Sugar Heat Dark

Sugar Heat Dark

I'm making Tarte Tatin for a diabetic, Is there any alternative to sugar, when trying to caramelise it?

I'm looking for an alternative of sugar when caramelising, but not sure if theres is one. This is the section of the recipe I need help with -

'Sprinkle the sugar into a large oven-proof frying pan in a thin layer. Heat gently over low heat, watching it all the time, as some bits will brown before others. You want the sugar to melt to a dark brown liquid all over without burning. '

Oh by the way, If this isn't caramelising and I'm mistaken then sorry, but still try answer it

As far as I am aware no there is no alternative to sugar. BUT the amount of sugar should be ok as you will not be giving them the whole tart just a small portion. Just because they are diabetic it does not mean sugar is totally taboo. depending on what treatment they arte on they may be able to adjust the dosage to take into account the sugar

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Tutorial: How To Make Sugar Wax

What's The Difference Between Dark, Milk And White Chocolate?

What's the Difference Between Dark, Milk and White Chocolate?

All people have a favorite whether it's white, dark or milk chocolate but what's the difference between these three kinds of chocolate?

For starters white chocolate is not truly chocolate at all, in fact white chocolate is derived from cocoa butter and sugar and absolutely no cocoa liquor whatsoever. Many people who like white chocolate over dark or milk cite it's sweetness and creaminess as the reason why.

Milk chocolate is lighter color than dark chocolate and contains significantly less cocoa liquor than dark chocolate. Milk chocolate is the most often used chocolate in confectionary and cited by most chocolate lovers being their favorite of the three types of chocolate.

The increased amount of chocolate liquor in dark chocolate compared to milk chocolate is what causes the bitterness of the chocolate. As the quantity of chocolate liquor used decreases the bitterness of the chocolate goes down as well.

So what is cocoa liquor? Cocoa liquor is a paste that's formed when cacao beans are ground so finely that they turn in to a thick hot paste. Beans are ground in the mill where they undergo a number of grinding stones which cause the beans to heat up and grind into the cocoa liquor. When the paste cools down and dries it hardens.

How about cocoa butter? Cocoa butter is really a fat which is extracted from the cacao bean or from the cocoa liquor itself. Cocoa butter could be extracted via a press which literally squeezes the fat within the beans however the most effective technique of removing cocoa butter from cacao beans is to hang ground cacao beans in a warm room where the cocoa butter will drip from the hanging beans. This hanging method is termed the "broma process."

Of all the components in the three kinds of chocolate one of the most huge factor in determining what the outcome is, is the use of cocoa liquor.

Other great chocolate sites to check out:
how to make milk chocolate

About the Author

People have a favorite kind of chocolate be it white, dark or milk although not some people know what the difference among these three varieties of chocolate is. As it turns out there's one precise element of chocolate that determines which of the 3 varieties of chocolate result in production.

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