Instructions
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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.
