I'm not sure about sweetening the chocolate, but I have heard that fructose
is not much better than sucrose as far as sugar goes. Have you tried using
Stevia for sweetening. It is from an herb grown in Paraguay I believe and is
much sweeter than sugar. There is a site http://steviapetition.org/ that has
many recipes including brownies and chocolate mousse, but I didn't see one
for sweetening baker's chocolate. Did the baker's chocolate have any vanilla
in it? Vanilla is very important to both the texture and taste of chocolate.
----- Original Message -----
From: <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Saturday, February 10, 2001 6:20 PM
Subject: [SaF] Bakers Chocolate
> Hello Everyone!
>
> I made some homemade "Chunky" candy bars tonight, and despite the fact
that
> it was more bitter than I would have liked, they really turned out
> attractive, if not terribly tasty. I cannot eat white sugar, so I used
> granulated fructose instead (I'm diabetic) and other than the fructose, I
> added nothing to the rendered mix before I put the raisins in and poured
the
> mix into the molds.
>
> The Q is: Can anyone find a recipe for turning Bakers unsweetened
Chocolate
> into milk chocolate or even into a semi-sweet chocolate? My recipe was
NOT
> sweet enough. OY VEY!
>
> Thanks.... PEACE
>
