Wednesday, December 19, 2012
Adventures in Chocolate
Nikolai is a recessive carrier, meaning he produces only about 1/2 of the enzymes that he needs. This is much more likely in the population... and after getting his diagnosis it didn't take us long to figure out who else was carrying the gene in our family (my mother, and I have never been big sweet-tooths and get sick after eating too many carbs).
A recessive carrier can handle about 2 servings of starchy foods a day, and less then 2% sucrose in a meal. The stomach issues generally affect children more strongly... however if you find yourself getting nauseous just thinking about eating a gummy bear, then you might want to consider the fact that you could be CSID recessive. This website is full of great information. It talks about the genetics and breaks down the sucrose and starch content of various foods. Sticking to a diet based on the information on that website has worked wonders for Nikolai. He's even started self-reporting stomach aches when he eats something that is too high in sucrose.
However, this means that Christmas treats all need to be sugar-free. I have found two decent sugar-free recipe sites to help us with our baking: Sucrose Free Living, and Sugar Free Recipes. However, they don't cover the plethora of foods we want to make. Also they use artificial sweeteners or those high fiber natural sweeteners (xylitol, agave). I'm not interested in either of them, as they are all hard on your system. The occasion use of xylitol or agave is not problematic, but it certainly wouldn't work as a sugar replacement.
Anyways, this means that I need to be creative. So after 3 batches of "recipe testing" here is my chocolate recipe!
With this recipe all the usual rules apply to prevent the chocolate from seizing. So, I've yet to figure out how to add a flavouring extract.
However, it works great as a hard chocolate, and doesn't even require refrigeration once it's been set! It also has a distinctly honey flavour. The best part is that the recipe is so easy that even my 4 year old can make it (with supervision of course!)
1. Prepare your molds by polishing them with a soft cotton cloth to prevent air bubbles. If you want to add dried fruits, nuts or cereals to your chocolate these are best added to the molds first.