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Post by krizzstroganof on Mar 25, 2020 15:12:18 GMT -5
So I'm new to making chocolate and only made 3 batches so far. I been using refined suger made from the beetroot because thats the cheapest and most available where I live. I know there is a lot of different sweeteners to choose from and I'll probably try some of them later. At the moment I want a sweetener as neutral as possible for the cacao to shine and come through as much as possible. What would your first choice be? From my understanding refined table suger would be one of the most neutral sweeteners. I've read about cane suger having more of a floral and fruity flavour while the beetroot suger have more of an earthy taste to it. I haven't done the proper tasting yet to comment on this. Someone out there having any thought on this?
I have also read that depending on when you ad your sweetener that can effect the taste of the chocolate, "trapping" the flavours when adding the sweetener. Has anyone any experience with this and how do you apply it?
Cheers,
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