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  1. So, it looks like nobody else has stepped up, so I'll give it a go. I've made no sugar chocolate from callebaut liquor and allulose. It works well, actually. Unfortunately, you need a melanger to grind the allulose. Sugar does not dissolve in chocolate. At all. If you add the crystals to melted chocolate, you'll get chocolate with grains of allulose in it. The melanger grinds the sweetener until it's fine enough to not feel the grains when you eat it. Unfortunately, you can't get around this by using a liquid sweetener, as those are almost always water-based, and adding anything with water will ruin the chocolate. This includes water-based flavorings. Sorry if this was too basic, but it's a very common misperception. Let me know if you have any other questions, I'll help as best as I can.
  2. I had a similar experience as crisw with some freeze-dried blueberries. When I added them to a warm melanger, with warm cocoa butter in there, it eventually just compressed the blueberry powder to a thick muck on the bottom stone of the melanger. I suspect that it may be partially because I was lazy in the powdering of the blueberries, and still had a number of big chunks in there. I figured the melanger would crush them, not just compact them on the bottom. It took a couple of hours of soaking to be able to pull the compacted blueberry chunks off the bottom, and is definitely not something I want to repeat. Anyone have any suggestions, other than powdering the blueberry better, so that my second try this weekend doesn't end in tears?
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