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Post by diana on Sept 1, 2014 10:38:35 GMT -5
Hi there
I'm a complete novice and only just starting making chocolate at home. However I haven't seen much information about sugar. If I'm aiming to purchase the nicest cocoa beans for my taste and ethic why would I choose just any "regular" sugar? The quality of the end product should completely reflect my whole love for wonderful chocolate with fantastic taste and the knowledge all the products I put into it are perfect and high quality.
What kind of sugar would you recommended to use and what do you think wouldn't work at all? Any help is appreciated.
Thanks Di
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Post by Sebastian on Sept 1, 2014 11:04:17 GMT -5
Anything with the word honey or maple in it avoid for your first time. If you're just starting out, i'd suggest good ol fashioned granulated white sugar as making chocolate's hard enough - why complex it right out of the gates? as you get the handle for making it, you can progress to brown sugars or things that are more difficult to work with. Lots and lots and lots of info on the boards already about the differences in sugars.
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