Glucose syrup, 230g

Glucose syrup, 230 g

Glucose or glucose syrup is a must in any chocolatier's kitchen, as it turns praline fillings into a melt-in-the-mouth delight. The sugar mixture prevents the sugar from crystallizing during cooling, without it small lumps could form. This is also particularly important for sorbets, as enough sugar is needed to make the mixture smooth, 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, for example for cake fillings, sweets, modeling chocolate or jams and jellies.

Glucose - Application

Glucose is very sticky and viscous, so it is usually boiled with all or part of the mixture to dissolve it nicely. The sugar mixture is extremely versatile, but the application is very simple. The hardest part is always getting the right amount of glucose out of the packet as it is so sticky.

Rinse your one hand with cold water, do not dry it, just shake off a few drops. Then simply reach into the container, take a piece about the size of a cherry tomato (about 10 g) and twist it a little so that it no longer pulls any strings. Then add the glucose directly to the pan or, if it is provided first, to the center of sugar or another ingredient that is already 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 of total mass, you prevent the ganache from crystallizing and ensure a longer shelf life, which is further enhanced by sorbitol. To make a delicious ganache, place about 130 g of couverture drops in a bowl. Then boil 70 g full cream with 10 g glucose and 5 g sorbitol and pour it over the chocolate. Stir until the mixture is homogeneous. Once the ganache has cooled to around 27 °C, it can be poured into hollow balls or hollow praline molds.

For glazes, jams, sweets and jellies, the glucose can be boiled with the other ingredients so that it dissolves quickly and is optimally distributed.

Sugar syrup with glucose makes ice cream and sorbet smoother and creamier, and provides additional stability in cake fillings, buttercream, meringue or macaron shells. To do this, add sugar, a little less water and very little glucose to a small pan and bring the mixture to the boil. Allow the syrup to simmer briefly 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, leave it to cool first and then mix it into the mixture.

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 gently in the mouth. Fill your homemade chocolates to your heart's content - and conjure up irresistibly delicious chocolate creations.