So-Called Sugar Free

[colormist]

Fred, you are a bonafide sugarslueth!

The only chocolate I trust is the unsweetened kind in the baker's aisle. I would think, if people really wanted to make chocolates, they could mix dextrose with unsweetened chocolate. I think they would make nice chocolate sucker molds. (Yet another project that I'll never get around to finishing.)

[Tammy]

Making chocolate just isn't as easy as it sounds that it should be. Once you melt the bakers chocolate down, and add dextrose, it doesn't get hard again. We tried adding many different types and kinds of things. Ended up with a big mess. Was interesting, though.

Years ago, before we found the ones that Regina does fine on, we had several people trying to make her some. As the messes got bigger and bigger, and we still refused to believe we couldn't do it, more and more people went home and tried for us. All with the same result. It was rather amusing. We even carried some ingredients out of work, like soy lethicin, and tried adding it because it was on a label of a candy bar we read.

So if anyone ever feels like wasting some time, and actually comes up with a way to make it work, let me know. I would run right back into work, and say "remember when................" lol.

[colormist]

Maybe, if it doesn't harden, you can make a chocolate sauce. I don't know what you'd used the chocolate sauce for, but you could make it.

OR, you could freeze it into molds. It's got to harden if you freeze it. Then you'd just have little chocolate treats that you'd have to eat quickly.

"Fred: Professional Sugarsleuth" It does have a nice ring to it, doesn't it.

I have a chocolate bakery a few blocks from my work. I should go in there and see if they've ever sweetened chocolate with dextrose. I'm always tempted by their displays, but I keep figuring it'll be one big disappointment if I go in. schakolad.com It looks like they have sugar-free versions, but it doesn't say what's in them...