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

@chefjungstedt

2 ай бұрын

You are welcome 🙏🏼 ❤

Great content as always, chef. Just a side note regarding the difference in AW. You mention at 11:50 that there's a difference of "point 2%" while it should be "point 02%" I have purchased your fillings course as well as your recommended Robot coupe mixer. Just subscribed to your channel too. Can't wait to watch more content . Keep up the good work chef! 👏

@CJ.ChocolateSchool

2 ай бұрын

Awesome! Thank you Peter and thank you for the correction :)

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 :) I just finished my 4th round of cinnabunbon chocolates and love this one albeit a bit time consuming. Thank you for sharing!

@chefjungstedt

2 ай бұрын

Sweet! Yeah well, you want to do bigger batches over everything to scale and make things a bit more efficient. Making 1-2 trays and then have to re-do everything will be a bit time consuming for sure.

Surprising result. Thanks for sharing, really interesting content.

@chefjungstedt

2 ай бұрын

Yes I was a bit surprised actually. But in my book Sorbitol is better due to the much lower sweetening power. You can really taste the dextrose. Said that we use Sorbitol in very few ganaches.

Thanks a lot chef for very useful contents ✨

@CJ.ChocolateSchool

2 ай бұрын

Thank you for your support :)

Excellent regiew on both sugars. Thanks chef. Can you please do a video on air brushes for home business please?

@chefjungstedt

2 ай бұрын

Thank you! And, Yes I have a few ideas stacked up that I want to do in that category.

Great content. Thank you

@chefjungstedt

2 ай бұрын

Thank you 🙏🏼 🎉

Lots of useful information.

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!

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

@CJ.ChocolateSchool

2 ай бұрын

Robot Coupe!

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?

@CJ.ChocolateSchool

2 ай бұрын

Have not played around enough with dextrose that much since we manage to get what we want with only glucose and invertsugar and sometimes sorbitol but it is a great question and som thing to experiment with.

Sorbitol is not sugar but an alcohol.

@chefjungstedt

2 ай бұрын

Classified as Sugar Alcohol and is used for the purpose of lowering the water activity and sweetening the end product as with sugar.

@chefjungstedt

2 ай бұрын

And that is mentioned in the video ;)

@vickyshe8065

2 ай бұрын

It's a sugar alcohol. He is spot on.

@roberthindle5146

2 ай бұрын

Might be worth mentioning the, ahem.....'side effects' of consuming sugar alcohols.

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

@CJ.ChocolateSchool

2 ай бұрын

Sorry my mistake.

@chefjungstedt

2 ай бұрын

Yes and I’m sorry for thaaaaaatt!!!! ☺️😳 and it is not actual glucose but identical in structure as Glucose if we are going to me exact here. The results remains tho ✅

@vickyshe8065

2 ай бұрын

Lol! Now let's start going into dextrose 3.4kcal per mg, and glucose is 4 kcal per mg😂😂😂 how about we ease up and learn about chocolate.