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Chocolate Blog

Liquid Sugars Part 2: Invert Sugar

Liquid Sugars Part 2: Invert Sugar

Returning to our series on Liquid Sugars, it's time to explore invert sugar!

Invert sugar is a functional sugar - it is present in recipes generally to help maintain a smoother texture and improve shelf life. Through its ability to help control crystallization, invert sugar can help to give a smoother mouth feel to products such as ganaches, and can help to keep chocolate fillings moist. It also extends shelf life because it can;help prevent bacteria from spreading.

It comes in two forms - a white, creamy sugar that doesn't look too different from creamed honey, or a clear, colourless liquid. Either one works for helping preserve shelf life in ganaches. Adding 2-3% invert of the total weight of your recipe will make your pieces last longer in texture and flavour.

While invert sugar is sweeter than glucose syrup, if you are;adding it in small amounts it shouldn't have too much impact on the flavour profile of your ganache.

Chef Eddy Van Damme gives a great explanation of invert sugar and a recipe to make it yourself on his website. Click here to read more!

To read the other posts in this series click on our Bean2Bonbon Blog overview page.


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