In a food processor or blender, combine powdered milk, stevia, chopped chocolate, and paraffin; blend to a powder. In a double boiler, combine milk and chocolate mixture. Stirring constantly, cook until chocolate and paraffin are melted. Mixture should be thick and smooth. Remove from heat. Allow to cool slightly. Spread chocolate mixture on wax paper. Allow chocolate to set overnight. Remove chocolate from wax paper, and break into small pieces. If chocolate does not remove easily, warm the back of the waxed paper with your hands. Store in the refrigerator.
NUTRITIONAL INFORMATION PER SERVING:
71 G CARBOHYDRATES
Dipping Chocolate: Follow directions above, but when mixture is done, do not cool. Keep chocolate slightly warm. Dip candies using a dipping spoon. Shake off excess chocolate. Place on waxed paper and allow to cool completely. Store in the refrigerator.