How Much Sugar?

Home made fructose free chocolate

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  • 07 Apr 2011 7:01 PM
    Message # 566484

    I've managed to make some delicious, melt-in-the-mouth chocolate from scratch, entirely free from fructose. It wasn't too hard either- I'm no chocolatier, and it turned out great first try!

    If you are interested, the entire recipe and pictures are on my blog: www.offthesugargrid.blogspot.com

    It's a pretty dark chocolate so I think my next experiment will be adding milk or cream to make a slightly more creamy chocolate. The texture of this one was so good though, I almost don't want to mess with it! 

    Do let me know if you try it- I'd love to hear how it goes for you.

    Jemma

  • 11 Apr 2011 2:30 AM
    Reply # 568045 on 566484

    Jemma, I'm so excited by this!! I was also thinking about experimenting with chocolate making and had been looking at white chocolate recipes as I remembered reading somewhere that it is reasonably simple to make.

    So, I've found a recipe which looks simple enough to convert - requires cocoa butter, soy milk powder and sugar (which obviously I would replace with dextrose powder). Am going to give it a shot once I find my ingredients and make sure they are ok to use.  I was thinking I could flavour it with cocoa powder to get a more chocolatey taste.

    Will let you know what happens.

  • 13 Apr 2011 5:56 AM
    Reply # 569651 on 568045
    Steph H wrote:

    Jemma, I'm so excited by this!! I was also thinking about experimenting with chocolate making and had been looking at white chocolate recipes as I remembered reading somewhere that it is reasonably simple to make.

    So, I've found a recipe which looks simple enough to convert - requires cocoa butter, soy milk powder and sugar (which obviously I would replace with dextrose powder). Am going to give it a shot once I find my ingredients and make sure they are ok to use.  I was thinking I could flavour it with cocoa powder to get a more chocolatey taste.

    Will let you know what happens.

    I'd love to try white chocolate too- the recipe sounds great. I wonder if it makes any difference using normal milk powder instead of soy milk powder? I'd say the cocoa butter might give it enough of a chocolatey taste for white chocolate without adding cocoa powder - the cocoa butter doesn't taste per se but you can smell the chocolatey flavour in it, and once you added milk powder and dextrose the flavour would come through, I think. Definitely post the recipe if it works for you! 
  • 16 Apr 2011 7:04 PM
    Reply # 572144 on 566484
    Oh, thank you Gemma! I am looking forward to giving this a go as I love chocolate and didn't know how I would survive Easter without it. I'll let you know how it turns out :-)
  • 17 Apr 2011 10:24 PM
    Reply # 572571 on 566484
     

    Hi Jemma - I made your chocolate and, as promised, it turned out beautifully. Initially, I made a small amount and just used the syrup of the melted down glucose powder (with no water added). I also had no lecithin for the first batch. But the syrup was obviously too thick as it formed a clumpy, sticky mass in the bottom of the bowl and the end result was unusable. I followed your recipe precicely the second time (and included the lecithin) and I couldn't believe how easy it was an how smooth and well the chocolate set - the whole thing was done in under 15 minutes.

    Re: the taste - I felt it leaned too heavily toward the cocoa butter for me so I re-melted it and basically swapped the quantities of cocoa butter and cacao (I think it was roughly 1/4 cocoa butter and 3/4 cacao in the end) and this was much more to my taste. My husband taste tested and approved it as well so I'll persist and add some toasted nuts to the next batch.

    Thanks once again for your research and post.

     

     

     

  • 20 Apr 2011 2:41 AM
    Reply # 573876 on 572571
    Janet Barwick wrote:
     

    Hi Jemma - I made your chocolate and, as promised, it turned out beautifully. Initially, I made a small amount and just used the syrup of the melted down glucose powder (with no water added). I also had no lecithin for the first batch. But the syrup was obviously too thick as it formed a clumpy, sticky mass in the bottom of the bowl and the end result was unusable. I followed your recipe precicely the second time (and included the lecithin) and I couldn't believe how easy it was an how smooth and well the chocolate set - the whole thing was done in under 15 minutes.

    Re: the taste - I felt it leaned too heavily toward the cocoa butter for me so I re-melted it and basically swapped the quantities of cocoa butter and cacao (I think it was roughly 1/4 cocoa butter and 3/4 cacao in the end) and this was much more to my taste. My husband taste tested and approved it as well so I'll persist and add some toasted nuts to the next batch.

    Thanks once again for your research and post.

     

     

     

    That's fantastic Janet, I'm glad it worked for you. I've been meaning to update the post because I've since experimented further. Once I tried using store-bought glucose syrup in place of the syrup I made for the initial recipe- this was a complete failure- the store bought glucose syrup just clumped at the bottom just like your experience. I've also tried once without the lecithin and this worked fine. To be honest, I think I'll leave out the lecithin from now on in this recipe. I think since the dextrose syrup is so light (and you need so little of it compared to the ratios of butter and cacao), it mixes ok with the other ingredients and the lecithin doesn't necessarily help with this- good news because it simplifies it.

    That's a good idea to play with the quantities of cocoa butter vs cacao- actually I might do the same next time. And I'm definitely adding nuts- yum! 

    I've also tried a milk chocolate version using milk powder but it was a complete failure so I'll keep experimenting and post a new recipe if I ever succeed!

  • 24 Apr 2011 7:12 AM
    Reply # 576639 on 566484
    Here's the link for the updated chocolate recipe. 


    I'll keep this link updated with any further experimenting!
  • 07 Jan 2012 8:16 AM
    Reply # 789318 on 566484
    Hi Jemma,

    I'm just a 'newee'.   Thank you so very much for being such a lovely lady and sharing your hard worked recipe experience for chocolate.   You are so kind and I am looking forward to getting all the ingredients and trying it.   Hope to be trying it in the next few days.

    Thank you again so much.

    Regards Bruna.
  • 12 Mar 2012 6:06 PM
    Reply # 856582 on 566484
    Deleted user
    Hi Jemma,

    I made your chocolate yesterday and it was beautiful. I am going to experiment with some peppermint filling. I am also dying to try the creamy caramels, caramel being one of my favorite sweets in the world. Thanks so much for sharing your recipes.
  • 24 Aug 2012 3:54 AM
    Reply # 1055123 on 566484
    Deleted user
    Hi jemma 
    I was wanting to go on your blog and try making some chocolate but it keeps coming up that your blog may have a malware, so I sadly cant seem to get on to your Blog 
    i would love to try your recipe could someone cut and paste it to this forum Please 

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