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- Jul 20, 2016
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Hello all!
I'm producing a vegan white chocolate, and the samples are being made up with icing sugar due to its fineness and the ease of working without a chocolate conche.
However, I would rather use a less refined sugar - something more like demerara at the lightest. I've launched a kickstarter to help fund the equipment needed, but if it's not successful would you mind the sugar that was used? As long as it's vegan, does the level of refinement make a difference to you? The taste is awesome - I've run it past a small group of people (just 8) but the reviews are all fantastic.
Thanks![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Pip
I'm producing a vegan white chocolate, and the samples are being made up with icing sugar due to its fineness and the ease of working without a chocolate conche.
However, I would rather use a less refined sugar - something more like demerara at the lightest. I've launched a kickstarter to help fund the equipment needed, but if it's not successful would you mind the sugar that was used? As long as it's vegan, does the level of refinement make a difference to you? The taste is awesome - I've run it past a small group of people (just 8) but the reviews are all fantastic.
Thanks
Pip