Sorbitol liquid, 130g

Sorbitol liquid, 130 g

Sorbitol or sorbitol must not be missing in the kitchen of a chocolatier, because it turns praline fillings into a melt-in-the-mouth, creamy treat. Sorbitol syrup is a popular humectant that keeps pralines, 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, very little of the syrup is needed at a time to make a product last longer. Sorbitol can be added to the liquid right at the beginning, boiling is also possible without any problems, without losing or changing its effect.

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

You can also mix some sorbitol into a sponge cake or gingerbread dough, so it stays fresh longer and does not dry out so quickly. However, not too much of the syrup should be used, 5 g per 200 g mass is by far sufficient. Here, too, the sorbitol can be mixed immediately with the remaining liquid of the dough and thus stirred in evenly.

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