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I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally against my chocolate religion, I was wondering where I can get info regarding preservatives? What kind suits best each filling without greatly affecting the taste...

I also wonder, will the addition of glucose to a nut based filling (gianduja/praline) help increase the shelf life?


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I don't believe adding glucose to a nut-based filling will help much. There's very little free water in a confection like that to begin with.

The shelf life of ganaches, on the other hand, will greatly benefit from products like invert sugar, glucose, alcohols and acids.

A good reference is chef Peter Grewelling's book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner


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