Processed
Coarse Crystal
B tier
Coarse erythritol crystals are a larger, slower-dissolving cut used for topping, for a crunchy "sugar" crust, or as an industrial intermediate before milling. They will not vanish in a cold cocktail. The cooling hit is concentrated on each crystal as it melts. Use them where you want sparkle and crunch, not a smooth ganache. They can stand in visually for demerara on a muffin if you accept the lack of molasses and the minty cool. Not a dessert topping for people who dislike that sensation.
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Characteristics
Preparations
Traits
History
Crystallisers offered coarse erythritol as a mill feed and a topping grain.
Sugar-free bakeries used coarse crystals to mimic a crunchy muffin crust.
Cocktail experiments with coarse erythritol mostly failed on dissolve time.
Coarse lots remained a niche topping beside the dominant granular bag.