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Post by adamd on Mar 27, 2011 12:40:14 GMT -5
I have been asked to create a formula for a sugar free dark chocolate bar using Yacon powder as the sweetener. Stevia also will be added in small quantities to make up for the lack of sweetness of Yacon.
My question is how will it work in the Santha grinder? It is a root powder. Wondering about gumming issues. Does anyone have any experience dealing with this ingredient?
I have created a formula that works OK using commercially prepared chocolate liquor but it ends up grainy in the end because it is not ground/refined. It also ends up slightly harsh. I assume putting it through the Santha will make this better. We are probably going to make it from the bean after the proportions of sweetener are settled.
Also, we want to avoid soy lecithin. Is it possible to make shelf stable chocolate that will not bloom if you do not use lecithin? I see that there is a sunflower lecithin available if we need to use it.
Any advice?
Thanks!
Adam
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Post by doclogic77 on Sept 22, 2011 12:01:19 GMT -5
I didn't see this post before adding mine. I wonder why it didn't come up in a search. Anyways, I am curious about these kinds of things as well.
Any reason you don't use splenda?
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Post by Sebastian on Sept 23, 2011 16:28:50 GMT -5
Lots of info on here already on sugar replacers - i'm not going to revisit that.
Lecithin has very little to do with bloom. You'll use it to make your chocolate more fluid so it's easier to work with. Lecithin can come from many sources (eggs, sunflower, etc), however soy lecithin with likely be the easiest for you to find and is least likely to have strange off flavors. You don't have to use it at all - you can simply add more cocoa butter (about 10% more) and get the same ease of workability - it'll just cost you more and dilute your flavor (which may be ok, depending on what you're looking for). Taste the sunflower lecithin before you commit to it.
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