Sorbitol powder, 125 g

Sorbitol powder, 125 g

Sorbitol or sorbitol is a must in the kitchen of any chocolatier, as it turns praline fillings into a melt-in-the-mouth, creamy delight. Sorbitol is a popular humectant that keeps chocolates, cookies and gingerbread fresh for a long time. It can also be used as a sugar substitute, for example for diabetics, but is not suitable for people with fructose intolerance.

Sorbitol - Application

Liquid sorbitol is very easy to portion and only a very small amount of the syrup is needed to extend the shelf life of a product. Sorbitol can be added to the liquid right at the start, and it can also be boiled without losing or changing its effect.

For a delicious and long-lasting praline filling, add 70 g of full cream, 5 g of sorbitol and 10 g of glucose to a small pan. The glucose prevents crystallization in the finished mixture and ensures a particularly soft ganache that is free from lumps. Bring the mixture to the boil and pour it over 130 g of couverture drops. After a few seconds, you can start to stir the mixture into a homogeneous mass. This is then covered with cling film or filled into a piping bag to cool. At a maximum temperature of 27 °C, the filling can then be filled into hollow praline balls or hollow shells. The hollow shells are then sealed with couverture and can be decorated as desired.

You can also mix a little sorbitol into sponge or gingerbread dough to keep it fresh for longer and prevent it from drying out so quickly. However, you should not use too much of the syrup, 5 g per 200 g of mixture is more than enough. The sorbitol can also be mixed with the rest of the liquid in the dough and stirred in evenly.

Sorbitol is used as a humectant or sugar substitute, which is added to the praline filling in very small quantities. Sorbitol prevents the praline filling from drying out. This is because it has the ability to bind water from the environment and is therefore used in the food industry for foods such as mustard, toast or for praline fillings to prevent them from drying out.