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Post by queenvamp on Jul 30, 2008 12:22:38 GMT -5
My husband is allergic to Fructose. Basically that is the sugar found in fruit. We've found that regular sugar is made with half Fructose as well! So we've had to cut all sugar from his diet and cook pretty much everything from scratch.
We've found a good sugar substitute called Trauben Sugar. I'm not sure what the english translation is as we're living in Germany and that's where we've bought it. We've had some success making cakes with Trauben Sugar.
However my husband still craves chocolate. We've found a Fructose specialty ordering service that will sell us chocolate bars made with Trauben Sugar instead of sugar, but they charge over 2 euro a candy bar!
So we've bought some powdered choco and I wondered what else do I need to make an attempt of making a home made chocolate bar?
Is it just the choco, milk, licithin, and Trauben sugar? And is there a special process I have to put it through?
Both the powder and the sugar are ground very fine.
Thanks in advance!
Katherine
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Post by FeralOne on Jul 30, 2008 13:09:40 GMT -5
Hmm, Trauben is grapes in Deutsch, so I would assume it is grape sugar. Even as fine as the cocoa powder may be, it will still make a gritty textured finished chocolate without the use of some kind of conching/refining process. Also, the main thing missing from your recipe is the cocoa butter and you cannot use any liquid to make chocolate. Have you looked at John's site yet? He explains the process of chocolate making in very understandable terms. Which is why I got hooked so quick.
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Post by queenvamp on Jul 31, 2008 2:23:31 GMT -5
While Trauben means grapes... its not actually made from grapes.
I'm about 45 min south of Frankfurt.
I don't know anything about "John" so feel free to share a URL.
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Post by FeralOne on Jul 31, 2008 3:46:11 GMT -5
www.chocolatealchemy.com/cocoabeans.phpSorry, I meant to do that but then I read what was going on and forgot to come back and copy/paste the URL for you. John is the wonderful man who started this whole site. Did the research, and supplies a lot of us with chocolate making ingredients and supplies, as well as give honest advice on any issues you may be having. John is THE Chocolate Alchemist. Anyway, start with the cocoa beans section of the link and then continue through the pages to the end and you will know the majority of how to make chocolate. Happy chocolate making! Andrea
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Post by queenvamp on Aug 1, 2008 5:57:07 GMT -5
Ah yes, I had read that already. It seems I'm between steps and don't know where to start, which is why I posted here asking for advice.
Anyone else that can tell me what I'm looking for?
So far Chocorock has just confused me more. Was that supposed to mean milk isn't an ingredient? I'm completely confused.
I need basic instructions, and since I'm not starting with beans I really don't know what I need to do, or where to start, or what to ingredients to buy.
frustrated, Katherine
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Post by FeralOne on Aug 9, 2008 4:45:18 GMT -5
Well, it looks like nobody else has any advice? Your questions are a little vague. I think what you want to know is how to mix the ingredients together? To make into bars or are you trying to make a chocolate milk drink? For Bars: If you are starting with cocoa powder, you have to mix with cocoa butter (if you have 12 oz. cocoa powder you need approx. 12 oz. cocoa butter) Then you will have cocoa mass. Using that math to make a 45% milk chocolate you want to do something like 24 oz. cocoa mass, at least 6 oz. added cocoa butter, 9.5 oz. milk POWDER (not liquid milk), and around 27 oz. cane sugar (you will have to figure out the conversion of Trauben Zuker to cane sugar) The lecithin and vanilla beans (not vanilla extract) are optional. For such a small amount of chocolate you only need around 1 teaspoon of lecithin. Also, the thing with chocolate is everybody has a different taste they are going for. The milk powder for example; I like a light milk flavor in my milk chocolate, so my suggestion is calling for a small amount. Some people like a lot of milk powder in their's, so if you want more, add more. Now, as how to mix the chocolate, I have a Spectra grinder and would use that. If you do not have one, the next best thing would probably be a food processor. But you will not get a smooth texture without the use of a melanguer. Did that help at all?
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Post by FeralOne on Sept 13, 2008 6:25:54 GMT -5
OK, I realize your sick of hearing from me, but here I am again. I was looking in to a few alternatives for fructose, Googled Traubenzucker English and found this. Traubenzucker {m} biochem. glucose biochem. dextrose food corn sugar [Am.] gastr. grape sugar Googled Dextrose and this came up: en.wikipedia.org/wiki/GlucoseThere are many, many online places that sell it. Just Google it. Hope that can help anyone looking for a fructose alternative. Andrea
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