zeva
Neophyte
Posts: 6
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Post by zeva on Mar 31, 2020 6:53:09 GMT -5
I would like to know how/where I can find info about creating shelf stable chocolate bonbon fillings with no sugar or low sugar. Elsewhere on this forum I have read about allulose +monkfruit as suitable sugar substitutes with good results (and I believe that they would have been for the chocolate itself). Are they shelf stable? Can they be made to be shelf stable without sugar? If so, how? Moving on, my question concerns fillings. Recently I came across this link www.chocolaterie-belvas.be/en/prodcut-category/belvas-collection-with-no-added-sugar-inulin/ and its the sort of thing that interests me. So clearly other manufacturers are able to make shelf stable products with little/no sugar. The fact that it's a praline filling addresses the water issue. (however there could be other things/preservatives in there that I don't know of). (I am also presuming a ganache with extra butter would have the same effect ie no water issues). The truffle itself is cocoa powder, from what I can see, so no issues re chocolate tempering. Therefore, from what I can see, making the interior shelf stable is all that I would have to consider. Does anyone have any pointers re how to proceed?
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