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Post by kriekit on Nov 27, 2018 2:27:38 GMT -5
I'm in the process of starting to 'make' (not really) chocolate for 1 reason only - because I cannot mix powdered sugar into chocolate without it being grainy. I do low carb, and buying 100g bars of chocolate at €4+, plus shipping is just not going to work for me. So I have no interest in making chocolate from bean to bar, only in sweetening 100% chocolate with an almost zero GI sweetener (maltitol is not an option, which disqualifies the majority of chocolates on the shelves). I intend to use erythritol and stevia. This will be for my own use only - not selling. My % will be somewhere between 67 and 75%.
So I've ordered a Premier wet grinder, and now I have to choose between Cacao Barry's cacao nibs, or Callebaut 100% Cocoa Mass Easymelt, with a bit of cocoa butter added of course. Any input or advice?
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Post by Brad on Nov 27, 2018 3:06:51 GMT -5
I think you may have some challenges with the sweeteners. I know that stevia imparts a nasty metallic taste in the chocolate, and I have heard about erythritol having some pretty negative impacts on flavor as well.
This is one of the big reasons chocolate manufacturers don't use it commercially.
nibs or mass won't matter so much I don't think.
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Post by kriekit on Nov 27, 2018 13:17:31 GMT -5
I had a big problem with both erythritol and stevia when I started, but now (17 months later), I'm pretty much used to it. Thanks for the heads up on the mass/nibs.
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