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Chocolate Alchemy ForumThe Art and Science of Homemade Chocolate :: Alchemical Creations :: Special Dietary formulations :: Granulated honey and other alternate sweeteners
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mike
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Granulated honey and other alternate sweeteners
« Thread Started on Oct 20, 2009, 10:18am »
Hello!

I am getting started with some experiments in chocolate making with non-cane sugar (natural) sweeteners. I have tasted some wonderful chocolate made with maple sugar, agave and palm sugar, so I know it's a viable goal. :) I have a couple specific questions I wonder if anyone has an opinion on:

1) i assume that tempered chocolate sweetened with agave must have been made with granulated agave. does that make sense? if so, is anyone aware of a good online source for granulated agave?
2) has anyone experimented with using granulated honey as a chocolate sweetener? would the presence of wheat starch in this sweetener make it a non-starter?
3) how much attention should be paid to drying out high-fructose sweeteners in advance of using them? has anyone perfected a technique for doing so using a conventional oven?

Thanks for your thoughts!
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brad
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Re: Granulated honey and other alternate sweetener
« Reply #1 on Oct 20, 2009, 4:22pm »
Mike;

Cardinal rule of working with chocolate in small batches: ZERO water - regardless of whether or not it's suspended in something such as honey or agave.

Also, starches used in the making of chocolate will make it gummy. This is why you can't use powdered sugar either, as it too has corn starch in it.

Happy Chocolate making. ;D
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mike
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Re: Granulated honey and other alternate sweetener
« Reply #2 on Oct 20, 2009, 8:29pm »
I thought as much, given other warnings re: seizing I'd seen here and elsewhere. A friend at work told me that he can create bars of honey in his dehydrator that will snap if broken quickly but bend if done slowly. I doubt this bodes well for chocolate.

So for my first experiments, I will stick with ingredients that I know can work: maple and palm sugar. I'll give granulated fructose a try as well.

Still interested in other experiences and information if anyone has anything to offer. Thanks again!

Michael
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