“I'd rather get regular but you stopped grinding it fine enough and it would be gritty in some of my baking so I would have to put each new pound in the blender a little bit! Now I always get powdered to save myself some time!”
“I'm a nutritionist and I've been experimenting with BochaSweet for some time now. Jells nicely. I've made the caramel syrup and I'd like to work with that for a while. Tried making English Toffee, but at the 300 degree crack temperature, the BochaSweet didn't turn translucent.
However, my chocolates have come out perfect. And I’ll continue making those for years.”
“My husband is a diabetic. I use BocaSweet Powdered Sugar to make him chocolate covered peanut butter candies. He loves them and they taste great! My favorite powdered sugar substitute. I recommend anyone that is trying to cut their sugar intake to use BocaSweet products. Marion F.”
