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Old 01-13-2008, 03:23 PM   #31
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Using Not Sugar and Erythritol

Kevin-Is this the ratio or is there one that you can share to reduce that cooling effect? For example in this recipe 2T Not sugar to 1/2C erythritol?
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Old 01-13-2008, 03:34 PM   #32
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Quote:
Originally Posted by pamk View Post
Kevin-Is this the ratio or is there one that you can share to reduce that cooling effect? For example in this recipe 2T Not sugar to 1/2C erythritol?
My rule of thumb for not/Sugar is 4:1 ratio for granular erythritol and 8:1 ratio for powdered erythritol. Keep in mind that there are exceptions to every rule and there are many other things that can affect the control of a cooling effect such as the amount of fat, liquids, and other sweetener in a recipe just to name a few.
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Old 01-13-2008, 03:42 PM   #33
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Thanks for the help.
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Old 10-13-2008, 08:19 AM   #34
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Quote:
Originally Posted by Kevinpa View Post
I just want to add that I developed the above recipes that Kisal posted back when Minicarb chip went out of business and before EWBW chips replaced them. I used them to bake with and liked the taste but was never quite satified with the texture or how they melted. I have since scrubbed using those recipes and use this one instead when making my own.

2 oz unsweetened chocolate
4 T. heavy cream
1 tsp. cocoa butter
1/2 cup erythritol
1/4 tsp. splenda quick pack
2 T. not/Sugar

In a smal bowl, combine erythritol, splenda, not/Sugar and set aside.
Melt chocolate, cocoa butter, and cream in a nonstick sauce pan over low heat.
Stir in erythritol mixture and heat until smooth and all erythritol is disolved.(no grit)
Transfer to slightly greased large plate to cover surface.
Freeze to set approx 15 min.
Score with pizza cutter or knife.
Freeze to completely solidify. (approx 15 min more.)
Break into pieces and store in fridge or freezer until ready to use.

Recipe can be halved, doubled, tripled, or whatever amount you need.
The above recipe yeilds 6 oz of chocolate peices.
You can also use a candy mold with small pieces to make these also.

I just made a batch to show you what they look like when done.








Kevin..where would you sub the Paraffin wax in this recipe for the chips? Thinking for the Cocoa Butter? I love these and make these in triple batches and put in my freezer..

HUGS
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Old 10-13-2008, 09:58 AM   #35
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Kevin..where would you sub the Paraffin wax in this recipe for the chips? Thinking for the Cocoa Butter? I love these and make these in triple batches and put in my freezer..
I'm not sure Chris. Either in place of or in addition to the cocoa butter. I'd have to play with it to see which came out best. I'll have to try it the next time I maked some.
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Old 10-24-2008, 04:08 AM   #36
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Kevin,
I am getting ready to make more Chocolate Chips..any advice for using the wax in them... I use this recipe (yours) and usually quad it...
2 oz unsweetened chocolate
4 T. heavy cream
1 tsp. cocoa butter
1/2 cup erythritol
1/4 tsp. splenda quick pack
2 T. not/Sugar

In a small bowl, combine erythritol, splenda, not/Sugar and set aside.
Melt chocolate, cocoa butter, and cream in a nonstick sauce pan over low heat.
Stir in erythritol mixture and heat until smooth and all erythritol is dissolved.(no grit)
Transfer to slightly greased large plate to cover surface.
Freeze to set approx 15 min.
Score with pizza cutter or knife.
Freeze to completely solidify. (approx 15 min more.)
Break into pieces and store in fridge or freezer until ready to use.

Recipe can be halved, doubled, tripled, or whatever amount you need.
The above recipe yields 6 oz of chocolate pieces.
You can also use a candy mold with small pieces to make these also.



HUGS!
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I have lost over 130 pounds in 2 years and still losing.LC has changed my life and I will always stay with it!!:clap

Last edited by mac24312; 10-24-2008 at 04:09 AM..
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Old 10-24-2008, 06:10 AM   #37
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Mac, the only time I used wax in chocolate on a regular basis was in chocolate covered peanut butter balls(buckeye's) and all I used to do then was shave the chocolate and the wax into a crockpot and let it melt slow. I do know you don't want too much wax but as to say how much would only be a guess.
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Old 10-24-2008, 01:41 PM   #38
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Thanks..let me ask you something else too...I always use regular E in that recipe..its really sweet..can I use the same amount in the powdered to cut it down some?

Thanks!
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Old 10-24-2008, 01:43 PM   #39
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Thanks..let me ask you something else too...I always use regular E in that recipe..its really sweet..can I use the same amount in the powdered to cut it down some?

Thanks!
I never tried it....but my guess would be yes.
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Old 10-24-2008, 01:49 PM   #40
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I will let you know...mine always has a very hard cooling effect..so I am going to make one recipe with 1/2 cup of powdered E instead of grad E...


HUGS!
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Old 08-07-2010, 07:33 PM   #41
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Is this what they are now calling SugarNot? is this the same thing? Thanks.
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Old 08-08-2010, 06:23 AM   #42
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I don't think so, but maybe someone can help...Not/Sugar was sort of a thickener I think and Sugar Not is an artificial sweetner..

Here is a description of Not/Sugar:

ThickenThin not/Sugar thickener is not a sweetener, it is a thickener that gives the texture of sugar to many sugar-free foods, and can be used with the sweetener of your choice. Use ThickenThin not/Sugar thickener to get that sugary mouthfeel in beverages, jams, cookies and cakes.

Last edited by CarolynF; 08-08-2010 at 06:24 AM..
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Old 08-08-2010, 10:02 AM   #43
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Ok- thanks--glad I didnt order the wrong thing-It gets so confusing with all these different ingredients.
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Old 08-28-2010, 06:25 AM   #44
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I use a little bit (I realize that's not an exact measurement - maybe 1/8 tsp, depending on the size of the recipe, but about that much for this chocolate chip recipe) of xanthan gum to get rid of the cooling effect and it works great! I just can't make myself spend that much money for the Not/Sugar.

Oh, and I always use the powdered erythritol - don't think I even have any granulated. I like my chocolate chips to be on the sweetness order of 90% Lindt, so I don't increase the amount of powdered E as opposed to granulated.

One additional thought: these chips WILL mold. You can't keep them in the cabinet like you can a regular bag of chocolate chips.
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