All I did for the chocolate almond butter was add 1 Tbsp of cocoa to 1/4 cup of almond butter. I added erythritol a tsp at a time until it was sweet enough. Then I added water a tsp at a time until I liked the consistency. I'll pay attention to the exact ratios next time I make it. The awesome thing about almond butter is it is very low carb. It only has 1 net carb per Tbsp and 100 calories.