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Post by ericconce on Jan 27, 2016 20:25:44 GMT -5
Hey everyone! I was wondeirng if anyone had a resource to learn about making chocolate with raw honey as the sweetener. I'm currently making a lot of bars/truffles with this style, but I wanted to learn bit more in depth to get more uniform & well shaped pieces. Thanks for all tips & pointers in the right direction.
Sincerely, Eric C
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Post by Sebastian on Jan 30, 2016 20:54:18 GMT -5
I'm afraid you're going to find that a difficult endeavor. It can be done, but makes the flow properties challenging to work with.
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demy
Neophyte
Posts: 9
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Post by demy on Aug 6, 2016 2:39:02 GMT -5
I have tried making chocolate with granulated honey co-crystallized with refinery syrup. The result was very satisfying. For the same weight of honey as I used with an identical batch but with cane sugar, I found that it was sweeter and slightly fruitier tasting. It's not quite raw honey, but it's a good step in that direction if that's what you're interested in trying out. Powdered Honey by Savory Spice Shop
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