Does anybody have experience with making treats with trehalose? In particular, getting it to dissolve. I’ve only made one thing so far, chocolates, and the sweetener simply would not dissolve, though I stirred it in the very warm chocolate for a long time. I got over the graininess in the truffles (one roasted macadamia nut in the center), but would prefer to find a way for a more velvety mouthfeel.
Getting trehalose to dissolve...success?
CatGirl
(Janelle)
#2
Never heard of it but I have to say, it sounds like sugar and has some bad press.
I don’t use a lot of sweetener but Swerve makes a confectioners version that is not grainy or crunchy.
PetaMarie
(squirrel-kissing paper tamer)
#3
Can you grind it to dust before use? It might be the easiest place to start.
Paul_Melzer
(Paul Melzer)
#4
And some positive studies too. I have Swerve and others, and am really not that much into “sweet,” but the trehalose is amazing similar in taste to old-fashioned sugar (notice I didn’t say “good” old-fashioned).