Pottasium Sorbate or Sorbitol

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Akua Obenewaa Donkor
@akua-obenewaa-donkor
09/03/13 05:58:41
5 posts

hi, my name is Akua and i make handmade chocolates in Ghana. I would be grateful if anyone could help me with a question. I want to extend the shelf life of my handmade chocolates so i am looking for the right preservative. I usually use ganache, caramel and nougat as my filling. I have have heard of sorbitol and potassium sorbate. Please which one is the best? Is the any other preservative apart from the above? Any what quantity do i have to use?

Thank you.


updated by @akua-obenewaa-donkor: 04/16/15 07:15:02
Gap
@gap
09/03/13 19:09:44
182 posts

That's a pretty involved question and depends on a lot of variables. This book gives the best explanations I know of about extending shelf life for artisanal chocolates

http://www.amazon.com/Fine-Chocolates-Great-Experience-Extending/dp...

Akua Obenewaa Donkor
@akua-obenewaa-donkor
09/05/13 14:05:21
5 posts

Thanks Gap, i will get the book.

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