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Post by taihlo on Nov 22, 2010 11:38:42 GMT -5
Having recently become diabetic, I have been reading up on "sugar free" and although I read some great information in the posts about Maltitol. I would really like to make some chocolates using sucralose as the sweetner. I am only looking for some recommendations on proportions so what I make doesn't end up as a pure waste of time.
I had planned on taking unsweetened baker's chocolate, melting it down and adding some sucralose sweetned cream, powdered milk and a little cocoa butter. I didn't think the small amount of water in the cream would mess things up too badly, but I don't know what proportions to try... I figured if it won't work as a candy bar, at least I could put it in a mold and fill it with a sugar-free ganache...
I do know that sucralose is the wrong sweetner to user, but having a truly horrible reaction to maltitol (and other sugar alcohols) leaves me with few other choices.
Any recommendation would be welcome, I am looking to make a really small batch and if it works out ok, I will gladly post results.
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Post by Sebastian on Nov 22, 2010 11:48:10 GMT -5
I'd suggest considering a bit of erythritol and inulin in place of maltitol mate. molecularly, erythritol's quite a bit smaller than maltitol, which means your kidney's will handle it instead of your intestines...
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