The battle for ganache shelf life! - Sorbitol vs Dextrose

Sorbitol and Dextrose from Kitchen lab is great but I'm using another brand of Sorbitol just to be clear! No sponsors of this video.
I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students.
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[@magick333]

dextrose is not fructose!!! it's glucose!!!

[@Chocoholics.]

Thanks for this important information. Very useful all your content. Thanks Chef!

[@yrNs-bh2lo]

Sorbitol is not sugar but an alcohol.

[@ChefJoeG19]

I'm really enjoying these videos so far. There are few ideas I would like to see in the future like comparing some equipment likes melangers and panning machines (especially from Kadzama), best gelling agent for marshmallows (someone once told me there is a vegetarian option that works just as good as gelatin and it's not agar agar), a video on Pate de Fruits, and much more!

[@sogarblacksword]

I'm curious what brand of stick blender you use😃

[@kalpeshmodha18]

Lots of useful information.

[@samvangemmert9482]

Very interesting, especially since dextrose and glucose are chemically the same substance. Does the structure of the ganache change to? Or does that only apply when it's in syrup form?

[@erl004]

Surprising result. Thanks for sharing, really interesting content.

[@bonitosbombonaria]

Great content. Thank you

[@estocafe3702]

Thanks a lot chef for very useful contents ✨

[@markoh9974]

Hello Chef, I too have been playing around with sorbitol, dextrose, invert and glucose to study shelf life. Dont have access to an AW meter, so I play the long game :)

[@peterslegers426]

Great content as always, chef. Just a side note regarding the difference in AW. You mention at

[@maryamsameen2847]

Excellent regiew on both sugars. Thanks chef.