Aerated Centers

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

The hygroscopicity of aerated centers varies greatly depending on moisture content. A low-moisture nougat like torrone has a great tendency to pick up water from the surrounding environment, while marshmallow, with its higher Aw, is not as susceptible to moisture migration. The form of sugar in a nougat also influences the hygroscopicity; a tender nougat in which the sugar has crystallized is less likely to attract moisture than will a chewy nougat. Any nougat containing a large amount of honey is hygroscopic due to honey’s natural affinity for water.