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Post by doclogic77 on Sept 22, 2011 11:58:48 GMT -5
It's been awhile since I have posted and it's good to be back. We are really wanting to look into recipes with no sugar. I did a search and didn't see a topic so I thought I would ask here.
First, can splenda be used in with the nibs, instead of sugar? How do those usually come out?
As for ganache, can splenda be used for ganache? Is there a better sugar substitute?
Any recipes?
Thanks for any help you can give.
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Post by cheebs on Sept 22, 2011 12:49:02 GMT -5
Here's my formula for a 63% Sugar Free dark chocolate/couverture.
Sugar Free 63 Ingredient weight (g) percentage Cacao Nibs/Liquor 800 42.51 Cocoa Butter 400 21.25 Diabetisweet 400 21.25 Lorann Sugar Free Hard Candy Mix 270 14.35 Lecithin 3 0.16 Vanilla 2 0.11 Total 1882 100
as for using Splenda in the ganache, don't see why not, except the dual sweetener mix might work as a better approximation to sugar.
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Post by doclogic77 on Sept 22, 2011 14:34:45 GMT -5
What do you guys think about xylitol?
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gap
Apprentice
Posts: 390
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Post by gap on Sept 22, 2011 17:32:25 GMT -5
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Post by shrey on Jun 22, 2013 4:06:00 GMT -5
I think Splenda Works Best...But i have one another idea.
Yield: About 1 ¾ cups
Serving Size: 2 tbsp
It's easy to make your own sugar-free chocolate chips. Using cocoa butter keeps them solid even at room temperature.
Ingredients
1. 3 oz food-grade cocoa butter 2. 2 oz unsweetened chocolate, chopped 3. ½ cup powdered Swerve Sweetener or other powdered erythritol, sifted 4. 2/3 cup cocoa powder 5. ½ tsp vanilla extract
Instructions
1. In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth. 2. Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth. 3. Remove from heat and stir in vanilla extract. 4. Pour into chocolate molds or spread in an 8x8 pan lined with parchment paper. 5. Refrigerate until set, then chop into small chunks.
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Post by rosentrevithick on Feb 26, 2016 5:45:49 GMT -5
I tired stevia but it left a very bitter after-taste.
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Post by joannfavors on Jun 22, 2016 6:43:03 GMT -5
This is really nice. Thanks for the recipe.
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Post by ericrooks on Oct 6, 2016 2:13:21 GMT -5
I was also searching for sugar free recipes, thank you for sharing.
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Post by chrisg on Dec 19, 2016 17:41:12 GMT -5
I have tried Isomalt with saccharin and sucralose to bring the sweetness up. Check my thread on the subject.
I used 200g nibs, 250g cocoa butter, 200g dried milk and 350g of isomalt, 14 Sweetex (Saccharin) tablets and 21 Splenda (Sucralose) tablets.
I did notice a slight lingering synthetic sweetness after eating a bar so next time I might add some ordinary sugar and cut back on the high intensity sweeteners.
My Dad, who is diabetic, thinks the results were fantastic!
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Post by chonette on Mar 2, 2017 17:34:59 GMT -5
My most popular ganache is just chocolate, cream and of course my cocktail alcohol(I use 40% volume on this one but will change for 60% volume in the future), it does not need sugar, I use 70% chocolate and I find the taste is just perfect, also the formula I use is stable with a good shelf life.
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