The battle for ganache shelf life! - Sorbitol vs Dextrose

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Sorbitol and Dextrose from Kitchen lab is great but I'm using another brand of Sorbitol just to be clear! No sponsors of this video.
I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students.
If you want to get started making bonbons from home. Hit the link below :)
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I teach and help both beginners and experienced professionals trough my Online courses and inperson Masterclasses in Stockholm Sweden and around the world.
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1 окт 2024

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Комментарии : 30

@samvangemmert9482 5 месяцев назад

Very interesting, especially since dextrose and glucose are chemically the same substance. Does the structure of the ganache change to? Or does that only apply when it's in syrup form?

@CJ.ChocolateSchool 5 месяцев назад

Have not played around enough with dextrose that much since we manage to get what we want with only glucose and invertsugar and sometimes sorbitol but it is a great question and som thing to experiment with.

@sogarblacksword 5 месяцев назад

I'm curious what brand of stick blender you use😃

@CJ.ChocolateSchool 5 месяцев назад

Robot Coupe!

@Chocoholics. 5 месяцев назад

Thanks for this important information. Very useful all your content. Thanks Chef!

@chefjungstedt 5 месяцев назад

You are welcome 🙏🏼 ❤

@markoh9974 5 месяцев назад

Hello Chef, I too have been playing around with sorbitol, dextrose, invert and glucose to study shelf life. Dont have access to an AW meter, so I play the long game :) I just finished my 4th round of cinnabunbon chocolates and love this one albeit a bit time consuming. Thank you for sharing!

@chefjungstedt 5 месяцев назад

Sweet! Yeah well, you want to do bigger batches over everything to scale and make things a bit more efficient. Making 1-2 trays and then have to re-do everything will be a bit time consuming for sure.

@peterslegers426 5 месяцев назад

Great content as always, chef. Just a side note regarding the difference in AW. You mention at 11:50 that there's a difference of "point 2%" while it should be "point 02%" I have purchased your fillings course as well as your recommended Robot coupe mixer. Just subscribed to your channel too. Can't wait to watch more content . Keep up the good work chef! 👏

@CJ.ChocolateSchool 5 месяцев назад

Awesome! Thank you Peter and thank you for the correction :)

@maryamsameen2847 5 месяцев назад

Excellent regiew on both sugars. Thanks chef. Can you please do a video on air brushes for home business please?

@chefjungstedt 5 месяцев назад

Thank you! And, Yes I have a few ideas stacked up that I want to do in that category.

@erl004 5 месяцев назад

Surprising result. Thanks for sharing, really interesting content.

@chefjungstedt 5 месяцев назад

Yes I was a bit surprised actually. But in my book Sorbitol is better due to the much lower sweetening power. You can really taste the dextrose. Said that we use Sorbitol in very few ganaches.

@magick333 5 месяцев назад

dextrose is not fructose!!! it's glucose!!!

@CJ.ChocolateSchool 5 месяцев назад

Sorry my mistake.

@chefjungstedt 5 месяцев назад

Yes and I’m sorry for thaaaaaatt!!!! ☺️😳 and it is not actual glucose but identical in structure as Glucose if we are going to me exact here. The results remains tho ✅

@vickyshe8065 5 месяцев назад

Lol! Now let's start going into dextrose 3.4kcal per mg, and glucose is 4 kcal per mg😂😂😂 how about we ease up and learn about chocolate.

@ChefJoeG19 5 месяцев назад

I'm really enjoying these videos so far. There are few ideas I would like to see in the future like comparing some equipment likes melangers and panning machines (especially from Kadzama), best gelling agent for marshmallows (someone once told me there is a vegetarian option that works just as good as gelatin and it's not agar agar), a video on Pate de Fruits, and much more!