mike
Neophyte
Posts: 2
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Post by mike on Oct 20, 2009 10:18:23 GMT -5
Hello! I am getting started with some experiments in chocolate making with non-cane sugar (natural) sweeteners. I have tasted some wonderful chocolate made with maple sugar, agave and palm sugar, so I know it's a viable goal. I have a couple specific questions I wonder if anyone has an opinion on: 1) i assume that tempered chocolate sweetened with agave must have been made with granulated agave. does that make sense? if so, is anyone aware of a good online source for granulated agave? 2) has anyone experimented with using granulated honey as a chocolate sweetener? would the presence of wheat starch in this sweetener make it a non-starter? 3) how much attention should be paid to drying out high-fructose sweeteners in advance of using them? has anyone perfected a technique for doing so using a conventional oven? Thanks for your thoughts!
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Post by Brad on Oct 20, 2009 16:22:00 GMT -5
Mike;
Cardinal rule of working with chocolate in small batches: ZERO water - regardless of whether or not it's suspended in something such as honey or agave.
Also, starches used in the making of chocolate will make it gummy. This is why you can't use powdered sugar either, as it too has corn starch in it.
Happy Chocolate making. ;D
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mike
Neophyte
Posts: 2
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Post by mike on Oct 20, 2009 20:29:27 GMT -5
I thought as much, given other warnings re: seizing I'd seen here and elsewhere. A friend at work told me that he can create bars of honey in his dehydrator that will snap if broken quickly but bend if done slowly. I doubt this bodes well for chocolate.
So for my first experiments, I will stick with ingredients that I know can work: maple and palm sugar. I'll give granulated fructose a try as well.
Still interested in other experiences and information if anyone has anything to offer. Thanks again!
Michael
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jeff
Neophyte
Posts: 6
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Post by jeff on Feb 11, 2010 23:52:52 GMT -5
The use of raw cane sugar , jaggery , has been written as a possible alternative . Do will request for any practical experiences recalled by anyone who has done this as alternative sweetner.
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Post by Sebastian on Feb 12, 2010 6:48:11 GMT -5
I've used raw cane sugar (evaporated cane juice, estandar, turbinado etc) and it certainly can physically work. Now, one t hing you should probably understand is that most of that is made in mills in mexico - mexico has about 57 sugar mills, and many of them are, shall we say, less than what we'd consider to be food safe. open buildings with open tanks with birds flying around. glass light bulbs over those open tanks. grated walk ways above open conveyance systems. this type of sugar is, quite literally, dirty sugar.
Now, some mills are quite food safe and i'd not hesitate to use their sugar. others, however, i feel like showering after i visit them, and there's no way i'd consume ANYTHING that came from them. Net/Net - before using that sugar, i'd want to understand exactly where that product came from.
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Post by almond on Jan 21, 2013 23:39:44 GMT -5
I've used raw cane sugar (evaporated cane juice, estandar, turbinado etc) and it certainly can physically work. Now, one t hing you should probably understand is that most of that is made in mills in mexico - mexico has about 57 sugar mills, and many of them are, shall we say, less than what we'd consider to be food safe. open buildings with open tanks with birds flying around. glass light bulbs over those open tanks. grated walk ways above open conveyance systems. this type of sugar is, quite literally, dirty sugar. Now, some mills are quite food safe and i'd not hesitate to use their sugar. others, however, i feel like showering after i visit them, and there's no way i'd consume ANYTHING that came from them. Net/Net - before using that sugar, i'd want to understand exactly where that product came from. Hm, good to know, sounds like you have a lot of personal experience, would you be able to share any particular companies that are known to be clean or to avoid? I personally don't like to use any of these sugars mentioned as they aren't even unrefined so it defeats the point, and the higher price. Good to know a few more reasons why! However there are some applications for which I would like to use refined but unbleached sugar, and Wholesome Sweeteners products seemed good.... wondering about your opinion.
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Post by Sebastian on Jan 22, 2013 6:33:18 GMT -5
I'm unlikely to advocate for or against any particular company, and i've never purchased raw materials retail, so i can't speak to them. Domino i know has US operations and must abide by US GMP's (much of the sugar you use today comes from central america where production standards may be different than in the US).
The US Sugar Trade Lab in NY (talk to walter) can test any of the sugars for you that you might be interested in.
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Post by janeblack on Jun 6, 2018 3:54:14 GMT -5
It is a brilliant idea! I would like to taste a chocolate with maple sugar)
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