April 24, 2004
For health reasons I will stay away from sucrose for a while, which means no ordinary choc [:(]. Does anyone know of good makers of fructose or artificially sweetened chocolates? (There are many artificially sweetened, but not GOOD artificially sweetened).
For maing hot chocolate, I will use 100% choc with added fructose. Good suggestions? I loved hot choc with the Bonnat 100%, but it seems that seventypercent has quit selling it?
My name is Polarbear and I am a chocoholic...
March 17, 2005
L'Artisan du Chocolat does most successful 70% Madagascar bar, with maltitol but without overly sweetness and odd aftertaste.
Pralus Le 100% is a very palatable criollo chocolate, although I've never tryed to make a drink out of it - would be great to find how it turns out in a hot cup!
August 6, 2006
Watch out for GI-index. Check this topic where Sebastian informes about GI-index for Maltitol etc.
"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 24, 2004
I am very interested in this topic. I as of late, have used 65% Valrhona, which has Maltitol in it, and I mix it with 100% pate also from Valrhona. I think I get it to about 80%. I read Sebastians very interesting comments and would love to know more. Diabetic clietele want something so badly! I tried playing around with 100% butit was always too strong for them. I don't make any soft centers for this group- only bars or mendiants withwalnuts or macadamia. Macadamia was recommended to me bya diabetic pastry chef...
Vere makes chocolate bars and filled chocolates with fructose. Have not tried any so cannot say if they are good. http://www.veregoods.com/
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