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Date: | Mon, 24 Nov 1997 10:06:05 -0500 |
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>>
>> Earlier I requested information on a dairy free milk chocolate chip. I
>> forgot to mention that this must also be totally free of cane sugar
>> (refined or unrefined). That is the problem more than dairy when it
>comes
>> to finding them in stores. Many times there's no dairy, but there's
>always
>> sugar in there too.
Many "wholefoods" grocery stores carry such chocolates, especially around
holidays. I can't remember all of what's used to sweeten it, but I remember
it having barley malt.
>>Chatfield's makes a great semi-sweet chocolate chip.
>> I'm wondering if there is a way to melt these down and add something to
>> them so that they taste like milk chocolate. Any ideas?
>>
>> Denise
>
>HI Denise,
>Why don't you try adding Rich's non dairy creamer to the melted chocolate?
>It might come out like a truffle, especially if you whip it after
>refrigerating the mix for a while. And you could add some honey (if you
>can eat it) or fructose.
Watch out! Rich's non-dairy contains casein. It's a highly processed milk
protein, and while it's though to be processed enough to be "non-dairy",
some milk-allergics are allergic to it.
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