Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on May 10, 2020 13:45:42 GMT -5
Keeping a ready made mix on hand sounds like a plan! The White could be taxing; that's a lot of "sugar" per piece.
The picture of your bar looks a little dark. Is it similar to a commercial milk, or is it darker? I'm still tinkering with my recipe for the next try. So far the cream recipes I've tried have been closer to a sweet dark than milk - but with a luxurious mouth feel!
|
|
|
Post by ochocolat on May 10, 2020 19:12:36 GMT -5
Hey Jim,
Don't go by the picture, the bars have red coloring, it is real milk chocolate and the ingredients were equally divided into fourths. I used whole milk powder which has a lot of carbs and sugar, I might have to go your route and use heavy cream powder to lower the carb count, but using cream might throw off all the ratios because of the fat content...that's why I am curious to find out how yours turn out. Let me know how your ratios work out.... Thanks
|
|
|
Post by ochocolat on May 16, 2020 22:40:56 GMT -5
Jim, Here it is, sugar free white chocolate bar with pistachios....IMO it tastes just like the real thing. Attachments:
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on May 17, 2020 17:04:38 GMT -5
Nice! Now it's my turn.... Pistachios give me digestive issues! 🤣🥵 One of these days I'll have to try a white. I can still remember some of the stuff my grandfather would bring back from New York City - over 50 years ago! (Often with almonds.) I haven't made the "milk-cream" recipe yet, but I'm getting low on my reserves. Probably start it by this weekend.
|
|
|
Post by ochocolat on May 18, 2020 15:21:28 GMT -5
My experimenting is not done, now it's not about the sweetener anymore, it's more about what exiting new flavors I can create....I got some Hazelnut flour (don't tell me it gives you digestive issues too)...time for a Gianduja Bar!
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on May 18, 2020 17:03:11 GMT -5
😆 Hazelnut is safe - so far! Let me know how that goes... I've got some peanut flour.
|
|
zeva
Neophyte
Posts: 6
|
Post by zeva on May 26, 2020 10:47:16 GMT -5
What is the base of bochasweet? Had a look at the website, but it gives few clues. It says 'pentose extract'. Further digging revealed this is a sugar alcohol. Further digging led to maybe it is xylose or maybe it is xylitol? hence the upset stomach. I wonder....if it is blended with something else, to reduce the percentages of sugar alcohol, if this would be useful?
|
|
|
Post by ochocolat on May 26, 2020 12:45:34 GMT -5
What is the base of bochasweet? Had a look at the website, but it gives few clues. It says 'pentose extract'. Further digging revealed this is a sugar alcohol. Further digging led to maybe it is xylose or maybe it is xylitol? hence the upset stomach. I wonder....if it is blended with something else, to reduce the percentages of sugar alcohol, if this would be useful? Hi Zeva, It's supposed to be a sugar alcohol from the Kabocha Pumpkin/Squash. It has a fairly good sugar taste, but for me it's a nuclear bomb in my digestive system..
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on May 26, 2020 13:55:06 GMT -5
Not meaning to be picky, but just for clarity... Technically, it's not a sugar alcohol. It is a simple sugar - a monosaccharide. Note the word ending: "ose" (as in glucose, sucrose, fructose, allulose, tagatose, pentose, etc). Sugar alcohols typically have the "ol" ending (as in maltitol, sorbitol, xylitol, erythritol, etc).
The point is that some real sugars - as well as sugar alcohols (which are actually neither sugar or alcohol!) can cause digestive issues. It's the way one's body processes them, and not what kind of thing they are.
Cheers!
|
|
|
Post by ochocolat on May 26, 2020 15:00:06 GMT -5
Not meaning to be picky, but just for clarity... Technically, it's not a sugar alcohol. It is a simple sugar - a monosaccharide. Note the word ending: "ose" (as in glucose, sucrose, fructose, allulose, tagatose, pentose, etc). Sugar alcohols typically have the "ol" ending (as in maltitol, sorbitol, xylitol, erythritol, etc). The point is that some real sugars - as well as sugar alcohols (which are actually neither sugar or alcohol!) can cause digestive issues. It's the way one's body processes them, and not what kind of thing they are. Cheers! You are correct Sir!
|
|
|
Post by 1stgenmebrit on Jul 8, 2021 8:27:16 GMT -5
Hi - I hope you are all well.. and managed to get these experiments going! I Still trying and failing to get Keto and LC chocolate to work!. I am able to reformulate roughly chocolates from Guylian, or Prelege but nothing seems to work. I am using mass I bought from a bean to bar local maker, and workedout the ratios of erythritol and inulin with a small addition of stevia but its all too bitter. On the 'milk' side, I used double cream powder, but it also seems to destroy any tempering success!.. side note on Bocha - I have tried my hardest to discuss with manufacturer details of its nutrition and issues raising from the carbohydrate count on the product without any success.. I know this is an old thread, but I would like to discuss my findings and see how can be imporved! Thank you so much! Hey Jim, I have read that Inulin is also used as a sweetener, as a matter of fact, Inulin is one of the ingredients in Lily's chocolates. Their recipe in order of quantities used are : Erythritol, Inulin and Stevia. Again, the ratios are a mystery but I read somewhere that it's best to use equal ratios of Erythritol to Inulin and very small amounts of Stevia because of its powerful sweetness. I also use SmartMonk, it's certainly powerful stuff, but it goes great in small quantities. If you want to experiment with Erythritol/Inulin/Monk Fruit let me know how it turns out...I am trying out the Bochasweet as well in different foods to see if I have a bad reaction to it. I don't want waste good chocolate if it's going to give me digestive problems on it's own. Anyway...I'll report back and look forward to hearing about your heavy cream chocolate.
|
|