Why is invert sugar added to ganache?

Baking & Technique chocolateclass-q-and-a

From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference.

Why is invert sugar added to ganache?

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1 reply

Invert sugar helps control sugar crystallisation and retain moisture in the ganache. The class describes it as glucose and fructose, and distinguishes it from liquid glucose.

Use the quantity in the formula. It isn't a reason to promise a longer safe shelf life, and swapping sweeteners can change the texture and sweetness.

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