I've recently been working with a product called Mannitol. It is awesome! It accepts color...but I'm wondering if there is a way to flavor it? I'll give it a try myself regardless...but if anyone has worked with it and has any insight into the reaction processes, I'd appreciate their sharing.
I'm going to cross post in the Chefs Forum as well...just in case.
"Tis an ill cook that cannot lick his own fingers"
