweetener like sugartwin equivalent to ?cup sugar) and brandy extract. |
| 10 | Remove from heat. |
| 11 | Pour into 8 inch square baking dish. |
| 12 | Let stand at room temperature 4 hours or until firm. |
| 13 | To remove from pan, cut around edges with a sharp knife. |
| 14 | Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. |
| 15 | Loosen one corner, then quickly flip gel out onto clean cutting surface. |
| 16 | With sharp knife, cut evenly in 10 one way and 10 the other way. |
| 17 | Place in container, cover and refrigerate. |
| 18 | Will keep up to 1 week in refrigerator. |
| 19 | Makes 100 squares. |
| 20 | 3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories 14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g carbohydrate, 7 g protein, 2 g fat |
