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9:48 am
January 30, 2008
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Polarbear
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Tromsø, Norway
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posts 299
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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?
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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3:00 pm
January 30, 2008
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ellie
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london, United Kingdom
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posts 308
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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!
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9:15 pm
January 30, 2008
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Masur
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Stockholm, Sweden
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posts 592
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Watch out for GI-index. Check this topic where Sebastian informes about GI-index for Maltitol etc.
[url]http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=243&SearchTerms=maltitol[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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9:42 am
January 31, 2008
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Polarbear
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Tromsø, Norway
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posts 299
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It is not due to GI, but other reasons. (If it was GI I would just increase the cocoa content in the choc! :)
But thanks for feedback!
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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6:28 am
March 5, 2008
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Ilana
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Israel
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posts 155
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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…
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Ilana Bar-Hai
www.ganache.co.il
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5:39 pm
March 5, 2008
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Casey
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Minneapolis, USA
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posts 11
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Post edited 2:41 pm – November 30, 2010 by Casey
Vere makes chocolate bars and filled chocolates with fructose. Have not tried any so cannot say if they are good. http://www.veregoods.com/
Here's an article about Vere by The Nibble: http://www.thenibble.com/revie…..colate.asp
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The Chocolate Note
http://chocolatenote.blogspot.com
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