Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Ganache often contains an adjunct sweetener, but seldom for its flavor; most of the sweetness in ganache is provided by the chocolate. Adjunct sweeteners perform three major functions in ganache: they increase its shelf life, improve its texture, and stabilize it. The sweeteners most commonly used are glucose syrups and invert sugar, both of which work to increase shelf life in essentially the same way—by binding with water, lowering the water activity of the ganache and making it more resistant to spoilage. However, invert sugar is more effective than glucose syrup for lowering water activity and extending shelf life.