Jim B.
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Posts: 118
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Post by Jim B. on Dec 27, 2020 13:42:29 GMT -5
When making some other goodies, recipes sometimes call for melting sugar in a pot with other ingredients. Has anyone tried this when making chocolate? I realize it might be tricky as too high a temperature can change the structure of the sugar, but it seems that we depend on the grinder to crush the sugar. Allulose doesn't seem to want to recrystallize after melting it - things tend to stay sticky! Since I'm diabetic, I make my chocolate with it and was thinking of giving it a try. Any thoughts and experiences would be greatly appreciated!
Cheers! Jim B
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Post by Chip on Dec 27, 2020 14:21:00 GMT -5
jim B., The melting point of sugar is 366.9F, so I doubt that would work. I don't know if they make a waterless glucose syrup, but it might be worth a google.
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Post by Ben on Dec 28, 2020 8:54:23 GMT -5
I believe some people have used caramelized sugar in chocolate. Basically: melt, caramelize, let cool, pulverize, add to grinder after nibs have become liquid. Caramelized sugar is very hygroscopic, though, so you have to be careful about it absorbing moisture from the environment and (I assume) from the nibs.
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Jim B.
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Posts: 118
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Post by Jim B. on Dec 28, 2020 8:56:00 GMT -5
Chip, Oof da! I should have looked that up before I asked! I guess I was thinking of some of my candy making efforts where sugar was probably dissolved in butter or water or something. That and not remembering the temperatures correctly for the different stages (must have had the °C stuck in my head. When making spiced candied pecans with erythritol, that seems to melt at a much lower temperature - and Allulose reports a melting point of 110°C - not much above the boiling point. But that's still significantly higher than the cocoa butter! So... Not useful for chocolate!
Thanks! & Happy Holidays! Jim B
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Dec 28, 2020 9:07:18 GMT -5
Ben,
Thanks for the tip! I was hoping to avoid some of the grinding, letting the melanger run with just nibs for as long as I could. It sounds like the caramelized sugar complicated the process. I'm already having to adapt to Allulose being more hygroscopic than sugar! It really seems to increase the viscosity of the chocolate - even though my recipes are a 1:1 substitute with a little monk fruit to boost the deficit sweetness. (It gets worse when attempting milk or cream chocolate!) Looks like I'll have to try rebalancing the nibs & cocoa butter for more fat.
Thanks! And Happy Holidays! Jim B
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