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 have posted the same thread in the Pastry Chefs forum, as that is what I am, but I know that Chefs also work with this product. Many thanks. :)
"Tis an ill cook that cannot lick his own fingers"
