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Chocotejas and molded choclate
Hello, I am Djellab Ahlem and I hope you are doing well, I’m enjoying learning chocolate in your courses and I have some questions and I hope to have an answer for theme,
1—In the course, the chef has used more than one type of sugar, like dextrose and sorbitol. So my question is, if those types of sugar are not available for me, could I replace them with glucose? So I will use just white sugar and glucose in my recipe, and I demanded if I would have the same texture
2- there are many recipes that contain an alcoholic drink, if I do not want to use alcohol with what should I replace it and in which quantities? or should I just element it without any changes ’cause I think that I will not have the same texture in the end.
thank you.
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1 Reply
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Hi Djellab Ahlem,
I’m glad to hear that you’re enjoying the chocolate course. Here are answers to your questions:
1. Replacing dextrose and sorbitol: Dextrose and sorbitol are used in chocolate for their specific properties related to texture and flavor. Glucose can be a good alternative in some cases, but it’s not a perfect substitute. Glucose doesn’t have the same sweetening power as dextrose and doesn’t provide the same texture as sorbitol. If you decide to use glucose, you might combine it with white sugar to achieve the desired texture. However, results may vary and you might need to adjust proportions to get the result you’re looking for.
2. Replacing alcoholic beverages: If you want to avoid alcohol, you can replace it with liquids that have similar flavors or that complement the recipe. For example:
Extracts and essences: Such as vanilla extract, almond extract, or any flavor that complements your recipe.
Fruit juices: Like orange juice or cherry juice, depending on the flavor profile of the recipe.</div>< Coffee or tea: For recipes that might benefit from a more robust flavor.
The amount to use depends on the intensity of flavor you’re looking for, but you can generally start with the same amount as the alcohol in the recipe and adjust as needed. Alcohol in recipes is often used to enhance flavors, so omitting it might slightly alter the flavor profile, but it shouldn’t necessarily affect the texture if you use a suitable substitute.
I hope these suggestions help.
Good luck with your chocolate course!
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