Dark Brown Sugar

Unrefined beet sugar, obtained by the prolonged re-boiling of residual syrup. Its texture is pasty, moist, and intensely fragrant. It possesses spectacular tertiary aromas of burnt caramel, licorice, and rum. It is the soul of Northern French pastries (stuffed waffles, speculoos). Its high water and invert sugar content lowers the freezing point of ice creams and confers incomparable, long-lasting softness to yeast doughs.