Black treacle

cufc · Post by **cufc** » Sat 07 Nov 2009 18:01

Is this readily available here-perhaps some sort of molasses?

Roger O · Post by **Roger O** » Sat 07 Nov 2009 18:19

Yes! Ask for mélasse noire de canne à sucre
However, you may have to go to the nearest "bio" shop to find it.
The most common ones available look like this
The PRIMEAL is more common (Swiss import to France!!) which I know best.
The NOVITA is a French (I think) bio product - probably "Dom Tom".

I found this one also but I don't know it.

I know I've seenTate & Lyle's molasses (black treacle) somewhere around, but can't remember where..
probably someone else can help?

thumbelina · Post by **thumbelina** » Sat 07 Nov 2009 18:37

just buy black treacle - some of the supermarkets stock it in their English section now.

Roger O · Post by **Roger O** » Sat 07 Nov 2009 18:42

Not quite the same as "basic" black thick bio molasses, though!
The best one I ever had was from a sugar cane processing factory on Mauritius - straight from the cane first pressing!!

cufc · Post by **cufc** » Sat 07 Nov 2009 18:52

Many thanks!! Gingerbread is back on the menu!!!

Roger O · Post by **Roger O** » Sat 07 Nov 2009 19:20

Ah... I use "rough" black molasses in the fermentation process of my own
"liqueur de figues" for that special "catching at the throat" effect!
Much more effective than ordinary white or brown sugar!!
A bit like the difference between "French" and "Indian" curry preparation!

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Black treacle

Black treacle