I can't speak to the mixture of sorghum and brown rice, but cane sugar tends to have larger granules the processed white sugar. make sure when cook your caramel as low and slow as possible and wipe down the edges of the pot often with a wet pastry brush. I switched to cane sugar last year and had a few batches turn out pretty badly. Stirring thoroughly at the beginning and the wet pastry brush (more often than with white sugar) really seemed to help.
Andrea
Caramel - changed sugars, now it gets grainy quickly
I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup.
The pieces are stable for a couple of days, then begin to crystalize.
Suggestions? Is it balancing fructose / sucrose?
updated by @alan-crofut: 04/16/15 22:18:54
Tags
Member Marketplace
Activity
@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 7 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.