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Post by subrosa on Apr 16, 2018 16:51:14 GMT -5
I'm getting into chocolate making as a low carb dieter who likes chocolate and would like to continue eating it while on a low carb diet. The commercially available low carb chocolates have a premium price and often use absolutely terrible artificial sweeteners like maltitol. So it makes sense to make my own how I want it. I'm going to sub allulose for sucrose and goat milk powder for cow milk powder (as I think I have a sensitivity to A1 beta casein), and I will certainly have a bar of chocolate that I am allowed to have on my diet.
Still, though, my personal ideal low carb diet is low carb, moderate fat, high protein. So how can I effectively make chocolate higher protein? My first thought goes to whey protein powder. It is a milk derived powder, so may it partially substitute for milk powder? I presume I would need to up my cocoa butter since whole milk powder is part fat and whey protein isn't, to make sure everything is fluid and so on, but otherwise, would this work? Anyone tried it?
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Post by Chip on Apr 16, 2018 19:17:16 GMT -5
I'm getting into chocolate making as a low carb dieter who likes chocolate and would like to continue eating it while on a low carb diet. The commercially available low carb chocolates have a premium price and often use absolutely terrible artificial sweeteners like maltitol. So it makes sense to make my own how I want it. I'm going to sub allulose for sucrose and goat milk powder for cow milk powder (as I think I have a sensitivity to A1 beta casein), and I will certainly have a bar of chocolate that I am allowed to have on my diet. Still, though, my personal ideal low carb diet is low carb, moderate fat, high protein. So how can I effectively make chocolate higher protein? My first thought goes to whey protein powder. It is a milk derived powder, so may it partially substitute for milk powder? I presume I would need to up my cocoa butter since whole milk powder is part fat and whey protein isn't, to make sure everything is fluid and so on, but otherwise, would this work? Anyone tried it? I have tried allulose in many recipes, and have found that many people have the same unfortunate gastric responses to allulose as to most sugar alcohols. I have gone all sucrose now. Allulose is also only about 70-80% as sweet as sucrose, so you have to use more to get the same sweetness level, which also may trigger some indigestion. Just some thoughts from someone who really, really wanted it to work.
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Post by subrosa on Apr 16, 2018 21:39:09 GMT -5
I've personally so far had no digestive issues with allulose-containing products, of which I've tried a couple of retail products. Looking into it led to me finding my way here. Even a small amount of malitol is a bad day for me, personally, but everyone's personal biochemistry is certainly unique. Sorry it didn't work out for you. I hope it continues to hold up for me.
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Post by cacaosublime on Apr 18, 2018 12:27:01 GMT -5
I'm getting into chocolate making as a low carb dieter who likes chocolate and would like to continue eating it while on a low carb diet. The commercially available low carb chocolates have a premium price and often use absolutely terrible artificial sweeteners like maltitol. So it makes sense to make my own how I want it. I'm going to sub allulose for sucrose and goat milk powder for cow milk powder (as I think I have a sensitivity to A1 beta casein), and I will certainly have a bar of chocolate that I am allowed to have on my diet. Still, though, my personal ideal low carb diet is low carb, moderate fat, high protein. So how can I effectively make chocolate higher protein? My first thought goes to whey protein powder. It is a milk derived powder, so may it partially substitute for milk powder? I presume I would need to up my cocoa butter since whole milk powder is part fat and whey protein isn't, to make sure everything is fluid and so on, but otherwise, would this work? Anyone tried it? I have tried allulose in many recipes, and have found that many people have the same unfortunate gastric responses to allulose as to most sugar alcohols. I have gone all sucrose now. Allulose is also only about 70-80% as sweet as sucrose, so you have to use more to get the same sweetness level, which also may trigger some indigestion. Just some thoughts from someone who really, really wanted it to work. Hi Chip, I made one batch with allulose as well, what I got was a not so nice tingly aftertase in the back of the throat, did you get that as well or were you able somehow to get rid of that?
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Post by Chip on Apr 18, 2018 13:16:34 GMT -5
I have tried allulose in many recipes, and have found that many people have the same unfortunate gastric responses to allulose as to most sugar alcohols. I have gone all sucrose now. Allulose is also only about 70-80% as sweet as sucrose, so you have to use more to get the same sweetness level, which also may trigger some indigestion. Just some thoughts from someone who really, really wanted it to work. Hi Chip, I made one batch with allulose as well, what I got was a not so nice tingly aftertase in the back of the throat, did you get that as well or were you able somehow to get rid of that? Always had a fairly tingly/bitter aftertaste. I tried subduing it with soy mild powder, but it remained.
