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Post by derkwehler on Jan 27, 2023 5:19:37 GMT -5
New here... I'm not sure how to post here, except to reply to a post... I have been trying to make my own almond butter cups with unsweetened chocolate and allulose. Actually, I am using All-Purpose In The Raw at the moment. I wanted to use pure allulose for everything, but although it is claimed to be 70% the sweetness of sugar, I always find, when substituting for sugar, I have to double it. And it's getting too pricey. Especially when I need to experiment and end up wasting a whole batch of whatever... The blend I am using seems to melt at pretty low temp. At first I tried melting the almond butter and chocolate, then adding the melted sweetened, but it had some water and that made the chocolate seize. I added more water and it got smooth again, but didn't turn out quite right. I found a great article on why this happens here: www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.htmlGoogling, I find 3 different melting points quoted for Allulose, 58 C (which I think it wrong), 96 C and 110 C. So now I'm guessing the right way to do it is to melt the almond butter just past 110 C (can't use a double boiler I guess), add the sweetener, then melt the chocolate in it as it cools. Any advice welcome. PS: Is there a way to set this forum to email me when someone replies to a selected thread?
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Post by Ben on Jan 27, 2023 8:46:55 GMT -5
You can create a new post by clicking the 'Create Thread' button at the top right in the brown forum header bar on any forum. It's kind of hidden below the main navigation and breadcrumb bars. EMail notifications are configured at Profile > Edit Profile > Notifications.
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Post by Ben on Jan 27, 2023 12:22:52 GMT -5
When adding a nut butter to chocolate, it's always going to be softer and have a lower melting point. You may want to think about coating the whole thing in tempered chocolate to create a thin solid shell.
I don't think you should melt the allulose. Rather, you want to refine it until it's smooth. You'd generally do that with a stone grinder as discussed on this forum and its parent site, but you can also do it in a food processor as long as you accept that it will have a more gritty, rustic texture.
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Post by soseattle on Jan 27, 2023 19:42:00 GMT -5
I would agree with Ben. Don't try to melt the allulose. I find alternative sweeteners like allulose and erythritol tend to not melt/dissolve well and then just re-crystallize to give a very gritty texture.
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Post by derkwehler on Jan 28, 2023 8:55:42 GMT -5
When adding a nut butter to chocolate, it's always going to be softer and have a lower melting point. You may want to think about coating the whole thing in tempered chocolate to create a thin solid shell. I don't think you should melt the allulose. Rather, you want to refine it until it's smooth. You'd generally do that with a stone grinder as discussed on this forum and its parent site, but you can also do it in a food processor as long as you accept that it will have a more gritty, rustic texture. Is that how you would make zero-calorie chocolate too? Start with unsweetened, melted chocolate and add very finely ground allulose/sweetener? If it's unsweetened chocolate, does it require the addition of an emulsifier?
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Post by Ben on Jan 30, 2023 9:01:07 GMT -5
That would work, although as I mention in my earlier post, without a stone grinder or better, the chocolate is going to be a bit gritty. With a stone grinder, you'd be able to refine the sweetener with the chocolate and get it truly smooth.
I've never found emulsifier to be required and don't use any. It may make your life easier, though.
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Post by telstar on Nov 25, 2023 14:56:05 GMT -5
I would agree with Ben. Don't try to melt the allulose. I find alternative sweeteners like allulose and erythritol tend to not melt/dissolve well and then just re-crystallize to give a very gritty texture. erythritol and other poly-oils will recrystallize, but allulose will not.
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