Hi there,
I am wondering in what form do you add sorbitol to ganache. I purchased sorbitol in powder form. Should I add that straight to the cream mixture for my ganache? Or should I create a sorbitol solution? If a solution is necessary, how much water should I add? Thanks for your input!
Daniel
Hey Daniel,
We use sorbitol in a few of our ganaches - we add powder directly into the cream, which dilutes it.
Heather
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