Making Chocolate Bars Using Recipe Substitutes
I was wondering if you had a home made recipe for making solid chocolate bars using recipe substitutes.
I have a recipe that combines cocoa powder, sugar, milk, vanilla and butter, but I am substituting xylitol instead of sugar, rice milk instead of milk and ghee instead of butter because of my son's dietary restrictions.
I made it reach the "soft ball" stage with a candy thermometer, but it comes out like a gooey fudge instead of a solid block of chocolate.
Can the substitutions be what is causing the problem? Or am I not cooking it enough? Please help.
Boy, Sue, that is a tough one, but a very good question! To be honest, I haven't attempted making chocolate bars using recipe substitutes myself.
My first gut feeling on this is that it probably is
the substitutions that are causing the problem. Perhaps you can play with it a bit and maybe reduce the amount of ghee and/or milk to see if that makes a difference.
Also, I would try cooking it a bit longer. Trial and error may be the only way you'll find exactly what you want. If it's just the consistency that is the problem, I'm sure your son won't mind eating your practice runs! :-)
Hopefully another visitor will see this who has had experience substituting ingredients when making chocolate will be able to comment with some better and more helpful advice.
There are so many people with dietary allergies these days, that I know this would be of interest to a lot of folks.
If you do run across a solution that works, please do come back and tell us the secret! It will be a big help to others in a similar situation.