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Old 09-05-2017, 12:26 PM   #31
rosethorns
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Join Date: Oct 2002
Location: Puyallup. WA
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Start Date: restarted 1-07
I need Larry's recipe .
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Old 10-05-2017, 03:10 PM   #32
Baricat
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Start Date: January 2007. Have kept weight off over 10 years.
Since I promised to update here regarding my efforts to tinker with this, today I used 2/3 melted cocoa butter and 1/3 butter. It is definitely staying more solid out of the freezer, but still softer than I'd like at room temp. I think, however, I'm onto something. It's definitely way better. The next time, I'm going to use 100% cocoa butter and lose the butter altogether.

And I also replaced the erythritol/stevia combo with the new BochaSweet. Mixed bag results on this one.

Although it dissolves well from its granular form into baked goods, not so here. I made the mistake of not powdering it first. When I tasted it, and felt grittiness, I tried heating the mixture up in the microwave, then beating it vigorously with a spatula, which graduated to whipping the snots out of it with a wire whip. No love. It still ended up gritty. Worse yet, when I unmolded the bar, all of the crystals had fallen to the top of the bar, which was the part on the bottom of the mold. It looks like I coated the top of my bar with coarse sugar.

This was a learning experience, both with how to solidify the chocolate bar better, and with the properties of BochaSweet. Since it's such a new sweetener with very little user data within the confines of different applications, this is brand new, unexplored territory.

The good part, however, is that the sweetness is AWESOME!! Even with straight, dark chocolate and nothing to buffer it, the sweetness factor is spot-on. Best tasting (but most expensive, with cocoa butter - $20 a pound - and BochaSweet) chocolate bar I've ever made.

Long story short, I can definitively assert that when making an item that won't be baked, or when it isn't going into a very hot liquid like coffee or tea to help it dissolve, always powder BochaSweet first to obtain optimum texture.

The next time I make this using 100% cocoa butter I'll report if we can finally get a product that won't need to be stored in the fridge or freezer. We're so close to the perfect bar!
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Old 10-19-2017, 01:15 PM   #33
Baricat
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WOE: LC for control of diabetes
Start Date: January 2007. Have kept weight off over 10 years.
Version 3.0 differences as follows:

*Used 100% cocoa butter to replace the dairy butter
*Powdered the Bocha Sweet, which replaced 100% of the erythritol, used 5 drops liquid stevia

This was the most solid of the three tries. It held its shape well at room temperature, but was still just a little softer than I'd like it to be. You don't want to hold it in your hand for more than 20 seconds or so when it's at room temp. At this point, storing in the fridge (not the freezer, as before) will be sufficient. The taste was excellent with all cocoa butter.

Next time, I will run the coffee mill longer to powder the BochaSweet even finer. Although what I did represented a huge step forward in getting rid of the "crunchiness," I could still detect a very slightly graininess. Pretty sure that if I run it through the mill 30 seconds longer, that will become a non-issue.

Since the perfect LC chocolate bar is my holy grail, I'm going to keep trying until I get it right!
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