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Post by chocolatedr on Aug 13, 2009 12:02:37 GMT -5
Hi all, I have made around 10 batches of 70% cocoa bars, adding vanilla whole bean, about 5% cocoa butter and the rest sugar. I have been using white, processed cane sugar (the typical white sugar found at any restaurant) and polverize it with a blender. This last batch I tried raw cane sugar. I noticed the white sugar results in a much sweeter chocolate bar than the one with raw cane sugar. What do most chocolate makers use? What do you use? Thanks, Chuck
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Post by Sebastian on Aug 13, 2009 18:19:23 GMT -5
pure refined granulated sugar.
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Post by cheebs on Aug 13, 2009 18:39:18 GMT -5
I personally buy powdered sugar from a local chocolate factory. It's made from very good Guatemalan cane sugar.
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