Dehydrated glucose, 125g

Dehydrated glucose, 125g

The dehydrated glucose or mixed glucose syrup must not be missing in the kitchen of a chocolatier under any circumstances, because it turns praline fillings into a melt-in-the-mouth delight. The sugar mixture prevents sugar from crystallizing during cooling; without it, small lumps could form. This is also particularly important for sorbets, to make the mixture smooth it needs enough sugar, but if no glucose is added, the sorbet can still become hard and full of lumps. Glucose can also be used for many other treats and decorations, such as cake fillings, candies, modeling chocolate or jams and jellies.

Application and properties

The dry glucose is a fine, white powder that is slightly sweet and therefore almost tasteless. To obtain a glucose syrup, mix three parts of glucose powder with one part of water. Accordingly, you can make 100g of glucose syrup from 100g of dry glucose and 33ml of water.

Glucose is particularly important for pralines, for example. With only about 10 g per 200 g total mass, you prevent the ganache from crystallizing and ensure a longer shelf life, which is further supported by sorbitol. For a delicious ganache, add about 130 g of couverturedrops to a bowl.

Then boil 70 g of whole cream with 10 g of the mixed glucose and 5 g of sorbitol and then pour it over the chocolate. Then stir until a homogeneous mass is formed. Once the ganache has cooled to about 27 °C, it can be poured into hollow spheres or hollow praline bodies.

For glazes, jams, candies and jellies, the glucose powder mixed with water can be boiled immediately with the remaining ingredients, so that it dissolves quickly and is optimally distributed.

Glucose makes ice cream and sorbet smoother and creamier, and in cake fillings, buttercream, meringue or macaron shells it provides additional stability.

A must for every chocolatier: glucose syrup. Glucose syrup prevents the sugar in the filling from crystallizing and is therefore a special sugar mixture that is very often used in praline production. It ensures that your praline filling does not harden, but remains nice and creamy and melts delicately on the tongue. Fill your homemade chocolates as you like - With this you conjure up irresistibly fine chocolate creations.