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Old 02-02-2012, 04:16 PM   #1
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Sweetner for chocolate

Ive read that splenda creates a bitter taste... so what sweetner(s) do you use with/for chocolate
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Old 02-02-2012, 05:27 PM   #2
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If there is a milk product in the chocolate, Splenda will sweeten chocolate fairly well, but even better if you add some powdered erythritol.
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Old 02-02-2012, 08:22 PM   #3
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Yep, I use erythritol/xylitol and/or NuStevia No Carb blend in my chocolate concoctions.
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Old 02-02-2012, 08:32 PM   #4
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Mixing Sugar Substitutes

My new formula is:

Splenda
Erythritol
DiabetiSweet

I can sweeten and bake almost anything with this.
The most difficult things to sweeten are:

Rhubarb
Cranberries
Lemon
Chocolate.

I think this stuff does them all well.
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Old 02-03-2012, 01:53 AM   #5
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Do you have ratios of each sweetener?
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Old 02-03-2012, 12:47 PM   #6
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What kind of chocolate recipe do you want to sweeten? A mix of sweeteners works best. I use xylitol, powdered xylitol, stevia, and liquid sucralose, or powder sucralose depending on the recipe.
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Old 02-03-2012, 01:49 PM   #7
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I don't have any specific recipes yet...
Just wondered. It seems many of you use a combination of sweetners.
How did you guys come up with them? Trial and error? (That seems so expensive)
In general- I've tried granular Splenda- Its ok, just doesn't work for everything
Stevia in the raw- COULD not get used to it.
... and that's all.
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