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Post by subrosa on Apr 21, 2018 21:54:24 GMT -5
I have two finished batches, one is 40% liquor 20% butter 40% allulose, one is 25% liquor/butter/goat milk/allulose. No tingly or bitter aftertaste here. Also no GI issues reported by anyone I've shared with. 1/3 butter/goat milk/allulose coming out tomorrow.
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Post by cacaosublime on Apr 23, 2018 12:20:22 GMT -5
Hi Subrosa,
Thanks for the reply and interesting that you were able to get rid of that. Did you use John's allulose or a different supplier? Or did you apply an additional ingredient to mask its aftertaste? In short, what did you do to get rid of the aftertaste?
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Post by subrosa on Apr 23, 2018 12:37:35 GMT -5
I never detected an aftertaste to get rid of. Actually the goat milk having a different flavor is the only "off" thing I've gotten feedback on from my testers. The allulose I've used so far is All-u-Lose brand. No additional ingredients past the three/four mentioned.
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Post by cacaosublime on Apr 24, 2018 10:20:26 GMT -5
OK thanks, will probably try to give other brands a try then sometime
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Post by subrosa on Apr 24, 2018 13:10:14 GMT -5
A few more comments from me. I haven't made any batches with sucrose, so it is always possible that part of the "off" taste to my testers was the allulose and not the goat milk at all, but I do think it was the goat milk. Whatever it was, it tends to fade or balance out after sitting a couple of days, which is just fascinating to me. Also I should point out that I subbed allulose 1:1 for sucrose, I didn't increase the amount of allulose to account for it being less sweet than sugar. It doesn't taste not-sweet-enough to me or any of my testers. It all actually tastes pretty perfect to me, I'm absolutely amazed how happy I am with all three of my very first batches, especially the dark chocolate. I may actually reduce my allulose from 40% to 30% in my next dark batch to compare.
Also there has been one report of GI distress from a tester, so I feel I should mention it. It wasn't until around 24 hours later, though, and it didn't have a diarrhea component. My understanding that the issue people have (including myself!) with artificial sweeteners is osmotic diarrhea, which I can personally testify didn't take 24 hours to manifest issues. So with the timing and lack of diarrhea, maybe it isn't related to his eating my allulose chocolate at all.
Still no ill effects myself, and I've certainly eaten more than he did, and I am very sensitive to issues with malitol. I also love the taste, again personally I can't tell the difference from sucrose, including no aftertaste. Still interested in trying a whey protein bar at some point in the future.
Hope these data points help.
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Post by cacaosublime on May 4, 2018 1:56:38 GMT -5
Thanks very much, always helpful to share your experience. I'll have to try new batches I see, because I sort of stopped after my first batch when I got this not-so-nice aftertaste. Rest of the ingredients all the same when it comes to the recipe, and production wise also same process. But this triggers me to try it out again. Thanks!
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fred
Novice
Posts: 144
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Post by fred on Aug 30, 2018 0:56:21 GMT -5
subrosa - I am very interested in making milk chocolate with allulose. Do you have an recipes you would recommend? My main motivation is two fold: 1. Reduce calories of milk chocolate (allulose) 2. Add calcium to chocolate - cacao is very high in oxalate and I am prone to kidney stones. The extra calcium from milk should help with that. I did see someone on here ask about using whey powder for high protein chocolate - has anyone had any luck with that?
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SansSucreBaker
Neophyte
Ready to start a batch of white choco!
Posts: 3
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Post by SansSucreBaker on Mar 27, 2019 17:20:40 GMT -5
Hi there, I have used allulose in two batches of milk chocolate, and they both turned out wonderful. In my most recent batch, I also tried a scoop Bulletproof vanilla collagen protein powder, mostly because I didn't have any powdered vanilla in the house. I just did a little bit (about 1 scoop to 1.8 lbs) to ensure I didn't ruin the whole batch, and it incorporated just fine. I plan to do a batch of white chocolate soon and try to add a bit more of the protein powder. I'm not going for a super high-protein chocolate though.
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Post by subrosa on Jul 28, 2019 15:44:43 GMT -5
subrosa - I am very interested in making milk chocolate with allulose. Do you have an recipes you would recommend? For milk chocolate I generally do a 25% split between the four ingredients.
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Post by telstar on Nov 25, 2023 15:08:41 GMT -5
I believe about half powdered milk and half whey protein should be fine. Collagen tastes quite bad IME, but pure whey isolate is just fine and also melts well.
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