Glucose is a natural simple sugar widely used in patisserie in liquid form. In ganache, it plays a crucial role by preventing sugar crystals from forming during the preparation process. This ensures that the structure of the ganache remains smooth and even. Glucose also has a stabilizing effect: it helps emulsify the cream and chocolate, leading to a silky smooth texture. An added benefit is that glucose is less sweet than regular sugar, so it does not overpower the flavors of the other ingredients. It is often added in small amounts specifically to create texture and balance in chocolates and other sophisticated desserts. Summary – Less sweet than ordinary sugar (sucrose) – Prevents crystallization in confectionery, provides stability and a smooth texture.
