Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sugarless chocolate nut clusters


Mikels
 Share

Recommended Posts

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?

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

  • 3 weeks later...
 Share

  • Similar Content

    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...