Glucose, pectin & cocoa butter
There are 15 products.
Glucose for pralines, invert sugar, sorbitol, pectin and cocoa butter are the quiet helpers of chocolate making. You hardly taste them, yet they decide whether a ganache stays smooth, a fruit jelly cuts cleanly and a chocolate has a beautiful shine.
What is in this category?
- Glucose and glucose syrup: glucose in 350 g and 1 kg, glucose syrup 230 g, Funcakes glucose syrup 375 g and dehydrated glucose 125 g as a powder.
- Invert sugar 210 g for especially tender ganache.
- Sorbitol, liquid 130 g and powder 125 g.
- Pectin: yellow pectin and pectin NH, each in 30 g and 125 g, plus a fast-setting pectin 125 g.
- Cocoa butter 250 g and organic cocoa butter 2.5 kg.
What is each one for? Tips from our kitchen
Glucose and invert sugar keep ganache smooth and fresh for longer, because they slow down sugar crystallisation and hold on to water. Add them to the hot cream before pouring it over the couverture.
Sorbitol lowers the water activity in fillings, which is why it is often used in fruit ganache and fruit fillings.
Pectin is what you need for fruit jelly layers in slab chocolates or shells. Pectin NH can be melted again and suits thin jelly layers; yellow pectin is for classic pâte de fruits with a high sugar content. Always mix pectin with a little sugar first so it does not form lumps.
Cocoa butter thins couverture, for example for fine shells or coating, and is the base for cocoa butter colours, which you use to paint chocolate moulds before filling them with chocolate.
Ready-made fillings are in caramel, ganache & creams. Glucose and sorbitol for cakes and patisserie are also in the glucose and sorbitol category.
Frequently asked questions
Glucose or invert sugar: what is the difference?
Both keep ganache smooth. Invert sugar is sweeter and holds a little more moisture; glucose is milder and gives caramel and fillings a lovely elastic texture.
Which pectin for fruit jelly in chocolates?
For thin jelly layers, pectin NH is ideal because you can reheat it if needed. You will find a recipe in our jelly chocolates recipe.
Where can I learn to work with couverture and fillings?
In our praline courses in Adliswil. All the other ingredients are in praline fillings.