Glucose, 350g

Glucose, 350 g

Glucose or glucose syrup must not be missing from a chocolatier's kitchen 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 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.

Glucose - Application

Glucose is very sticky and thick, usually boiled with all or part of the mass, so it dissolves nicely. The sugar mixture is extremely versatile, but the application is quite simple. The most difficult thing is always to take the glucose from the package in the right amount, because it is so sticky.

Rinse your one hand with cold water, do not dry it, but just shake off a few drops briefly. Then just reach into the container, take a piece that is about the size of a cherry tomato (about 10 g) and twist it a little so that it no longer pulls strings. Then add the glucose directly to the pan or, if it is provided first, to the center of sugar or another ingredient already provided in a bowl. You can easily get rid of sticky glucose residue on your fingers by washing your hands with warm water.

Glucose is particularly important for pralines. With only about 10 g per 200 g total mass, you prevent the ganache from crystallizing and ensure a longer shelf life; sorbitol further supports this. To make a delicious ganache, place about 130 g of couverturedrops in a bowl. Then boil 70 g of whole cream with 10 g of 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 can be boiled immediately with the remaining ingredients, so that it dissolves quickly and is optimally distributed.

Ice cream and sorbet becomes smoother and creamier with a sugar syrup with glucose, in cake fillings, buttercream, meringue or macaron shells it provides additional stability. To do this, put sugar, a little less water and very little glucose in a small pan and bring the mixture to a bubbling boil. Let the syrup simmer for a bit and then remove the pan from the heat. While still hot, pour the syrup into whipped egg whites for meringue, macarons or buttercream. If you want to use it for ice cream, sorbet or cake fillings, let it cool down first and then mix it into the mass.

A must for every chocolatier: glucose syrup.Glucose syrup is against the crystallization of the sugar in the filling and therefore a special sugar mixture that is very often used in praline making. 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.