thegreatdane

From Wikipedia: "Isomalt is a natural sugar substitute, a type of sugar alcohol... it carries a very real risk of gastric distress, including flatulence and diarrhea..." Dessicants are a good idea, though probably bulky for what I want to do. How about a different sugar; agave? Thanks, Tom

I'm thinking of going small time commercial with these, if I can get a good recipe, so they'd have to be able to sit on the shelf. I did try the cocoa butter as well as dairy butter, and not much difference there. Is there anything other than a dessicant to keep them from becoming sticky? A way to process the sugar, or a different type? Thanks, Tom

Does anyone know how to keep sugar coated nuts from sticking together? I melted some sugar in a pan and when completely liquid I added the nut bits and about a tablespoon of butter. They looked great for a day or two then started sticking together. Any way to keep them shiny and separate? Many thanks, Tom

Ever notice the McRib always comes out around election time? Coincidence? I don't know...

My grandfather was a Danish baker. He made a very dense 100% rye bread. I did my version with a rye levain, rye flour, rye meal, and whole rye, and enough water to hold it together. It was medium brown, not dark, with a nice full rye flavor, and very dense. It was very good sliced thin, about 3/16ths of an inch, with any number of things piled on top, for open-faced sandwiches. A smear of butter, some mustard greens, and a slice of ham... Wow, I wish I had some now.

Thanks, Kerry. What is the accuracy, and how would it compare to these: http://www.omega.com/ppt/pptsc.asp?ref=OSXL450&Nav=temj08 http://www.amazon.com/dp/B0002198GY/ref=no...ulletsociety-20

I'm thinking of getting an infrared thermometer to check chocolate temps. Any recommendations appreciated. Thanks, Tom

Say hello to my friend John Nanci at chocolatealchemy.com and maybe check out some of his forastero beans. Bitterness comes from non- or poorly fermented beans. If you want them REALLY bitter beans, get them raw and unfermented. How much do you need? And, what will you do with them? Perhaps I can help. Tom

I called someone, too, and was told he used "ozone." It'll work, but a bit hazardous to use if one's not careful. It would be interesting to see how they do it, what equipment they use and the kill rate afterwards. Still, all nasties aside, are they sure it doesn't go over their hallowed 118°F when fermented, dried, and pressed into powder? And what about flavors lost from not roasting? I'm all for experimentation, but "raw cocoa" doesn't seem possible to me... or very chocolatey!

I've heard of someone making raw chocolate by combining "raw cocoa powder" with cocoa butter and agave nectar. Of course it doesn't temper or snap, due to the agave nectar. But I'm interested in whether it can actually be considered raw. Is there such a thing as "raw cocoa powder"? I thought to make cocoa powder it was pressed under great weight, which would translate to higher temps than is considered raw. Is that correct? Thoughts, anyone? Thanks, Tom

Prefer steel cut oats, boil water first, add salt, raisins, cranberries. Typically top with brown sugar, pecans. Like butter, too. Sometimes cocoa nibs. Yum.

I'm working on a recipe for a nutbutter spread and thought an edible spoon would be good, or one that didn't add to the trash heap. I like the idea of cutting up rice paper but I may have something even more simple... Pretzels! Little pretzel sticks. (Duh!) Thanks for all your good ideas and links, folks. Tom

I looked at the Rue LaFayette site. What they have is a pastry shaped like a spoon. I'm looking for a sample spoon, perhaps made of rice paper or starch.

Okay, this is odd but you guys know so much I'd be surprised if you didn't have the answer. Are there tasting spoons that are edible? Maybe small rice starch spoons? I'd like to offer tastings and abhor giving out plastic spoons that'll just be thrown away.

Dear Franci, Thank you for posting a very enticing recipe. I like that it uses both dark and white chocolates, instead of just milk chocolate. The flavor notes will be stronger and more distinct. It may also lack a caramel tone so familiar in milk chocolate. I'll look forward to trying that recipe. I'm also experimenting with sunflower butter as it's non-allergenic. That's a concern for some, but I'll be concentrating on flavor and purity first. Anyone try almond, pecan, or other butters? It seems the possibilities are endless.

I'm leaning towards a high quality nutritious recipe; low sugar, no hydrogenated fats, pure ingredients. I'll experiment with various nutbutters and chocolates; half and half is a good starting point. Neither is inexpensive. I guess that's why the first ingredient in commercial nut spreads is sugar. "Here kiddie, kiddie, kiddie..."

Anyone know of Nutella-like recipes? I want to do one for my daughter. Thanks, Tom

I realize that the levels of anandamide in chocolate are, for all practical purposes, physiologically insignificant. What makes it presence suprising is that anandamide and the cannabinoid system is found only animals, and not in any plant. Plants don't have the cannabinoid receptors that anandamide acts upon in animals, so it seems out of place. ← I seems out of place until we think of who cultivates, transports, and propagates seeds; animals. Plants make themselves attractive, or we select those that are, to continue their propagation. I think there's a book out with that theme, The Botany of Desire?

Actually... legally the definition of chocolate includes white chocolate, when it's made with cocoa butter.

I thought they were outlawed here... Drove the 'birds' crazy.

Thanks, all. After posting, I called the local Whole Foods and asked. They pointed me towards Tahini (sesame) butter, and soy butter. I'm hoping to make a product that won't bother allergy sufferers but it's true that soy presents some problems for some people, and possibly sesame, too. It seems food allergies are on the rise. Or, our awareness of them. Now, I think I'll just make the best product I can and appeal to the most I can. Can't please all the people all the time. Too bad, because a friend's son is allergic to nuts and that's what got me on this in the first place. I may try the sun butter, too. I love sunflower seeds.

Hello, Does anyone know of good substitutes for nuts that won't affect allergy sufferers? I'm looking for something that can be made spreadable, like a peanut butter, but not made with nuts. Thanks, Tom

I tried eating a brick of unsweetened chocolate once. It tasted like dirt. ← The nibs, really good quality ones, taste like nuts, wine, and chocolate. Can you have any sugar with that?

I like the Hershey's Sugar Free mini bars, and Russell Stover makes some decent sugar free stuff. Hershey's has milk choclate, milk with soy crunchies (not bad at all) and Dark Choclate Candy. The taste is good, the texture not as good as real, but they answer a need. ← How about cocoa nibs? I know they're not sweet.

What chocolates can diabetics eat?