Baking chocolate bar. Can I sweeten it with splenda if I melt it?
Asked by
Trillian (
21153)
January 27th, 2010
I am jonesing hard for some chocolate. All I have in the house is a bar of bakers chocolate, Ghiradelli I think. I was thinking, if I melt it down and add some Splenda, will this Work? I could then pour it over some ice cream. I’d welcome suggestions.
Observing members:
0
Composing members:
0
17 Answers
Just eat the baking chocolate. It’s so bitter and tasty!
I would just use regular sugar as I avoid Splenda,Equal,etc.
Um, no, not really. The Splenda won’t dissolve in the chocolate; it will stay in little granules that will feel like sand in your chocolate. It will also take more Splenda than you think to make the chocolate edible (bittersweet chocolate is about 30% sugar, and Splenda has about the same sweetening power as sugar). What’s more, mixing all that extra dry stuff into the chocolate will cause it to thicken up considerably. And lastly because the Splenda will remain granular, you’ll find that the mixture will be an unharmonious combination of aggressive bitterness and overly sweet granules. I can’t, in good conscience, recommend it.
You would have to be very careful to get it dissolve completely, or it will get grainy
You cannot pre-dissolve in water or it will make it grainy.
I would suggest using either sweetened condensed milk, or corn syrup.
Thanks @Harp . I found some powdered sugar and used that, but three bites into it I had had enough. It came out of nowhere and returned just as quickly apparently. It melts in the microwave just beautifully, by the way.
Butter + unsweetened baker’s chocolate + confectioner’s sugar (powdered sugar) makes a very smooth chocolate frosting after a lot of stirring.
All you have to do to make powdered sugar is to put granulated sugar in the blender until it’s a powder. I don’t see why that wouldn’t work with Splenda. Plus I wouldn’t think it would be too grainy anyway as you wouldn’t be adding very much. Artificial sweeteners are much sweeter than sugar so the amounts used are much less.
Please use sugar, the splenda will not taste real good in the chocolate. splenda can have some strange flavors when it’s heated!
Splenda has something called Splenda Blend specifically for baking
@Trillian You know I love you and all right? Well it’s because I love you and value your sanity that I have to ask. Why the hell didn’t you just go to 7–11 and get a chocolate bar for $1?
@Shield_of_Achilles My car is BROKEN! I’m having it towed today. I guess you don’t love me enough to have a candy gram delivered. My luck I’d get the land shark.~ (Can’t wait to see if anyone got that.)
I was going to send you chocolates, but could not find your address. (sniff, sniff, scuffs foot)
@Trillian as @DrBill said, location would be a must. A list of faves would also be helpful. Lol
@Shield_of_Achilles & @DrBill. You guys are awesome and you shall both have life and have it more abundantly! Godiva dark, and Ferrero Rocher regular! I’ll get back with you on the location. ;-)
you’re all idiots. maybe they are diabetic like me and can’t find sugar free chocolate.
you’re all telling them to just use sugar! cripes!
Answer this question
This question is in the General Section. Responses must be helpful and on-topic.