|
Post by Fat Rabbit Coffee on Dec 22, 2022 13:34:42 GMT -5
Two batches ago I made 75% chocolate with C&H brown cane sugar. It was delicious and had a nice snap to it. One batch ago I made the same chocolate but with panela. Also delicious but the texture was more fudgey, melted a lot easier, and had less of a snap.
This is clearly part of the journey as I experiment with different sugars (along with different beans and roast profiles).
Curious what you all prefer for your sugar choices and the various experiences you've had with them.
|
|
|
Post by lilypa on Dec 22, 2022 17:04:36 GMT -5
I've tried a few of other sugars including muscovado, rapadura, and coconut. I primarily use organic cane sugar, of which I've tried Wholesome Sweeteners, the green-cane project Brazilian sugar, Zulka, and Kirkland organic. In general, I've found that the cane sugar doesn't impart much of its own flavor to the cacao and as such I've stuck with it.
One batch I made with the muscovado was super tasty, but I can't recall which origin I used. It was more than five years ago. I've also baked my organic sugar at 300 F for about 5 hours and that's produced some different flavors. I really liked the baked sugar and I should do that again. I often just forget that that's a thing. There's a website that discusses baking your sugar, but I don't recall it and a quick search didn't reveal to me that site I used.
|
|
|
Post by Fat Rabbit Coffee on Dec 23, 2022 0:27:36 GMT -5
Baking sugar? Hmm...that sounds pretty interesting. If you get a chance and are curious about it, try panela. I'd be interested in your thoughts considering how many different sugars you've tried.
|
|
|
Post by Ben on Dec 23, 2022 11:42:55 GMT -5
|
|