Sorbitol is a versatile sugar substitute used in patisserie for its stabilizing and moisture retention properties. It plays a subtle but important role in ganaches. Through its hygroscopic action, sorbitol ensures that the ganache remains moist and does not dry out, which is essential for shelf life. In addition, sorbitol helps keep the texture of the ganache stable, resulting in a silky smooth texture without fat separation. Because sorbitol is less sweet than other sugars, it contributes to a balanced flavor, focusing on the complexity of the chocolate. These properties make it a favorite ingredient among confectioners who strive for quality and perfection. Summary – Less sweet than regular sugar, but hygroscopic (moisture retaining). Extends shelf life, prevents dehydration, and stabilizes structure in ganaches and confectionery.
