Ever wondered what it’s like to judge a chocolate competition? At the end of September, I had the privilege of judging the Canadian competition of the International Chocolate Awards in Toronto. These awards play an important role in providing recognition to the Canadian chocolatiers and chocolate makers who are creating…
Published October 12, 2015
Published October 5, 2015
Powdered glucose, also called dextrose, is a key tool in the chocolatier’s belt. It helps to prevent premature crystallization of ganaches, caramels and hydrocolloids such as pâte de fruits and marshmallows. While it is not used in everything, it is worth adding to recipes to see if it enhances the stability…
Read More Sugars Part 5: Powdered Glucose in Strawberry Balsamic Pâte de Fruit Recipe
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