Sugarless chocolate nut clusters

[Mikels]

I am trying to make sugarless chocolate nut clusters starting with melted baking chocolate and adding Splenda. It has turned out grainy. Am I trying to do t5he impossible? Any suggestions?

[Lisa Shock]

The baking chocolate isn't meant for use as couverture.

[Kerry Beal]

As Lisa said - I'd be starting with a quality sugar free couverature.

[Lior]

Companies like Callebaut and Valrhona have chocolate with maltitol-65% dark. I mix this with cacao pate 100% to get about 75-80% dark so the maltitol amount is much less. Use this as is or mixed like I do.

[scott123]

I know people that can melt baking chocolate with splenda and seem to be able to pretend they like it. But then, I firmly believe that a great deal of sugar free devotees are forced to be that way because of obesity- obesity caused by eating pure crap. In other words- quite a few people that eat sugar free are heavily taste impaired. Not you, of course, but many.

You'll only find high end sugar free couverture by mail order, and, between the high cost of the couverture, the shipping charges and massive amount you have to buy, for many, it's cost prohibitive.

With some experimentation, you should be able to create a sugar free ganache from baking chocolate. You have to really like dark chocolate, though. Incredibly dark. You also have to be willing to shell out for other sweeteners. Splenda craps out at the high quantity of sweetening required for chocolate. The only way to offset this is to combine it with other sweeteners. Sweet One ace k is good in very small amounts. Sugar alcohols are usually found at health food stores, although the healthiest sugar alcohol, erythritol, can only be found online. You're also going to need a hard fat to mimic the mellowing effect of cocoa butter, such as coconut oil or palm oil. If that wasn't enough of a hassle, you might need some emulsifier.

Peanut butter helps to mellow the intensity of the baking chocolate, although you'll still need more than just splenda to make it palatable.

[Spring]

Why cant more cocoa butter be added instead (or in combination with) the coconut or palm oil?

Could granular/powdered lecithin be used as an emulsifier and if so in what percentage and why is it needed (is it because of the added oil)?

[Kayakado]

Splenda makes chocolate more bitter, try a blend of sweetners--tasting as you go.