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.