Hi all -
I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in my ganache recipes.
I wanted to just gauge opinions on reasoning behind it. I'd be making super premium fine artisanal chocolates so would it be acceptable to have it in my various ganache recipes or should I go with a more natural alternative like glucose, etc.
I get it that it would help sweeten recipes and prevent the graininess in the ganache but I want my ganaches to be as natural as possible and uphold the credibility of the fine chocolate industry and I am concerned about it going into them.
What are everyone's opinions? Do you guys use it in your recipes or only in certain recipes. If you do you use it, it there any type of formula for it's usage? If anyone has any resources to provide some guidance for or against its usage with ganache, that would be awesome!
Thanks in advance,
Glenn
updated by @glennmade-craft-chocolate: 04/09/15 13:18:22