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Post by aramirez626 on Aug 8, 2020 14:29:19 GMT -5
Hello all, can raw sugar, the course brownish type be used to make chocolate?
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Post by mark on Aug 9, 2020 7:34:22 GMT -5
I use unrefined raw sugar for all of my chocolate. The key thing to watch with some sugars is the moisture content. For example, some Demerara sugars have quite high moisture content so that can make things tricky.
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Post by aramirez626 on Aug 9, 2020 9:34:39 GMT -5
I use unrefined raw sugar for all of my chocolate. The key thing to watch with some sugars is the moisture content. For example, some Demerara sugars have quite high moisture content so that can make things tricky. Thank you Mark. When should I add the sugar, or how should I refine it during the chocolate refining process in order to break down the sugar? Thanks again!
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Post by Chip on Aug 10, 2020 10:51:21 GMT -5
aramirez626 , Are you using a melange? If so, I would dry out the sugar in a toaster oven, regular oven on very low heat for 30 minutes or so, then just add to the melange as normal. Raw sugar also contains the molasses that are refined out of white sugar, so it imparts a bit of a different, and in my opinion, fuller taste to whatever you add it to.
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Post by mark on Aug 11, 2020 9:13:32 GMT -5
Like Chip says you might need to dry it before you add it. The sugar I use works fine as is. I agree with Chip that it adds more flavour than white sugar, but in my opinion that's a good thing. Hey, if I'm adding like 20 or 30 percent of an ingredient to my bars, I want that to also add some flavour, not just sweetness. Plus as a kid I was always told white sugar was bad for you 😊
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Post by aramirez626 on Aug 12, 2020 11:51:27 GMT -5
Thank guys! I did not see the responses before I added my sugar, so I used refined for this batch to be safe. This was my first batch, so I was more focused on technique. Next time I think I will use raw sugar and use your advise. Thanks again!
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Post by joycemarkmark on Aug 22, 2020 21:18:40 GMT -5
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Post by crabloaf on Sept 30, 2020 15:52:28 GMT -5
Here is a good resource I found about the difference between unrefined sugar, raw sugar, and refined sugar. www.whatsugar.com/post/unrefined-vs-raw-vs-refined-cane-sugar It doesn't help you know how much moisture is in each kind, but I expect following everyone's advice above is good - to dry out every kind before putting it into your melanger.
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Post by crabloaf on Sept 30, 2020 15:57:31 GMT -5
By the way, where do you buy your unrefined or raw sugar?
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