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Post by joyojoy on Oct 30, 2007 7:57:02 GMT -5
Has anyone here ever tried making chocolate with Sucralose (Splenda)? In my adventures in allergen-free chocolate, I have a LOT of people ask me if I make any sugar-free confections. So I thought I'd do a test batch using sucralose, which claims to be a measure-for-measure replacement for sugar (by volume, not weight).
Since I don't have an allergen-free source for cocoa liquor, I'm going to try Hershey's unsweetened baking bars (which, surprisingly have no contact with dairy or soy lecithin) -- I'm sure they don't measure up to Criollo, but my customers are so happy to have anything at all that they can eat, they aren't that choosy (although I DO want it to taste good to the average Joe as well -- I've tasted enough nasty organic-type chocolates that I can't stand the thought of somebody cringing when they bite into my chocolate).
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Post by Sebastian on Oct 30, 2007 15:18:49 GMT -5
Sure. Don't use the liquid version (25% w/v), be sure you use the dry. The retail product you buy will be bulked with maltodextrin, but it will likely be hard for you to find the pure product. Keep in mind you'll likely have to bulk it with somthing else (sugar alcohol, fiber, etc). If you're making a milk product, remember that mlik powders contain sugar (lactose), and that conching a sugar free milk is done for very different reasons than a regular sugar containing milk (no mailliard rxns in SF).
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Post by joyojoy on Oct 31, 2007 19:48:14 GMT -5
LOL! I definitely wouldn't use the liquid version... Actually, instead of milk, I am using a maltodextrin-based, powdered non-dairy beverage (since I am making allergen-free chocolate, with no dairy, nuts or soy). I hadn't even noticed that the Splenda was loaded with maltodextrin. Now I have to find out the source for THAT (the maltodextrin in the stuff I'm using comes from potatoes).
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Post by Sebastian on Nov 1, 2007 6:15:31 GMT -5
Would you have any interest in ace-k or aspartame, or do you definitely want sucralose? If one of the others is acceptable to you, send me a message through the boards private messaging system.
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Post by joyojoy on Nov 1, 2007 20:38:55 GMT -5
Actually, I tend to steer clear of aspartame because I personally have very bad reactions to it, and I've read a lot and heard a lot from healthcare professionals I know that it is not as healthy as the Nutrasweet people would like you to believe. I've never heard of ace-k, although Wikipedia says it is usually used in a blend of either aspartame or sucralose. I'm using sucralose because it seems to be the safest -- and best tasting -- of all the non-caloric sweeteners out there.
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Post by sugaralchemy on Nov 9, 2007 4:30:06 GMT -5
I guarantee you that using just splenda / sucralose in your chocolate will yield lackluster results. Try using xylitol exactly like you would sugar, as it has the same sweetness level by weight and volume. It has a minty "cool" consistency and goes well with a touch of peppermint. It is also all natural and allergen-free, which might go well with your customers. Another good option is to use isomalt, sucralose and acesulfame potassium. You can purchase DiabetiSweet which is acesulfame potassium and isomalt blended, and LorAnn sugar free hard candy mix, which is isomalt and sucralose. Try blending 2 parts LorAnn with 1 part DiabetiSweet and use just like sugar. When refining/conching, make a point to keep the chocolate as cool as possible. If you get unexpected results while refining/conching, you probably overheated it. You should be able to find these items online. Search with Google or at froogle.com/ and order up these products. If you don't want to buy both types, get only LorAnn - but realize, adding a bit of DiabetiSweet as I've described will really help round out the flavor quite a bit. This blend will yield a very nice, very sugar-like combination (no cool, minty consistency like xylitol) which is also free of allergens..
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Post by joyojoy on Nov 20, 2007 22:32:19 GMT -5
Thanks for the sweetener primer! I've decided to give xylitol a try, since it's relatively easy to locate, and seems to be the least controversial, and being a mint lover, I like the idea of the cooler flavor.
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Post by ripvanwinkle on Dec 22, 2007 2:21:53 GMT -5
sugaralchemy - xylitol for me too. Seems to be a good ingredient in my white chocolate recipes. Ha! I just have to WARN newbies to go slow on their sample chocolate or face the consequences. I am sure you know what I alude to.
Where do you buy your Xylitol? I have been impressed with Emerald Forest but like to keep the periscope up.
Now I am attempting to get ***Danisco*** to tell me where their facilities are here in the US for their Minolac2 modified milk meant for use in chocolate recipes. As I understand it the lactose has been removed and replaced with little taste or performance degradation.
I have waited for weeks for Danisco DK to reply to my inquiries. Weeks. Unreal. Now I am trying to find a competitor. Or else instructions on how to wake up the sleepy bodies in Copenhagen!
If anyone can give me some pointers re Danisco I really need some help.
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Post by ripvanwinkle on Aug 11, 2008 9:36:13 GMT -5
Sugaralchemy, the LorAnn sugar free hard candy mix page doesn't show how much you get for your money so I am leery.
Do you have an idea of the % of the two sugars are in isomalt? Wikipedia doesn't show that figure. If I veer from my xylitol I want to buy individual ingredients but I would need to know what's in the trade-named products of course.
I like what you have written about the isomalt and other ingredients. Sounds good. I like the teeth-friendly sugars especially if they cut down on calories.
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Post by Sebastian on Aug 11, 2008 18:36:32 GMT -5
Isomalt ranges from approx 50:50 GPS:GPM to approx 60:40, depending on your supplier and the exact product....
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