Fructose is wonderful! I use it for everything.  Sucrose gives me some 
problems sometimes.   But, I had not thought of using Vanillin or Vanilla 
extract.  Good idea!  Bakers Chocolate is 100% solidified and raw chocolate 
liquor with no sugar added to it.   It is true that to make chocolate into 
milk chocolate, all you add is milk?  Or am I over simplifying this?

I have to add that, other than the sweetness of the candy I made, the recipe 
for home made Chunky Candy Bars ROCKED!  When I perfect it, I'll pass it 
along to the list if you guys want it.

Peace

In a message dated 2/10/01 7:50:31 PM Eastern Standard Time, [EMAIL PROTECTED] 
writes:

> 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.

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