Dried Fruit

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

While dried fruit is hygroscopic, its low Aw means that it is compatible with most confectionery centers, making it an ideal inclusion in confections. It does not lose quality in ganache, as more hygroscopic inclusions do, and it doesn’t exude excess water that would soften nougats. These qualities, coupled with its bright colors and fresh flavors, make dried fruit a popular inclusion for artisan confectioners.